Chocolate Biscuit Ice Cream (Cookies And Cream)

1. 1

   Line 9x5 inch loaf tin with foil, allowing enough overhang to cover the top.

2. 2

   In a mixing bowl, whip cream to soft peaks. Set aside.

3. 3

   In another bowl, beat the egg yolks until pale and thick. Stir in condensed milk and vanilla. Fold in biscuits and cream.

4. 4

   Pour into the prepared loaf pan and cover. Freeze for 6 hours.

5. 5

   Remove from loaf pan and slice thinly to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.