Servings: 6 people
Calories: 250kcal
Cost: $10
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Spatula
- Freezer-safe container
- Plastic wrap
Ingredients
- 500 ml whipped cream
- 250 ml whole milk
- 150 g sugar
- 1 teaspoon vanilla essence
- 100 g chocolate pieces (black or milk)
- 100 g chopped cookies
- 1 teaspoon vanilla sugar (optional)
Instructions
- Beat the whipped cream with sugar and vanilla essence until thickened.
- Gently fold in the whole milk using a spatula.
- Stir in the chocolate and cookie pieces carefully to distribute evenly.
- Pour the mixture into a freezer-safe container, cover with plastic wrap, and freeze for at least 6 hours.
- Take the ice cream out a few minutes before serving to allow it to soften slightly.
Notes
For an extra touch, drizzle melted chocolate over the top before freezing for a beautiful shell.
Store in an airtight container in the freezer for up to two weeks.
If you have leftovers, blend a scoop with milk for a quick milkshake or layer it with brownies for an epic sundae.
Feel free to experiment with different cookie types or add other mix-ins like caramel or marshmallows for a fun twist.
Nutrition
Calories: 250kcal | Carbohydrates: 24g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 50mg | Potassium: 100mg | Sugar: 20g | Vitamin A: 250IU | Calcium: 80mg | Iron: 0.5mg
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