Cookies & Cream Ice Cream

Have a go at creating your own take on Cookies n' Cream.
Desserts
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Ingredients

125g chocolate ripple biscuits
600ml chilled cream
63g icing sugar
½tsp vanilla
 

Method

1
STEP 1

Place the chocolate biscuits into a Russell Hobbs jug blender. Using the Pulse button, process to the consistency of coarse crumbs. Transfer to a small bowl.

2
STEP 2

Pour cream into the blender jug and add icing sugar and vanilla essence. Blend on Low speed until just mixed.

3
STEP 3

Blend on High speed for just a minute or two until cream thickens, but is still pourable, and then stir through the biscuit crumbs.

4
STEP 4

Pour into a suitable container, smooth surface, cover and freeze for up to 2 hours or until firm enough to scoop.

5
STEP 5

Scoop onto serving plates, pour on chocolate topping, and enjoy!