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Chocolate Chip Cookie Crunch Ice Cream | 1 Litre

Chocolate Chip Cookie Crunch Ice Cream | 1 Litre

Freeze for 6 Hrs | Requires Electric Whisk | with Condensed Milk
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
2097 kcal
Protein
: 
29.8g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Cereals containing gluten
  • Soya
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

20 grams

Cornflour

450 grams

Creme Fraiche

(Contains: Milk)

1 pack(s)

Chocolate Chip Cookie Mix

(Contains: Egg, Cereals containing gluten, Milk, Soya)

397 grams

Condensed Milk

(Contains: Milk)

100 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

Not included in your delivery

2 tbsp

Water

½ tsp

Salt

2 tbsp

Milk

Energy (kJ)8773 kJ
Energy (kcal)2097 kcal
Fat118.5 g
of which saturates72.6 g
Carbohydrate230 g
of which sugars191.1 g
Protein29.8 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Whisk
•Medium Bowl
•Medium Saucepan
•Baking Tray

Instructions

PDF
Make the Ice Cream Mixture
1

a) In a medium saucepan off the heat, whisk together the cornflour, creme fraiche and 0.25 tsp salt.

b) Bring the mixture to the boil on medium-high heat, then reduce to a simmer, whisking constantly, until the mixture has thickened, 7-8 mins.

c) Pop the thickened creme fraiche mixture into a medium bowl, cover and refrigerate until completely cool, 1.5-2 hours.

Bake the Cookies
2

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).

Get Whisking
3

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.

Chocolate Time
4

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

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

The Big Chill
5

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.

Finish and Serve
6

a) Take the ice cream out of the freezer 10-15 mins before serving.

b) In a small saucepan, combine the remaining chocolate chips and the milk (see pantry for amount) and mix until melted and combined, 1-2 mins.

c) Serve your ice cream in a tall sundae glass with a drizzle of the chocolate sauce and the remaining cookie chunks to finish.

Enjoy!

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