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!
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 8x8 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!