Chips Ahoy Caramel Ice-cream

• 600ml thickened cream
• 395g can sweetened condensed milk
• 1 teaspoon vanilla essence
• 180g NABISCO* Chips Ahoy! Cookies, lightly crushed
• 100g jersey caramels, melted

1. Beat the cream, condensed milk and vanilla using an electric mixer until thick and frothy.
2. Fold through cookies until well combined, then pour into a 2L capacity freeze-safe dish, lined with cling wrap.
3. Pour the melted caramels over ice-cream and gently swirl through.
4. Freeze 3 hours or until firm.
5. Scoop or slice and serve.

cream, condensed milk, vanilla essence, nabisco, jersey caramels

Taken from www.kraftrecipes.com/recipes/chips-ahoy-caramel-ice-cream-103733.aspx (may not work)