Description
Enjoy the rich and creamy goodness of homemade Cookies and Cream Ice Cream, featuring a smooth vanilla base mixed with crushed chocolate sandwich cookies. Perfect for any dessert lover, this delightful treat is easy to make and sure to impress!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup crushed chocolate sandwich cookies (like Oreos)
- 1/2 cup mini chocolate chips (optional)
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, pour in 2 cups of heavy cream and 1 cup of whole milk.
- Add 3/4 cup of granulated sugar to the bowl and mix until dissolved (about 2-3 minutes).
- Stir in 1 teaspoon of pure vanilla extract and 1/4 teaspoon of salt.
- Taste the mixture and adjust sweetness if necessary.
- Cover the bowl and refrigerate for at least 2 hours.
- Follow the manufacturer’s instructions for your ice cream maker.
- Pour the chilled mixture into the ice cream maker and churn for 20-25 minutes.
- When almost done, add 1/2 cup of crushed cookies and optional mini chocolate chips, and churn for an additional 5 minutes.
- Scoop the ice cream into a freezer-safe container, packing it down to eliminate air pockets.
- Use a spatula to smooth the top of the ice cream.
- Cover the container and freeze for at least 4 hours, or overnight for best results.
- Once frozen, scoop the ice cream into bowls or cones.
- Top with additional crushed cookies or chocolate syrup if desired.
- Relish your homemade cookies and cream ice cream!
Notes
- Storage Tips: Store leftovers in the freezer, covered to prevent freezer burn. It lasts about 2-3 weeks.
- Reviving the Ice Cream: If too hard, let it sit at room temperature for 5-10 minutes before scooping.
- Variations: Feel free to experiment with different cookie flavors or add-ins!
- Prep Time: 15 minutes
- Cook Time: 30 minutes