Connoisseur · Desserts
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Cookies and cream is the flavour every ice cream range carries, so the interest is entirely in the execution. Here it's crushed dark chocolate biscuits folded through a vanilla base, broken to mixed sizes rather than a uniform crumb, so fine dust and larger shards both turn up in the same scoop. Cream sits at 28% and cocoa at 1%. That cocoa figure is the biscuit rather than the ice cream, which stays vanilla the whole way through. Keeping chocolate out of the base is what lets the biscuit pieces read as biscuit instead of blurring into a chocolate tub. Wheat flour appears fifth in the ingredient list, ahead of glucose syrup, which is a fair signal of how much biscuit is in there. The mineral salts listed further down are raising agents, again the biscuit rather than anything added to the ice cream.
