Cookie ice cream: the delicious recipe with only 3 ingredients



  1. Take an empty bowl, as well as the attachments of the hand/stand mixer that you will be using. Keep them in the freezer for about 10 minutes.
  2. Take a rectangular tray/cake tin (preferably square/rectangle) and a flat baking tray/storage container. Line them with parchment paper. Ensure you line the edges of the cake tin with parchment paper too.
  3. Break the Parle-G biscuits into two halves.
  4. Into a food processor/blender, add in your halved Parle-G biscuits and some (about 2/3) of the condensed milk. Blend until it forms a smooth paste. Set aside when you are done.
  5. Remove the bowl and attachments from the freezer. Insert the attachments to your hand/stand mixer so it is ready to use.
  6. Pour the cream into the chilled bowl and use the hand/stand mixer to beat. Beat until you see stiff peaks. This should take about 3-5 minutes.
  7. Add in the prepared Parle-G paste, remaining condensed milk, cardamom and cinnamon into the bowl. Beat once more until everything is well incorporated. This shouldn’t take more than a minute.
  8. Using a ladle or a spoon, transfer the ice-cream mixture into the lined rectangular tray.
  9. Spread the ice-cream with the help of a spatula. Make sure the top surface is flat so that the sandwiches look perfect.
    1. Cover the tray with aluminium foil and keep it in the freezer for about 24 hours for it to set.
    2. Once set, remove the tray from the freezer. Remove the set ice-cream by lifting the parchment paper from the pan.
    3. Cover the entire top surface of the ice-cream slab with Parle-G biscuits. Gently press the biscuits so they stick onto the ice-cream. Leave a small gap between each biscuit, so that it is easy to cut through the ice-cream.
    4. Cut through the ice-cream, making small rectangular bars, using the biscuit as a guide/outline. Dip the knife in hot water and wipe it with a tissue/towel before every cut to help you cut the bars easily and get smooth edges.
    5. Place the bars in the freezer for about 15-20 minutes before you work on the other side.
    6. Remove the ice-cream bars from the freezer. With the help of a roti turner or knife, lift them one at a time and put another biscuit on the bottom/other side. Once you have sandwiched it together, place it on the lined flat baking tray or your storage container.
    7. Repeat the steps with the remaining bars.
    8. Place the tray/storage container in the freezer for another 12-24 hours before serving.


    • Ensure your double/heavy cream and condensed milk is cold before starting.
    • For this recipe, I used a 32 cm x 22 cm rectangular tray to make ice-cream sandwiches that were about 3.5 cm thick (the ice-cream bars were about 2.5 cm thick).
    • The number of whole Parle-G biscuits you will need in this recipe will depend on the thickness of your ice-cream bars. If you make thicker ice-cream bars, you will need fewer biscuits and vice-versa.
    • You can use this recipe to make around 25 Parle-G ice-cream sandwiches however, if you want, you can make a few sandwiches and serve the rest of the ice-cream in a bowl or using a waffle cone.

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