Warm the Thick Fudge Variegate to 80°F-90°F prior to use.
Add the Dutch Blend Chocolate Syrup to the ice cream mix in the freezer and freeze
. As the ice cream is being filled into the containers, swirl in the Thick Fudge Variegate and sprinkle in the Broken Sandwich Cookies, turning the container occasionally to achieve uniform distribution of the ice cream, the variegate and the cookies.
Note: A three-gallon container of ice cream requires 20 fluid ounces of Thick Fudge Variegate and 19 ounces of Broken Sandwich Cookies.
Storage: To insure maximum freshness, store the Broken Sandwich Cookies in the freezer.