Cookies and Cream Ice Cream
A classic homemade Cookies and Cream Ice Cream that’s incredibly creamy, rich, and packed with irresistible chocolate sandwich cookie chunks.
- Prep Time: 10
- Cook Time: 30
- Total Time: 220
- Yield: 1 quart
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup whole milk , chilled
- 2/3 cup granulated sugar
- 2 cups heavy cream , chilled
- 2 teaspoons quality pure vanilla extract
- 1 1/4 cups coarsely crushed chocolate sandwich cookies (e.g., Oreo cookies)
- waffle cones (optional)
Instructions
- Place chilled whole milk and granulated sugar in a bowl.
- Whisk the milk and sugar until the sugar is completely dissolved.
- Add the chilled heavy cream and pure vanilla extract to the bowl.
- Stir the mixture gently to combine all ingredients.
- Refrigerate the ice cream base for at least one hour.
- Pour the chilled mixture into your ice cream maker.
- Follow your ice cream maker's manufacturer instructions for churning.
- Churn for approximately 20 minutes until the mixture begins to thicken.
- Add the coarsely crushed chocolate sandwich cookies to the churning ice cream.
- Continue to churn for another 5-10 minutes, or until the ice cream is thick and creamy.
- Spoon the finished ice cream into a freezer-safe container with a lid.
- Freeze for at least 2-3 hours until the ice cream is firmly set.
Notes
Ensure all dairy ingredients are well-chilled before starting for best results.
Whisk the sugar and milk thoroughly to prevent a grainy texture.
Add cookies towards the end of churning to maintain their texture.
For best scoopability, let ice cream soften for a few minutes at room temperature before serving.
Find it online: https://theflakytruth.com/cookies-and-cream-ice-cream/