Combine the sugar and milk in a medium mixing bowl. I find this easier as the sugar won’t get stuck in the little grooves of the Creami tub. Allow the sugar to dissolve (this will only take a minute if you use caster sugar; it might take a little longer if you use regular white sugar as the granule is bigger).

Add the cream and flavourings and whisk to combine.

Decant the mixture into the 470ml Ninja Creami tub – it should come up to just below the fill line.

Freeze the ice cream mixture for 16-24 hours with the lid off.

Process the ice cream using the ice cream function. I find this mixture comes out with a great texture on the first spin.

Dig a hole in the middle of the cream and crumble 2 biscuits into the ice cream. Place the lid back on and process the ice cream on the mix in function. If the cookies are still at the top, you can either stir them through or try respinning the ice cream. Note that respinning tends to soften the ice cream, so you might need to chill it again after more than one respin.

I like to serve my ice cream with larger crumbles of 2 additional cookies but this is optional.

Return any leftovers to the freezer with the lid on. I find ice creams with a creamy ice cream base don’t require respinning when you want to eat the leftovers.