Digestive Biscuit Ice Cream recipe

Preparation Time: 4 hours

Crushed digestive biscuits give this ice cream a lovely savoury edge and a bit of crunch - perfect comfort food for when you're feeling a bit blue.


  • 500ml double cream
  • 150g caster sugar
  • Pinch salt
  • Vanilla bean
  • 6 digestive biscuits, crushed into crumbs


  1. Combine the cream, sugar and salt in a large bowl. Split the vanilla bean in half and scrape out the seeds. Stir into the cream.

  2. Pour the mixture into an ice cream maker or into a freezer-proof container. Churn according to manufacturer's instructions or freeze for 3-4 hours, stirring in the digestive crumbs around halfway through churning or freezing time.

For a caramel flavour, try using brown sugar in place of caster sugar. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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