500 ml double cream
1 x 397 g can condensed milk
2 tsp vanilla extract
Homemade ice cream is super simple to make – even if you don’t have an ice cream maker! Think creamy vanilla ice-cream scattered with chocolate chip cookie pieces… and this recipe doesn’t contain any eggs, which means you don’t have to worry about serving to children or vulnerable groups – simply top with your favourite sauces and enjoy.
Lightly pulse the cooked cookies in a food processor (or bash with a rolling pin) – you still want to have small chunks.
Pour the double cream into a large bowl and add vanilla extract, followed by the condensed milk.
Beat with an electric whisk until stiff.
Fold in the crushed cookies until evenly distributed throughout the mix.
Scrape into a freezer-proof container, cover and freeze for 6 hours – or until set.