Cookies & Cream Ice Cream

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Cookies & Cream Ice Cream
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 Have a go at creating your own take on Cookies n' Cream.

  • 125g Chocolate ripple biscuits
  • 600ml Chilled cream
  • 63g Icing sugar
  • 1/2 tsp Vanilla
  • Step 1 Place the chocolate biscuits into a Russell Hobbs jug blender. Using the Pulse button, process to the consistency of coarse crumbs.
  • Step 2 Transfer to a small bowl. Pour cream into the blender jug and add icing sugar and vanilla essence. Blend on Low speed until just mixed.
  • Step 3 Blend on High speed for just a minute or two until cream thickens, but is still pourable, and then stir through the biscuit crumbs.
  • Step 4 Pour into a suitable container, smooth surface, cover and freeze for up to 2 hours or until firm enough to scoop.
  • Step 5 Scoop onto serving plates, pour on chocolate topping, and enjoy!
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Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.