Chocolate and biscuit ice cream recipe
Created by The Tesco Recipes team
If you love biscuit ice cream, you’ll want to try this chocolate version. It starts with our no-churn chocolate ice cream, mixed with crushed biscuits of your choice for extra crunch and flavour. There’s no ice cream maker needed – just pop it in your freezer and the result is still smooth and creamy. A super-easy, dreamy dessert!
See method- Serves 12
- Takes 15 mins plus freezing
- 345 calories / serving
- Freezable
- Vegetarian
Ingredients
- 120g biscuits
- 4 tbsp cocoa powder
- 100ml milk
- 600ml double cream
- ½ x 397g tin condensed milk
- 2 tsp vanilla extract
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Shop ingredientsEach serving contains
- Energy
- 1430kJ 345.0kcal
- Fat
- 29g
- Saturates
- 17g
- Salt
- 0.2g
- Sugars
- 13g
of the Reference intake
Carbohydrate 17.9gProtein 3.6gFibre 1.4g
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Sign in to shopMethod
- Put the biscuits in a sealable bag and lightly bash with a rolling pin; set aside.
- Add the cocoa powder to a bowl, then whisk in the milk with a fork until fully combined and smooth. Pour in the double cream, condensed milk and vanilla extract. Beat with an electric whisk to very stiff peaks, so it completely holds its shape.
- Transfer to a 2ltr freezerproof container, level the surface and scatter over the biscuits, then cover and freeze until firm.
- Tip: You can use any biscuits for this recipe - we used Oreo and Tesco Finest shortbread.
- See more Summer recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- We recommend this recipe for a special occasion or treat, as part of a balanced diet.
