How To Ideas

For Ice-cream: Measure 40g of ice cream mixture & 40ml of warm water
For 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
Roll out the dough and shape as desired
Bake for 15-20minutes on greaseproof paper until golden Brown
Prepare the icing gradually adding around 1-2tbsp of warm water
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) 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
Prepare the icing gradually adding around 1-2tbsp of warm water
Mix thoroughly, ice and sprinkle the cake once it has cooled
Allow icing to set & serve!