Cookies and Cream Ice Cream

The swirls of chocolate sauce and Chunkie Cookie in this homemade ice cream recipe add sweetness  and crunch, creating a totally irresistible dessert ideal for BBQs, family dinners, or just cosying up on the sofa with a film. This one’s perfect if you’ve got an ice cream maker stashed somewhere at the back of the cupboard.

Worth the effort

Prep time – 20 minutes
Chilling time – Roughly 3 hours

Serves 6


For the topping

8 Fox’s Chunkie Milk Chocolate Cookies
3 tablespoons chocolate sauce


For the ice cream itself

284ml pot of double cream

300ml milk

100g caster sugar

1 vanilla pod

4 egg yolks



  1. Pop the Chunkie Cookies in a freezer bag and give them a good old whack with a rolling pin. Keep going until they’re rough and rubbly, then stick them somewhere out of the way.

  2. Bring the cream, milk, and vanilla pod to a simmer in a saucepan, and leave to infuse for 10 minutes.

  3. While you wait, whisk together the sugar and the egg yolks. Add this sugary, eggy mixture to the pan, and stir over a low heat until it all starts to thicken.

  4. Once it’s thickened up a bit, pour everything into a plastic container and let it cool to room temperature before covering and refrigerating for at least an hour.

  5. Next, dig out your ice cream maker. Pour in the ice cream, then check and follow the instructions for your kit. 

  6. When the ice cream’s ready, partly fold in the broken cookie pieces and chocolate sauce, transfer to a plastic container, and freeze for at least 4 hours until set. 

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