Cookies & cream ice cream Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Blend chocolate spread, caster sugar, cream, salt, chocolate milk and vanilla until creamy and smooth. Freeze for 45 minutes. Remove from freezer and blend again. Pour in an airtight box and freeze, remove and add dark chocolate cookies and gently mix in, then place back in freezer overnight until frozen. Serve immediately.

Method:
Line a deep bowl with plastic wrap, leaving a 2-inch overhang all around. Mash strawberry ice cream until just spreadable. Using a rubber spatula, coat inside of prepared bowl with ice cream, making a thick, even layer. Freeze 2 hours. Repeat procedure with chocolate-chip ice cream and again with pistachio ice cream, freezing between each layer. Fill remaining space with chocolate ice cream. Cover with plastic wrap and freeze until completely hardened, at least 8 hours. To serve, invert bowl onto a serving plate. Remove bowl and plastic wrap. Press white sprinkles evenly over surface. Return to freezer or serve immediately.

Method:
Tip the lychees with their syrup into a food processor, add the raspberries (they are only there to make it pink) and blitz until smooth. Add the rosewater and blitz again. Whisk the cream to soft peaks. Stir in the lychee and raspberry mix and the condensed milk, and mix well to get rid of any lumps. Freeze in an airtight container for at least 3 hours – there’s no need to churn it.