Bird’s limoncello ice cream with McDougalls lemon cookie crunch

Method Print recipe

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1. In a mixing machine, whisk the Bird’s ice cream powder with the milk on a slow setting for 15 seconds and then scrape down.
2. Mix on a high speed for five minutes.
3. Blend the limoncello and lemon zest together and then pour onto the ice cream mix and blend on a slow speed until fully incorporated.
4. Pour into a suitable container and freeze overnight.

5. In a mixing machine, add the McDougalls cookie mix and with a mixing paddle, blend in the water, lemon zest and raisins on a slow speed until a dough is formed.
6. Roll out the dough into a large sausage shape, approximately seven centimetres thick.
7. Wrap in cling film and place in the freezer to ‘firm up’.
8. Once firm, unwrap the cookie dough and slice into 1cm pieces, then place onto a tray with baking parchment and bake at 200°C for approximately 12 minutes, or until golden brown. Then remove from the oven and allow to cool slightly before placing on a wire rack.
9. To serve, stack up with three cookies and two scoops of ice cream, then dust the top cookie with a little icing sugar.