Choc-mint cookies and cream ice blocks
Cool off with these choc-mint ice creams. They’ll be your new go-to treat this summer.
Note: + Cooling & 6 hours 10 mins freezing time
- 1 1/2 cups (375ml) thickened cream
- 1 cup (250ml) milk
- 4 Coles Australian Free Range Egg yolks
- 1/2 cup (110g) caster sugar
- 1 tsp peppermint extract
- Green liquid food colouring
- 2 x 67g pkts Oreo Original Mini biscuits
- Cottee’s Choc Mint Ice Magic, to drizzle
Combine the cream and milk in a medium saucepan over medium-low heat. Bring to a simmer. Set aside to cool slightly.
Use an electric mixer to beat the egg yolks and sugar in a bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 5 mins or until mixture thickens and coats the back of a spoon. Set aside to cool. Add the peppermint extract and enough green colouring to tint pale green. Stir until well combined.
Chop half the biscuits. Add to the cream mixture. Fold to combine. Pour mixture among ten 1/3-cup (80ml) iceblock moulds. Insert iceblock sticks. Place in the freezer for 6 hours or overnight until firm.
Line a baking tray with baking paper. Crush one-quarter of the remaining biscuits. Place the iceblocks on the lined tray. Drizzle with Ice Magic and sprinkle with the crushed biscuit. Return to the freezer for 10 mins or until set. Serve with the remaining biscuits.