milk slice ice cream recipes jpg

Milk slice ice cream


The ice cream biscuit is an ice cream made up of two biscuit bases divided by a soft cream filling . To make this ice cream biscuit you don’t need to turn on the oven because both the base and the cream are without cooking , it’s very simple to make and very quick, only 6 ingredients are needed and it’s perfect for recycling biscuits left in the pantry (since in summer eat less). Children all love ice cream biscuits , especially if they resemble the kinder milk slice and are made up of cocoa biscuits and soft cream!


For the biscuit base below

  • 150 g of cocoa biscuits
  • 25 g of Nutella (or other hazelnut cream )
  • 20 g of melted butter
  • 30 g whole milk (at room temperature)

For the cream sauce

  • 200 ml of already sweetened UHT whipping cream
  • 30 g of condensed milk

For the biscuit base above

  • 150 g of cocoa biscuits
  • 25 g of Nutella (or other hazelnut cream )
  • 20 g of melted butter
  • 30 g whole milk (at room temperature)


  1. For the lower biscuit base:Blend the chocolate biscuits with the mixer until you obtain a fine and homogeneous powder.
  2. In a bowl, place the pulverized biscuits, Nutella, melted butter and milk at room temperature, mix everything when the butter is hot to obtain a workable mixture.
  3. Transfer the mixture into the appropriate silicone molds approximately 1/2 cm thick and level well with the back of a spoon. If you don’t have individual molds you can use a 22×13 cm rectangular mold with baking paper underneath.
  4. For the whipping cream:The UHT whipping cream must usually stay at least 24 HOURS IN THE FRIDGE. When it is very cold, whip it in a bowl with an electric whisk until it becomes frothy, then add the condensed milk and mix delicately.
  5. Distribute all the cream in the individual molds or in the single mould, level them well and then place in the freezer for at least 5 hours.
  6. For the upper biscuit base:Prepare the same biscuit base as you did for the lower one with the same methods and the same ingredients.
  7. Take the mold back from the freezer, the layer of cream must be very compact and resistant, place a layer of biscuit and always compact it well with the back of the spoon.
  8. Place back in the freezer and remove from the molds when completely frozen. If you have made a single mold this is the time to cut your cake into rectangles.
  9. You can dip half the ice cream (frozen) biscuit in melted dark chocolate, dip the dipped part in chopped hazelnuts and let it solidify.