I love ice-cream! In Singapore, the weather is usually terribly hot and dry. Trust me, there is nothing better than slurping down an icy-cold, creamy treat on a scorching hot day. Ice cream can be conveniently found in convenient stores, provision stores. You can even spot ice-cream carts around Singapore, selling an variety of ice-cream flavours and you can choose to have it in a cup, cone, with biscuit or bread.
One of my favourite flavours of ice-cream is cookies and cream. I especially love to eat the ice-cream and dig out the cookie bits, saving it for last. *giggles*
I was quite surprised when I first saw this recipe online, because... it’s just too easy! Traditional ice-cream recipes I’ve seen comprise of double cream, milk, egg yolks, etc. But this recipe is way beyond simple. It comprises of only 2 ingredients for the ice-cream base! That’s right, TWO ingredients!
I would definitely make this ice-cream again, although I wouldn’t use honey as a sweetener the next time. I’m fine with it, being the health food freak, but it doesn’t really settle on my sister’s palate.
Cookies and Cream Ice-cream(adapted from Instructables )
Ingredients:
2 cups whipping cream
½ cup honey
1 vanilla bean(split lengthwise)
2.5 ounces of oreo cookies ( cream can be used if wanted)
Method:
1. Whip about 1 1/4 cups of whipping cream until stiff peaks form.
2. Heat honey over low heat until runny and add remaining cream. Stir together until well blended.
3. Scrape the seeds of the bean into the honey mixture.
4. Add the honey mixture into the whipped cream and mix well.
5. Pour it into a freezer-safe container and cover. Freeze for 6 hours.
6. Enjoy!
