This is a really quick and easy ice cream to make….. it only has a couple of stages to go through before it hits the freezer! It can be made with usual ‘Oreo‘ biscuits, but this version has been made with the gluten free equivalent.
Cookies and Cream ice cream was always a definite favourite in our house before we went gluten free, but these days we can’t buy it ready made, and trying to find good biscuits to throw into the mix has been a bit trial and error……
I have managed to find three gluten free ‘Oreo’ alternatives on the market, each of which is a bit different from the next. It is great to see that we gluten-avoiders are beginning to get some greater choice on the biscuit front, and like the original Oreo, these three are all embossed, round chocolate biscuits, sandwiched together with a layer of vanilla cream. They are all pretty good as biscuits, but for me, only one comes anywhere near close to the real thing.
The three options come from three major players in the gluten free bakes market – DS Gluten Free, Udis and Lovemore. I love the round, diddy packaging of the DS Mini O’s, which is really handy to throw in the bag as a quick ‘go to’ when out and about. They taste good, but as an ‘Oreo’ alternative, I found them to be too pale and too sweet to make a good comparison.
Next up, there are Udis Chocolate Flavoured Sandwich Cookies. These are slightly darker (although not dark enough) and much closer in flavour, but they are still a little too sweet, a bit ‘gritty’ and leave a slightly bitter after-taste.
Last and definitely my firm favourite are the Lovemore O’Choco biscuits from the Welsh Hills Bakery which are available in Waitrose. Like Oreo’s they have a deep dark chocolate biscuit which is not overly sugary and off-sets the sweet, vanilla cream filling nicely. Perfect for using in Cookies and Cream ice cream.
And what of the ice cream? Despite its very simple process and minimal ingredients, it is amazingly creamy, with a rich, sweet, decadent vanilla base, shot through with crunchy cocoa biscuit pieces. Delicious!
I am sharing my ice cream with this week’s Cook Blog Share with Lucy over at Supergolden Bakes. Lucy was an absolute star this week in helping me get my head round how to get on Twitter…….. yep…. I’ve finally done it……. Thanks Lucy! If you fancy joining me, I’m at @GFAlchemist1.
Cookies ‘n’ Cream No Churn Ice Cream (makes just over 1 litre)
- Cut the biscuits into 1cm pieces.
- In a large, cold bowl, whisk the cream, condensed milk and vanilla together until thick enough to form soft peaks.
- Gently fold in the biscuits until evenly distributed.
- Spoon into a freezer-safe airtight container and freeze over night.
- That’s it!!!