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Cookies & Cream Ice Cream

Some say it's the "King Kong of Ice Cream". Have a go at creating your own take on Cookies n' Cream!



  • 125g chocolate ripple biscuits
  • 600ml chilled cream
  • 63g icing sugar
  • ½tsp vanilla


Method (click to mark as completed)

Method (Serves 4)

  1. Place the chocolate biscuits into the blender. Using the Pulse button, process to the consistency of coarse crumbs. Transfer to a small bowl.
  2. Pour cream into the blender jug and add icing sugar and vanilla essence. Blend on Low speed until just mixed.
  3. Blend on High speed for just a minute or two until cream thickens, but is still pourable, and then stir through the biscuit crumbs.
  4. Pour into a suitable container, smooth surface, cover and freeze for up to 2 hours or until firm enough to scoop.
  5. Scoop onto serving plates, pour on chocolate topping, and enjoy!

Completed steps (click to remove last step)