Maxibon · Desserts
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The most straightforward flavour Maxibon makes, and the one that leans hardest on the format. Cookie turns up in the slab, in the two chocolate biscuits at the sandwich end, and in the pieces set into the dipped chocolate at the other. The slab itself is a plain creamy base rather than a flavoured one, which is a deliberate choice. With cookie in three places already, a chocolate or vanilla-forward base would compete rather than carry. Cocoa solids sit high in the ingredient list, ahead of glucose syrup, which is the biscuit and the coating rather than anything in the ice cream. It's the Maxibon most directly comparable to every other cookies and cream product in the freezer, which leaves the biscuit-sandwich end as the thing that distinguishes it.
