Cookies and Cream Ice Cream
Cookies and cream ice cream is a no-churn or churned homemade ice cream that folds crushed chocolate sandwich cookies into a vanilla cream base. The cookies soften slightly as the ice cream freezes, giving every scoop a mix of creamy and crunchy textures. Active prep takes about 15 minutes, plus several hours of freezing time.
Equipment
- Ice Cream Maker
- Mixing Bowls
- Whisk
- Freezer-safe container
Ingredients
- 2 cups heavy cream preferably organic
- 1 cup whole milk preferably organic
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract pure vanilla extract recommended
- 1 cup Oreo cookies coarsely chopped
Instructions
- In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20 minutes, until you achieve a soft-serve consistency.
- Gently fold in the chopped Oreo cookies until evenly distributed.
- Transfer the ice cream into a freezer-safe container. Cover and freeze for at least 2 hours, or until firm.
Notes
Tammy’s Tips:
- For an extra crunch, try adding chocolate chips or extra cookie pieces just before serving.
- For a dairy-free version, use coconut milk and a vegan cookie option.
- Crush the cookies slightly to maintain their integrity throughout the ice cream.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 5gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 95mgSodium: 141mgPotassium: 202mgFiber: 1gSugar: 40gVitamin A: 1233IUVitamin C: 0.5mgCalcium: 108mgIron: 3mg
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