Chocolate Chip Cookie Crunch Ice Cream | 1 Litre

a) Meanwhile, preheat your oven to 190°C/170°C fan/gas mark 5. Line a baking tray with baking paper.

b) In a medium bowl, combine the cookie mix and water (see pantry for amount). Mix until you have a stiff dough.

c) Spoon heaped teaspoons of the dough onto your baking tray, leaving generous gaps between them. You should make 6-8 cookies.

d) Bake for 10-12 mins until golden (or leave in a little longer for extra crunch).

a) Once the creme fraiche mixture is completely cool, use an electric whisk to whip the creme fraiche mixture on high until it forms stiff peaks, 4-5 mins.

b) Reduce the whisk speed to medium, then slowly pour in the condensed milk until fully combined.

a) Once cooled, crumble the cookies into small chunks.

b) Gently mix half the chocolate chips through the ice cream mixture.

a) Pour one third of the mixture into an appropriately sized container, then sprinkle over one third of the cookie chunks.

b) Pour in half the remaining mixture, then sprinkle over half the remaining cookie chunks.

c) Pour in the remaining mixture, then pop the ice cream mixture into the freezer until frozen, 6-8 hours.