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Why you’ll love Cookies and Cream Ice Cream Bars
Rich and Creamy Texture: Homemade cookies and cream ice cream bars have a smooth and creamy texture, far superior to most store-bought versions.
Generous Cookie Chunks: You can add as many chunks of your favorite cookies as you like, ensuring every bite is packed with delicious, crunchy cookie pieces.
Customisable Sweetness: Control the sweetness level to suit your preference, making your ice cream bars as sweet or as mild as you like.
Fresh and Natural Ingredients: Using fresh, high-quality ingredients without preservatives or artificial flavors gives you a healthier and tastier treat.
Fun and Creative Process: Making your own cookies and cream ice cream bars is a fun and rewarding activity, allowing you to experiment with different types of cookies and add-ins for a personalised dessert.
Top tips
Use High-Quality Ingredients:
- Dairy: Choose high-quality double cream for a rich and creamy texture.
- Cookies: Opt for your favourite brand of cookies and cream biscuits to ensure the best flavour. Consider using a mix of biscuit pieces and crumbs for varied texture.
Properly Chill the Mixture:
- Chilling: After mixing your ice cream base, chill it in the freezer for at least a few hours or overnight. This ensures a smoother texture and helps the ice cream freeze more quickly and evenly.
Blend Biscuits Carefully:
- Even Distribution: Ensure the biscuit pieces are evenly distributed throughout the mixture so that every bar has plenty of biscuit chunks.
Line your tray:
- Baking paper: Be sure to line your tray or tin with either baking paper or cling film so it’s easier to remove the ice cream bars from the tin.
- Layers: For a layered effect, add the biscuit mixture on the bottom, pour some ice cream mixture then add a layer of biscuits on top.
Proper Freezing:
- Initial Freeze: Freeze the bars for several hours or until completely solid to ensure they hold their shape when unmolded.
- Storage: Once frozen, wrap the bars individually in plastic wrap or parchment paper and store them in an airtight container in the freezer to maintain freshness and prevent freezer burn.
Ingredients you’ll need
Biscuit Crust
- 500 g Cookies and Cream biscuits crushed
- 170 g Unsalted Butter melted
Ice Cream Mixture
- 500 ml Double Cream
- 1 tbsp Vanilla Extract
- 150 g Condensed Milk
- 100 g Cookies and Cream biscuits crushed
How to make Cookies and Cream Ice Cream Bars
Biscuit Crust
- Crush the Cookies and Cream biscuits with a food processor or rolling pin.
- Mix the crushed biscuits with the melted butter
- Press half the mixture into an 8×8 inch square tin lined with baking paper or cling film (reserve the other half for the top).
Ice Cream mixture
- Whisk together the double cream, condensed milk and vanilla extract until you get a thick and creamy texture.
- Fold in the crushed biscuits and mix until combined.
Assemble
- Pour the ice cream mixture into the tin and smooth out evenly. Place into the freezer for an hour.
- Pour the remaining half of the biscuit crumbs into the tin and spread out so that the ice cream is fully covered.
- Place into the freezer for 6 hours for the ice cream to set and then slice into however many pieces you’d like.
- Allow the ice cream bars to thaw slightly before tucking in and enjoy!
Other recipes you might like
Cookies – Cookies and Cream – Cookies and Cream Cookies – My Simple Eats
Cheesecake – Cookies and Cream – Cookies and Cream Cheesecake Bars – My Simple Eats
Brownies – Cookies and Cream – Cookies and Cream Brownies – My Simple Eats
Cookies and Cream Ice Cream Bars
Ingredients
Biscuit Crust
- 500 g Cookies and Cream biscuits crushed
- 170 g Unsalted Butter melted
Ice Cream Mixture
- 500 ml Double Cream
- 1 tbsp Vanilla Extract
- 150 g Condensed Milk
- 100 g Cookies and Cream biscuits crushed
Instructions
Biscuit Crust
- Crush the Cookies and Cream biscuits with a food processor or rolling pin.
- Mix the crushed biscuits with the melted butter
- Press half the mixture into an 8×8 inch square tin lined with baking paper or cling film (reserve the other half for the top).
Ice Cream mixture
- Whisk together the double cream, condensed milk and vanilla extract until you get a thick and creamy texture.
- Fold in the crushed biscuits and mix until combined.
Assemble
- Pour the ice cream mixture into the tin and smooth out evenly. Place into the freezer for an hour.
- Pour the remaining half of the biscuit crumbs into the tin and spread out so that the ice cream is fully covered.
- Place into the freezer for 6 hours for the ice cream to set and then slice into however many pieces you'd like.
- Allow the ice cream bars to thaw slightly before tucking in and enjoy!
