Brighten your festive celebration with this candy cane cookies ’n’ cream ice-cream. Each mouthful brings a delightful surprise of crunchy Oreos and candy canes. It’s the perfect dessert for entertaining and will keep the kids happy!
- Serves10
- Cook time15 minutes
- Prep time15 minutes, + 7 hours freezing time
Ingredients
- 3 cups (750ml) thickened cream
- 1 cup (250ml) milk
- 100g white chocolate, chopped
- 8 Coles Brand Australian Free Range Egg yolks
- 2/3 cup (150g) caster sugar
- 1 tsp peppermint essence
- 25g candy canes, crushed
- 2 x 23g pkts Mini Oreo biscuits, crushed
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Method
Step 1
Combine the cream, milk and chocolate in a large saucepan over medium heat. Bring to a simmer.Step 2
Meanwhile, use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale.Step 3
Gradually add the hot cream mixture to the egg mixture in a thin, steady stream, whisking constantly until combined. Return to the pan and place over medium-low heat. Cook, stirring with a wooden spoon, for 5 mins or until custard thickens slightly and coats the back of the spoon. Set aside to cool. Stir in the peppermint essence.Step 4
Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until firm.Step 5
Use a metal spoon to break up the ice-cream. Quickly transfer to a food processor and process until smooth. Fold in candy cane and biscuit. Spoon into a metal loaf pan. Cover with foil. Place in the freezer for 3 hours or until firm.
Candy cane cookies ’n’ cream ice-cream
- Serves10
- Cook time15 minutes
- Prep time15 minutes, + 7 hours freezing time
Ingredients
- 3 cups (750ml) thickened cream
- 1 cup (250ml) milk
- 100g white chocolate, chopped
- 8 Coles Brand Australian Free Range Egg yolks
- 2/3 cup (150g) caster sugar
- 1 tsp peppermint essence
- 25g candy canes, crushed
- 2 x 23g pkts Mini Oreo biscuits, crushed
Description
Brighten your festive celebration with this candy cane cookies ’n’ cream ice-cream. Each mouthful brings a delightful surprise of crunchy Oreos and candy canes. It’s the perfect dessert for entertaining and will keep the kids happy!
Method
Step 1
Combine the cream, milk and chocolate in a large saucepan over medium heat. Bring to a simmer.Step 2
Meanwhile, use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale.Step 3
Gradually add the hot cream mixture to the egg mixture in a thin, steady stream, whisking constantly until combined. Return to the pan and place over medium-low heat. Cook, stirring with a wooden spoon, for 5 mins or until custard thickens slightly and coats the back of the spoon. Set aside to cool. Stir in the peppermint essence.Step 4
Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until firm.Step 5
Use a metal spoon to break up the ice-cream. Quickly transfer to a food processor and process until smooth. Fold in candy cane and biscuit. Spoon into a metal loaf pan. Cover with foil. Place in the freezer for 3 hours or until firm.