Maxibon-Inspired Ice Cream
A perfect twist on an ice-cream sandwich, packed full of nostalgia!
- Contains Eggs
- Contains Dairy
Ingredients
For the ice cream
- 1.8oz caster sugar
- 0.7oz cream cheese
- 8fl. oz whole milk
- 5fl. oz double cream
- 1 tsp vanilla bean paste
- 1oz crushed Oreos
For the biscuits
- 3.5oz caster sugar
- 4.2oz softened unsalted butter
- 1 large free-range egg
- 1.8oz custard powder
- 6.3oz plain flour
- 1.8oz cocoa powder
- 5.2oz melted milk chocolate
- 1.8oz hazelnuts, finely chopped
Instructions
Step 1
Mix the ice cream ingredients together, apart from the Oreos until well combined and the sugar has dissolved
Step 2
Transfer mixture to empty tub. Place lid on tub and freeze for 24 hours, ensuring mixture is level
Step 3
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the Platform and lock in place
Step 4
Select ice cream
Step 5
Once processing is complete, mix in your crushed Oreos
Step 6
Smooth your ice cream into rectangular moulds and refreeze until solid
Step 7
To make your biscuits, beat together your sugar and your butter until light and fluffy
Step 8
Lightly beat your egg and add to the mix
Step 9
Sift together your custard powder, plain flour and cocoa powder and then fold into the butter mix to form a soft dough
Step 10
Roll to the thickness of a £1 coin and cut into rectangles a smidgen wider than your ice cream block and two-thirds of the length
Step 11
Bake at 200°c/400°f/gas 6 for 15 minutes
Step 12
Once your biscuits have cooled, sandwich your ice cream block with them
Step 13
Combine your melted chocolate and finely chopped hazelnuts and dip the exposed end of the ice cream into them. Make sure your chocolate has cooled to room temperature but is still runny. Serve and enjoy!