Learn this easy to make cookies and cream ice cream. We assure you that children will love it! Let us know what you think in the comments

Watch this Masala TV video to learn how to make Cookies & cream ice cream,Ice Cream Bombe and Lychee Ice cream Recipes . This show of Food Diaries with Chef Zarnak Sidhwa aired on 22 October 2019.

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Cookies & Cream Ice cream :
Ingredients:
Cream 2 cups
Chocolate milk 2/3 cup
Chocolate spread 3/4 cup
Caster sugar 3/4 cup
Vanilla essence ½ tsp
Salt a pinch
Dark chocolate cookies 1-½ cups
Method:
Blend chocolate spread, caster sugar, cream, salt, chocolate milk and vanilla until creamy and smooth. Freeze for 45 minutes. Remove from freezer and blend again. Pour in an airtight box and freeze, remove and add dark chocolate cookies and gently mix in, then place back in freezer overnight until frozen. Serve immediately.


Ice Cream Bombe:
Ingredients:
Strawberry ice cream 6 cups
Chocolate chip ice cream 5 cups
Pistachio ice cream 4 cups
Chocolate ice cream 2 cups
White sprinkles to decorate
Method:
Line a deep bowl with plastic wrap, leaving a 2-inch overhang all around. Mash strawberry ice cream until just spreadable. Using a rubber spatula, coat inside of prepared bowl with ice cream, making a thick, even layer. Freeze 2 hours. Repeat procedure with chocolate-chip ice cream and again with pistachio ice cream, freezing between each layer. Fill remaining space with chocolate ice cream. Cover with plastic wrap and freeze until completely hardened, at least 8 hours. To serve, invert bowl onto a serving plate. Remove bowl and plastic wrap. Press white sprinkles evenly over surface. Return to freezer or serve immediately.

Lychee Ice cream:
Ingredients:
Can lychees in syrup 425gm
Raspberries 10
Rosewater or rose essence 1 tsp
Cream 300gm
Condensed milk 1 can
Method:
Tip the lychees with their syrup into a food processor, add the raspberries (they are only there to make it pink) and blitz until smooth. Add the rosewater and blitz again. Whisk the cream to soft peaks. Stir in the lychee and raspberry mix and the condensed milk, and mix well to get rid of any lumps. Freeze in an airtight container for at least 3 hours – there’s no need to churn it.