Cookie and Chocolate Ice Cream
4 servings
15 minutes
Ice cream with cookies and chocolate is the true embodiment of comfort and pleasure. Inspired by Russian culinary traditions, it combines the tenderness of creamy texture with the crunchy crumb of ginger cookies and rich notes of milk chocolate. This combination creates a harmony of flavors: from the sweetness of condensed milk to the warm spicy accents of the cookies. The recipe is simple and does not require an ice cream maker—just whip the cream, add condensed milk and vanilla, gently fold in the chocolate and cookies, then let the dessert freeze. Perfect for cozy evenings, home celebrations, or just moments when you want to treat yourself to something special. The light fragility of chocolate combined with the airiness of ice cream makes this dessert unforgettable.
1
Whip the cold cream to soft peaks.
- Whipping cream 33%: 450 ml
2
Pour the chilled condensed milk and vanilla extract into the cream, and whip at high speed until stiff peaks form.
- Condensed milk: 1 jar
- Vanilla extract: 1 teaspoon
3
Chop the chocolate, crush the cookies with a blender or rolling pin into various crumbs. Gently fold them into the creamy mixture.
- Milk chocolate: 100 g
- Gingerbread cookies: 100 g
4
Transfer the mass to a container, cover with a lid or film, and place in the freezer for at least 6 hours.
