• 500 milliliters whole milk
  • 250 grams chocolate chip cookies + extra for decorating
  • 4 tablespoons corn flour
  • 100 grams unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 can or 390 grams of condensed milk
  • Handful of chocolate chips


  1. Blitz the cookies in a food processor until fine and crummy. Mix with the melted butter and press into a cling wrap lined tin. Place in the fridge and make the filling.
  2. Pour the milk into a pan and add in the vanilla and corn flour. Whisk whilst the milk thickens. Add in the condensed milk to sweeten. Place on a medium heat and continue to whisk until the mix is thick enough to stick to the whisk but still pourable.
  3. Pour onto the cookie layer and top with the few broken cookies and the chocolate chips. Set in the fridge for an hour.