Bourbon Biscuit Ice Cream Recipe

Bourbon Biscuit Ice Cream Recipe

Ingredients

• 1 x 150g pack Bourbon biscuits

• 600ml double cream

• 1 can (397g) condensed milk

• 1 tsp vanilla extract

Method

1. Separate the Bourbon biscuits and remove the filling. Set the biscuits and filling aside separately.

2. Crush the Bourbon biscuits into small pieces, keeping a little aside for scattering over the top.

3. Take 2 tbsp of the double cream and add it to the Bourbon filling. Melt gently until smooth, then set aside to cool slightly.

4. In a large mixing bowl, whip the remaining double cream, condensed milk and vanilla extract in a stand or hand mixer on medium-high speed until stiff peaks form. This usually takes about 3–4 minutes.

5. Fold the crushed Bourbon biscuits through the ice cream mixture until evenly distributed.

6. Spoon half of the ice cream mixture into a large loaf pan or freezer-safe container. Drizzle over half of the melted Bourbon filling and gently swirl it through the mixture.

7. Add the remaining ice cream mixture, followed by the remaining Bourbon filling. Gently swirl again to create ribbons throughout the ice cream.

8. Scatter the reserved Bourbon biscuit pieces over the top, gently pressing them into the surface if needed.

9. Cover the container with plastic wrap or a lid and freeze for at least 6 hours, or until firm.

10. Once the ice cream is fully set, scoop and serve in bowls or cones.

11. Enjoy! 🍪🍦

I’d love to see your bake! If you make this Bourbon Biscuit Ice Cream Recipe, feel free to share a photo with me on Instagram @Friday__Bakes. 🍰✨