Let’s be honest—is there anything better than a giant scoop of cookies and cream ice cream on a warm evening? But have you ever looked at the back of a carton at the shops? It’s usually packed with ingredients you can’t even pronounce.
Well, I’ve got a secret for you. You can make the most velvety, decadent ice cream right in your own kitchen with only three ingredients. No fancy ice cream machine, no complicated techniques, just pure magic.
Grab your whisk, crush those cookies, and let’s get into it!
The Ingredients
475ml (2 cups) Double Cream – Cold from the fridge!
1 tin (approx. 400g) Sweetened Condensed Milk – OR make it from scratch by simmering 1 tin of full-fat coconut milk with 120ml (1/2 cup) honey for 20-30 minutes until thick, then cooling completely.
1 tbsp Vanilla Extract
A mountain of crushed cookies – Your favorite chocolate sandwich cookies work best.
The Method
1. Whip the Cream: In a stand mixer or with a hand whisk, whip the double cream on high speed until you reach stiff peaks. The cream should stand up firmly on the whisk without drooping.
2. Combine the Base: Gently fold your chosen sweet base (the condensed milk or your cooled coconut-honey mixture) and the vanilla extract into the whipped cream using a spatula. Be gentle—you want to keep all that beautiful air in the mixture!
3. Add the Crunch: Fold in your crushed cookies. Don’t be shy—the more, the better.
4. Freeze: Pour the mixture into a freezer-safe container. Cover it and freeze for several hours, or overnight, until firm.
5. Serve: When you’re ready, take it out of the freezer for a few minutes to soften slightly, then scoop and enjoy!
CTA: Seriously, try this out and let me know—what’s the first cookie you’re tossing into the mix? I’m a sucker for a classic dark cocoa biscuit, but I’d love to hear your favorite combos in the comments!
LCChaosandhome 