Cookies & Ice Cream

The Great British Bake Off is back!! Were you excited? I sure was, and I thought episode 1 was excellent and inspiring :) However, before I do any GBBO bakes, I needed to share this really quick and delicious recipe with you guys. I've made ice cream a few times before, but this one is even easier than those ones. With only three ingredients (four if you count salt...), this recipe made around 900ml of ice cream and cost just under £2 to make. AND it takes minutes to prepare, requires no churning, and tastes incredible!

What's the secret? Well, two ingredients form the base as in some of my other ice creams (see here) - double cream and condensed milk. I only used half a standard can of condensed milk, so you could double up the recipe to make use of the other tin OR make a half batch of the amazing miracle fudge I made last week (see here).

I haven't even mentioned the flavour of the ice cream yet. Cookies & Cream - aka Oreos. I was a slow learner when it came to how delicious Oreos are, but I think it's my favourite food from America. I love that they're cocoa-y, so not way too sweet, and they add an amazing flavour to the ice cream base.

Makes 900ml

Ingredients:

• 200g condensed milk (1/2 a  can or 2/3 cup)
• 300ml (1 & 1/4 cups) double cream
• 1 x 154g (around 1 & 1/2 cups) pack Oreos
• Pinch of salt

Method:

1. Find an old ice cream tub that used to have around 900ml of ice cream in (or just use a regular 1 litre tub).

2. Set aside 3 Oreos, then crush the remaining Oreos until they are fairly fine (you want to have some slightly bigger chunks, i.e. not a fine crumb).

3. In a medium mixing bowl, whisk together the cream and condensed milk, using an electric whisk if you have one (a normal whisk will work - it's just a little more effort). Whisk until the mixture forms stiff peaks (i.e. when you lift the whisk from the mixture a peak forms that doesn't fall to one side).

4. Fold in the crushed Oreos. Once evenly mixed through, pour into the tub.

5. Break the remaining three Oreos into uneven pieces (e.g break one into quarters, another into thirds and a third into eighths) and scatter over the top of the ice cream. Place in the freezer for at least three hours, until set. This ice cream won't form ice crystals, and you don't need to worry about it freezing too firm. If, for example, you left it a few days in the freezer before devouring it, just leave it at room temperature for 5 minutes before serving - then it'll be a nice soft scoop :)

6. Enjoy!!