Licorice Milkmaid Cookie Ice

Name: Licorice Milkmaid Cookie Ice
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 100 g Salt and licorice sweets; 100 g Chocolate cookies; 2 tin(s) (each 397 g) sweetened condensed milk; 300 g Whipped cream; 2 packages Cream stabiliser; 300 g Strawberries; 2 TABLESPOONS Sugar; 1 (approx. 6 litres) large freezer bag

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

100 g Salt and licorice sweets
100 g Chocolate cookies
2 tin(s) (each 397 g) sweetened condensed milk
300 g Whipped cream
2 packages Cream stabiliser
300 g Strawberries
2 TABLESPOONS Sugar
1 (approx. 6 litres) large freezer bag

Directions

1
Finely chop the liquorice in the freezer bag with the dough roll. Coarsely chop the biscuits. Mix the condensed milk in 2 portions with the whisk of the hand mixer, better in a blender for about 3 minutes at full power.
2
Add liquorice for the last minute. Whip the cream until stiff, allowing the cream setting agent to trickle in. Mix liquorice and condensed milk. Fold in 2 portions of cream. Fold in the biscuits.
3
Pour the mixture into a pudding mould (approx. 1.5 litres) and freeze for at least 6 hours, preferably overnight. Wash and clean the strawberries. Finely puree the sugar and 3/4 of the strawberries. Chop the remaining strawberries coarsely.
4
Remove ice from the mould. Spread strawberry puree and strawberries on top.