Desserts

Maxibon-Inspired Ice Cream

Prep 30 mins
Total 24h 30 mins

Easy
Serves 8

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

Compatible with

Ninja CREAMi Ice Cream & Frozen Dessert Maker
Recipes Buy

Contains Eggs
Contains Milk/Dairy

Cooking mode

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

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

For the ice cream

1.8oz caster sugar
0.7oz cream cheese
8fl. oz whole milk
5fl. oz double cream
1 tsp vanilla bean paste
1oz crushed Oreos

For the biscuits

3.5oz caster sugar
4.2oz softened unsalted butter
1 large free-range egg
1.8oz custard powder
6.3oz plain flour
1.8oz cocoa powder
5.2oz melted milk chocolate
1.8oz hazelnuts, finely chopped

Utensils

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!