Shortbread Ice Cream Sandwiches

Method

For Shortbread

1. Preheat the oven to 180 degrees ( fan forced ). Line 2 baking trays with baking paper.
2. Cream butter and sugar until pale, scraping down the bowl regularly.
3. Add flour one cup at a time on speed 1, being careful not to overmix.
4. Add the water and continue to mix on speed 1 until the dough just comes together.
5. Turn out onto the bench and lightly knead, cut dough in half.
6. Roll out the first half of the dough in between 2 sheets of baking paper until 5mm thick. Place on the prepared trays and bake in the oven for 8-10 minutes, transfer biscuits to a cooling rack and cool completely.

For Vanilla Candy Cane Ice Cream

1. Place all ingredients into a bow and mix until sugar is combined.
2. Assemble the frozen ice cream bowl onto the stand mixer.
3. Turn the mixer on to speed 1 and then pour the cream mixture carefully into the bowl.
4. Churn for 10-12 minutes.
5. Take the mixture straight out of the bowl and spread into a lined baking dish ( 25cm x35cm ) freeze for 2-4 hours.
6. Using a christmas cutter and cut shapes out the ice cream - place back in the freezer on a flat tray and freeze until hard again ( 30 minutes ).
7. Remove the ice cream from the freezer and quickly sandwich between biscuits.