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Gluten Free Ice Cream with Cookies

 2 tins gluten-free whipped cream*
 1 tin of sweetened concentrated milk
 1 small tin concentrated milk
 ½ stick vanilla or tsp vanilla extract
 2 packs of gluten-free biscuits Schär’s Mini Sorrisi
1

Beat with a mixer the whipped cream with a mixer until it becomes foamy and doubles Its volume.

2

Then add the sweetened consented milk and continuing beating

3

Finally add the can consented milk and vanilla seeds. (Slice the vanilla bean in half lengthwise and scrape out the inside to collect the vanilla seeds)

4

Place the mixture in a plastic or metal container for ice cream and add the cookies, slightly broken. Some of them you dip on ice cream and some leave them on top.

5

Place it in the freezer until it freezes completely.