COOKIES AND CREAM ICE CREAM
SERVES 8 2 litres vanilla ice cream, chopped ½ batch chewy chocolate chip cookies (see basic recipe left), finely chopped Place the ice cream in the bowl of a large electric mixer and beat on low speed for 2 minutes or until soft. Add half the cookie crumbs and beat until just combined. Spoon the mixture into a 2 litre capacity metal container (or see Note), cover with plastic wrap and freeze for 3 hours or overnight until solid. Sprinkle with the remaining cookie to serve. NOTE
To make cookies and cream popsicles, simply divide the unfrozen ice cream mixture between 12 x 80ml capacity popsicle moulds and insert popsicle sticks. Freeze for 3 hours or until solid. Press the popsicles into the remaining cookie crumbs to serve.