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    You are in: Home / Recipes / Chocolate Biscuit Ice Cream (Cookies and Cream) Recipe
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    Chocolate Biscuit Ice Cream (Cookies and Cream)

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    Sascha's Note:

    This is a no-cook ice cream with cream and eggs. You don't need an ice cream maker for it. I found the recipe in a binder stuffed full of handwritten recipes that I got in a boot sale last summer.

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    Ingredients:

    Yield:

    litres

    Units: US | Metric

    Directions:

    1. 1
      Line 9x5 inch loaf tin with foil, allowing enough overhang to cover the top.
    2. 2
      In a mixing bowl, whip cream to soft peaks. Set aside.
    3. 3
      In another bowl, beat the egg yolks until pale and thick. Stir in condensed milk and vanilla. Fold in biscuits and cream.
    4. 4
      Pour into the prepared loaf pan and cover. Freeze for 6 hours.
    5. 5
      Remove from loaf pan and slice thinly to serve.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Biscuit Ice Cream (Cookies and Cream)

    Serving Size: 1 (1136 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2581.2
     
    Calories from Fat 1508
    58%
    Total Fat 167.5 g
    257%
    Saturated Fat 95.8 g
    479%
    Cholesterol 916.9 mg
    305%
    Sodium 911.0 mg
    37%
    Total Carbohydrate 234.9 g
    78%
    Dietary Fiber 2.3 g
    9%
    Sugars 200.6 g
    802%
    Protein 39.8 g
    79%

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