Frozen dessert base

[Twilkes]

Hi there, I'm making some Whisky Mac ice cream (whisky & sweet ginger) for Burns Night, but I want to use it as a topping on a base of some kind. But the base will need to be edible pretty much straight out of the freezer (the ice cream only needs 10-15mins to soften).

So what could I use for the frozen base? Am thinking about sponge or sponge fingers, possibly soaked in something to soften them up; or crushed biscuits/shortbread, possibly bound together with something like condensed milk; whole shortbread; or some kind of oaty-flapjack thing. Probably 1cm thick or so.

Given that I don't want to break people's teeth when they bite into them it, what would be the best base?

 

[salt and pepper]

Lady Fingers?

 

[Whiskadoodle]

Welcome to DC.

Presuming that RB night is tomorrow or Saturday. Why does the base need freezing. It could simply be refrigerated until serving time, yes/no?

 

[Chief Longwind Of The North]

I'm thinking that yeast risen, crispy, Homemade with vanilla, sweet Belgian Waffles would do the trick quite nicely, and not need to be frozen. Or you could purchase pre=made waffle cones.

Just an idea.

Seeeeeeya; Chief Longwind of the North