Biscuit Ice Cream

Name: Biscuit Ice Cream
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: double cream; condensed milk; vanilla bean paste

15 mins prepServes 4

A super simple and tasty biscuit ice cream made with remnants from a biscuit tin mixed into a basic vanilla no-churn ice cream recipe, offering a mix of flavors and textures. Perfect for hot weather and can be enjoyed straight from the container or scooped into cones.

4 servings

What you need

20 ⅓ fl oz double cream

1 can condensed milk

1 tbsp vanilla bean paste

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Instructions

1: Place the double cream, condensed milk, and vanilla bean paste in a bowl.

2: Beat with an electric beater (or stand mixer) until everything has combined and the mixture has reached soft to medium peaks.

3: Fold through your biscuit pieces and crumbs.

4: Transfer into a freezer proof container (or biscuit tin!) and freeze - ideally overnight, until the ice cream has frozen.

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Biscuit Ice Cream

What you need

Instructions

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