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
For the topping
8 Fox’s Chunkie Milk Chocolate Cookies
3 tablespoons chocolate sauce
For the ice cream itself
284ml pot of double cream
100g caster sugar
1 vanilla pod
4 egg yolks
- 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.
- Bring the cream, milk, and vanilla pod to a simmer in a saucepan, and leave to infuse for 10 minutes.
- 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.
- 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.
- Next, dig out your ice cream maker. Pour in the ice cream, then check and follow the instructions for your kit.
- 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.
These scrummy, squishy squares are
definitely worth the work – and making
your own caramel is far easier than it sounds.
Butter Crinkle Crunch
Cooking with the kids? Gather round the fire,
BBQ, or stove to make these classic
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