Cookies ‘n’ Cream Ice Cream Sandwiches

Difficulty: Easy

Makes 9 pieces

Many of you enjoyed the Choc-Mint Ice Cream Sandwiches so I thought I would continue to add variations on this theme to provide some inspiration. Your imagination can run wild with these slices and you can make any flavour your little heart desires. This time around I made cookies ‘n’ cream, an extremely popular ice cream flavour that will be sure to please the toughest of anti-vegans!

Ingredients

• 1 packet of Arnott’s Nice biscuits (yep, vegan!)
• 2 cartons of Soyatoo Whipping Cream
• 1 can of Soymilke Soy Condensed Milk
• 2 tablespoons of vanilla essence (more or less depending on your desired strength)
• 1/2 a packet of cream filled chocolate cookies, crushed (a lot of Australian Oreo varieties are vegan-friendly!)

Method

1. Line a freezer-safe, rectangular dish with baking paper.
2. Lay 9 Nice biscuits on the bottom of the dish, sugary side down.
3. In a large bowl, combine cream and soy condensed milk until well mixed.
4. Add vanilla essence and mix well.
5. Fold in the crushed cookies until well distributed
6. Pour mixture on top of the biscuits and even out with a spatula.
7. Lay the remaining 9 Nice biscuits on top, sugary side up.
8. Place in the freezer until set (around 4 hours should do the trick).
9. Once set, remove from freezer and cut carefully, using the biscuits as a guide.
10. Serve ice cold