Connoisseur · Desserts
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Cookies and cream turns up in almost every ice cream range going, so the question is what a given version does differently. Connoisseur's answer is to put the cookie in three places: crushed through the vanilla ice cream, in the milk chocolate coating, and scattered across the outside of the shell. That outer crumb is the distinguishing part. It gives a dry, sandy texture on the first bite, before the chocolate underneath cracks, which is a different order of events to a plain dipped stick. Cream sits at 19% and cocoa solids at 13%, so the base is richer and the coating darker than most minis manage. At this size the ratios tilt toward chocolate and crumb rather than ice cream. Sold as a multipack of small sticks.
