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Festive Butterscotch Flapjacks with Butterscotch Ice Cream


Warm cinnamon-y flapjacks with a creamy butterscotch ice cream, topped with fruit mince and crunchy walnuts. This is the Christmas morning brekkie you want to wake up to.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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Butterscotch Ice Cream

2 C (500 ml) First Choice Velvet Butterscotch Flavoured Dairy Dessert, chilled overnight
a stand mixer


2 C (500 ml) cake flour
2 Tbsp (30 ml) sugar
1 Tbsp (15 ml) baking powder
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
1 C (250 ml) First Choice Velvet Butterscotch Flavoured Dairy Dessert
1 C (250 ml) milk
2 eggs
1 tsp (5 ml) vanilla extract
½ C (125 ml) melted butter

To Serve

100 g walnuts, crushed and toasted
250 g fruit mince
golden syrup

Butterscotch Ice Cream

Add 2 cups (500 ml) chilled First Choice Velvet Butterscotch Flavoured Dairy Dessert to the bowl of a stand mixer and whisk on high speed for 5 minutes. Transfer the whipped dessert to a plastic bowl or box with a lid and place into the freezer to set.


Add the dry ingredients to a large bowl and mix with a fork to combine. Add the wet ingredients to a separate large bowl and whisk well to combine. Gently fold the wet ingredients into the dry but do not beat the mixture. Just fold in until there is no visible dry flour. The batter will be lumpy but that’s a good thing – lumpy batter makes for airy flapjacks.

Pre-heat a non-stick pan over medium-high heat. Add a teaspoon of melted butter to the pan, then dollop in a ¼ cup measure of batter. Don’t shake the pan around, rather let the batter settle on its own and you will be rewarded with puffy, similarly shaped flapjacks.

Fry for around 2 minutes a side or until golden brown. Flip and repeat until all of the batter has been used.

To Serve

Portion the flapjacks onto each serving plate, top with dollops of fruit mince, a generous scoop (or two) of butterscotch ice cream and garnish with toasted nuts and a drizzle of syrup. Tuck in!