How To

For Ice-cream: Measure 40g of ice cream mixture & 40ml of warm water
For an Ice-lolly: Measure 20g of ice cream mixture & 40ml of warm water
Let the water rehydrate the powdered ingredients for a minute
Mix throughoughly, either by hand or for best results with a mixer.
Freeze for over 6 hours
(Optional) As the consistency is slightly different to cows milk ice cream it can come out of the freezer a bit harder. Where this equals a longer lasting treat, we recommend letting it melt a little before serving. Especially for fussier/older dogs
Add the sprinkles
Give your best friend their treat to savour!

Pre-heat oven to 170°C
Add 1 egg to the biscuit mix
Gradually add 2 tbsp of water to the mix (more as needed) and knead until a dough is formed
Pop the dough in the fridge for 30minutes
Roll out the dough and shape as desired
Bake for 15-20minutes on greaseproof paper until golden Brown
Suggestion when preparing the icing leave some powder in the packet (in case too much water is added)
Prepare the icing gradually adding around 1-2tbsp of warm water (optional – add a little oil to prevent cracking)
Mix thoroughly and ice the biscuits once they have cooled
Allow icing to set & serve!

Pre-heat oven to 170°C & Grease a 6″ cake pan (or prepare cupcake cases)
Add 2 eggs to the cake mix
Gradually add 2 tbsp of water to the mix – more as needed (include 15g of oil for a softer cake)
Add baking powder sachet and mix thoroughly, batter consistency should be thick but pourable
Pour into cake tin or cupcake cases
Bake for 20-25 minutes at 170°C (10-15 minutes for cupcakes) ensuring the cake is cooked all the way through
Suggestion when preparing the icing leave some powder in the packet (in case too much water is added)
Prepare the icing gradually adding around 1-2tbsp of warm water (optional – add a little oil to prevent cracking)
Mix thoroughly, ice and sprinkle the cake once it has cooled
Allow icing to set & serve!