Best Cookies and Cream Ice Cream
A creamy, homemade ice cream packed with chunks of cookies, perfect for satisfying sweet cravings.
Ingredients
Main Ingredients
- 300 g cookies-and-cream sandwich biscuits, lightly crushed
- 1 can sweetened condensed milk (397 g)
- 475 ml cold double cream
Instructions
Preparation
- Break the biscuits into small rough pieces by hand or chop them with a knife. Keep them aside for later.
Mixing
- Add the condensed milk and cold cream to a large bowl, then whisk with an electric mixer until the mixture thickens to soft peaks.
- Fold in about 250 g of the crushed biscuits using a spatula or spoon, mixing gently to keep the texture light.
Freezing
- Transfer the mixture to a 23 x 13 cm loaf tin or any freezer-safe container, then spread it into an even layer.
- Scatter the remaining biscuit pieces over the top.
- Cover the container well with two layers of plastic wrap and freeze for at least 6 hours, preferably overnight.
Serving
- Let the ice cream sit at room temperature for 5 to 10 minutes before serving to soften slightly.
- For easier scooping, dip the ice cream scoop in hot water before serving.
- Dish out the ice cream into bowls, and enjoy.
Notes
Store any leftovers in a sealed freezer-safe container for up to two months. For best texture, avoid over-mixing the crushed cookies into the ice cream base.