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Cookies and Cream Ice Cream Bars

These Cookies and Cream Ice Cream Bars are easy to make with a two-ingredient biscuit crust with a creamy no-churn ice cream filling. Perfect for the summer!
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Prep Time 15 minutes
Chilling time 7 hours
Total Time 7 hours 15 minutes
Servings: 16 bars
Course: Dessert, Snack, sweettreat
Ingredients Method

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

Method
 

Biscuit Crust
  1. Crush the Cookies and Cream biscuits with a food processor or rolling pin.
  2. Mix the crushed biscuits with the melted butter
  3. Press half the mixture into an 8x8 inch square tin lined with baking paper or cling film (reserve the other half for the top).
Ice Cream mixture
  1. Whisk together the double cream, condensed milk and vanilla extract until you get a thick and creamy texture.
  2. Fold in the crushed biscuits and mix until combined.
Assemble
  1. Pour the ice cream mixture into the tin and smooth out evenly. Place into the freezer for an hour.
  2. Pour the remaining half of the biscuit crumbs into the tin and spread out so that the ice cream is fully covered.
  3. Place into the freezer for 6 hours for the ice cream to set and then slice into however many pieces you'd like.
  4. Allow the ice cream bars to thaw slightly before tucking in and enjoy!