COOK­IES AND CREAM ICE CREAM

The Mail on Sunday - You - - Food -

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.

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