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Cookie Crunch Ice Cream
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Cookie Crunch Ice Cream

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Course: Dessert, Baked Goods

Ingredients

  • 2 cups heavy cream
  • 1 cup milk whole works best
  • 3/4 cup sugar
  • salt pinch
  • 1 teaspoon vanilla extract
  • 2 cups cookies Skeeter Nut Free™, chopped

Instructions

    Cup of Yum
  1. Pour 1 cup of cream, your sugar and salt into a heavy sauce pan. Warm the mixture over medium heat, just until the sugar dissolves, do not allow it to reach a boil. Remove from the heat and add the remaining cream, milk and vanilla. Stir to combine and allow to chill in the refrigerator for at least two hours.
  2. When ready to churn, stir the mixture and pour into ice cream maker. Follow instructions from ice cream maker manufacturer to churn ice cream. Once ice cream is complete, transfer to a freezer safe container and fold in cookies. Ice cream can be eaten soft serve style at this point, or frozen for 12+ hours for a firmer, traditional ice cream consistency.