Chocolate Biscuit Ice Cream (Cookies and Cream) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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This is a no-cook ice cream with cream and eggs. You don't need an ice cream maker for it. I found the recipe in a binder stuffed full of handwritten recipes that I got in a boot sale last summer. Ingredients:
16 fluid ounces whipping cream |
3 egg yolks |
12 fluid ounces sweetened condensed milk |
4 teaspoons vanilla essence |
12 chocolate sandwich style cookies, coarsely crushed |
Directions:
1. Line 9x5 inch loaf tin with foil, allowing enough overhang to cover the top.
2. In a mixing bowl, whip cream to soft peaks. Set aside.
3. In another bowl, beat the egg yolks until pale and thick. Stir in condensed milk and vanilla. Fold in biscuits and cream.
4. Pour into the prepared loaf pan and cover. Freeze for 6 hours.
5. Remove from loaf pan and slice thinly to serve.
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