Homemade Maxibon-style Cookie Ice Cream

Homemade Maxibon-style Cookie Ice Cream

Make delicious cookie ice cream sandwiches with a creamy filling and a crunchy chocolate and almond coating.

Time: 90 min · Servings: 6 · Calories: 726 kcal

Ingredients

Method

  1. Whip the cream in a large bowl until it reaches a firm consistency.
  2. Add the condensed milk to the whipped cream.
  3. Mix both ingredients with enveloping movements to maintain the airy texture.
  4. Add the chopped dark chocolate to the cream and mix gently.
  5. Spread a layer of the mixture onto a biscuit and place another biscuit on top to close the ice cream sandwich.
  6. Repeat the process with the remaining biscuits and place the ice cream sandwiches on a tray with parchment paper.
  7. Place the tray in the freezer until the ice cream sandwiches are firm.
  8. Melt the milk chocolate in the microwave in short intervals.
  9. Add the coconut oil to the melted chocolate and mix until a fluid texture is obtained.
  10. Add the chopped almonds to the chocolate mixture.
  11. Dip half of each ice cream sandwich into the chocolate and almond mixture.
  12. Return the ice cream sandwiches to the freezer for a few minutes until the chocolate solidifies.
  13. Store the ice cream sandwiches in airtight bags or in a lidded container in the freezer.

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Categories: Desserts & Baking · All recipes

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