Licorice Milkmaid Cookie Ice

Name: Licorice Milkmaid Cookie Ice
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 75 g hard liquorice candies; 2 tin(s) (400 g each) cold sweetened condensed milk (e.g. Milchmädchen); 300 g Whipped cream; 2 packages cream stiffener; 100 g Chocolate cookies; 300 g Strawberries; 2 TABLESPOONS Sugar; 1 large freezer bag

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

75 g hard liquorice candies
2 tin(s) (400 g each) cold sweetened condensed milk (e.g. Milchmädchen)
300 g Whipped cream
2 packages cream stiffener
100 g Chocolate cookies
300 g Strawberries
2 TABLESPOONS Sugar
1 large freezer bag

Directions

1
Chop liquorice candies in the universal chopper. Alternatively, put the liquorice sweets in a freezer bag. Close the bag and lay it flat between a kitchen towel. Tap the bag carefully with the dough roll so that the sweets shatter.
2
Whip the condensed milk in 2 portions with the whisk of the mixer (better in a blender) for approx. 4 minutes each. Finally, stir in the liquorice. Whip the cream until stiff and allow the cream stiffener to trickle in.
3
First fold in cream in 2 portions, then the crumbled cookies.
4
Pour the mixture into a pudding mould (approx. 1.5 l capacity; alternatively clean ice cream container). Cover and freeze for at least 6 hours, preferably overnight.
5
Wash and clean the strawberries. 3⁄4 Puree berries with sugar. Cut the rest of the berries into small pieces.
6
To serve, dip the mould with liquorice ice into hot water until just below the rim. Turn out the ice cream onto a plate. Serve with strawberry puree and strawberries.