Desserts, Vegetarian

Maxibon-Inspired Ice Cream

Cooking method:

Ninja Ice Cream Maker NC300
  • Prep Time: 30 mins
  • Total time: 24h 30 mins
  • Skill Easy
  • Serves 8 people

Maxibon-Inspired Ice Cream

A perfect twist on an ice-cream sandwich, packed full of nostalgia!


Tip: Allergy Advice

This dish contains the following allergens: Eggs, Dairy


For the ice cream

  • 50g caster sugar
  • 20g cream cheese
  • 250ml whole milk
  • 150ml double cream
  • 1 tsp vanilla bean paste
  • 30g crushed Oreos

For the biscuits

  • 100g caster sugar
  • 120g softened unsalted butter
  • 1 large free-range egg
  • 50g custard powder
  • 180g plain flour
  • 50g cocoa powder
  • 150g melted milk chocolate
  • 30g hazelnuts, finely chopped

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Mix the ice cream ingredients together, apart from the Oreos until well combined and the sugar has dissolved

  • Step 2

    Transfer mixture to empty tub. Place lid on tub and freeze for 24 hours, ensuring mixture is level

  • Step 3

    Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the Platform and lock in place

  • Step 4

    Select ice cream

  • Step 5

    Once processing is complete, mix in your crushed Oreos

  • Step 6

    Smooth your ice cream into rectangular moulds and refreeze until solid

  • Step 7

    To make your biscuits, beat together your sugar and your butter until light and fluffy

  • Step 8

    Lightly beat your egg and add to the mix

  • Step 9

    Sift together your custard powder, plain flour and cocoa powder and then fold into the butter mix to form a soft dough

  • Step 10

    Roll to the thickness of a £1 coin and cut into rectangles a smidgen wider than your ice cream block and two-thirds of the length

  • Step 11

    Bake at 200°c/400°f/gas 6 for 15 minutes

  • Step 12

    Once your biscuits have cooled, sandwich your ice cream block with them

  • Step 13

    Combine your melted chocolate and finely chopped hazelnuts and dip the exposed end of the ice cream into them. Make sure your chocolate has cooled to room temperature but is still runny. Serve and enjoy!