Photography: Con Poulos / Styling: Steve Pearce
Indulge in eggnog brandy snap ice-cream cookies – a decadent treat that blends nostalgic festive flavours with irresistible texture. Creamy eggnog-infused ice cream is paired with crisp, golden brandy snap cookies, creating a delightful contrast of cool richness and delicate crunch. Each bite offers warm notes of nutmeg, vanilla, and subtle brandy, making these cookies perfect for Christmas celebrations. Whether served as an elegant dessert or a seasonal snack, these handcrafted delights capture the essence of Christmas in every creamy, crackly, flavour-packed mouthful. Treat yourself to pure festive joy.
For more festive fare, try these cassata ice-cream sandwiches, this chocolate hazelnut ice-cream pandoro or check out our round-up of some of the best Christmas desserts.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Combine butter, sugar and golden syrup in a medium saucepan over low heat. Stir until butter is melted. Add 2 teaspoons brandy and remove from the heat.
Add flour and mix well to combine. Set aside to cool. Line 2 large baking trays with non-stick baking paper. In batches, spoon 2 teaspoons of mixture onto trays, leaving room to spread. Bake for 10–12 minutes, or until lacy and golden. Set aside to cool. Repeat with remaining mix.
For the ice-cream, place ice-cream in the bowl of an electric mixer and beat on low speed, until softened. Add remaining brandy, nutmeg and vanilla and beat until combined. Spoon into a piping bag fitted with a 1.5cm star nozzle. Place in freezer for 30 minutes.
To serve, pipe ice-cream onto half the biscuits. Sandwich to serve. Serve immediately or freeze until ready to serve.
Tip You can set the ice-cream in a tray and cut portions out to the size of the brandy snaps to serve.
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