Biscuit Ice Cream Topping

    20 minutes

    Try this biscuity topping on vanilla ice cream to make it really special. If you are using chocolate ice cream, it might be better to omit the cinnamon.

    30 people made this

    Serves: 2 

    • 3 digestive biscuits, crumbled
    • 1/4 cup brown sugar
    • 1/8 teaspoon ground cinnamon
    • 2 tablespoons melted butter
    • 1 teaspoon vanilla
    • 2 tablespoons white sugar
    • 1 dash salt

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 180 degrees C. Butter a small baking pan.
    2. In a small bowl mix together biscuit crumbs, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
    3. Bake in preheated oven for 15 minutes, or until lightly browned.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (22)


    This is great! I read the recipe a little differently than the other reviewers because I didn't finely crush the graham crackers. I crumbled them into small to medium pieces and mixed them with the remaining ingredients. After baking, the graham cracker pieces were almost caramelized and delicious! I spread it out on a well greased cookie sheet and underbaked it a little. Next time I will definitely bake it for the full 15 minutes. I will also add a little more graham crackers because there is plenty of brown sugar mixture. The graham crackers are good enough just to snack on. I skimped a little on the salt but will use the full amount next time because the little bit of salt that you get every now and then is great with the sweetness of the brown sugar. This is a must try recipe!  -  31 Aug 2007  (Review from Allrecipes USA and Canada)


    Loved this recipe! This is a definite must try. Thanks for the quick, simple, delicious recipe!  -  18 Jul 2009  (Review from Allrecipes USA and Canada)


    Good recipe, but I like my instructions to be a little more specific so I minimize the chance of screwing things up. I finely crushed most of the crackers, leaving a few bits bigger for contrast. I shouldn't have dashed it with salt - I used salted butter and it seemed a little salty - my mistake. Also, I underbaked based on other reviews, and the fact that I pre-made it for later in the day, so I could reheat it before dessert. After initial prep, and before baking, it seemed a little sweet, so I added one more graham cracker. Go ahead - it can take it. I also don't think you need to sprinkle with the white sugar, but if that's your thing, go for it. It tastes like a very sweet graham cracker crust (key lime, cheesecake, etc.). I think next time I'll cut the sugar topping out, bake it lower and slower for more crunch, and throw them in a homemade s'mores ice cream or cheesecake ice cream recipe. That would be tasty, because most graham crackers dissolve when mixed into ice cream. Not bad!  -  21 Aug 2006  (Review from Allrecipes USA and Canada)