Cookies and Cream Ice Cream
User Reviews
4.9
Cookies and Cream Ice Cream
Description
This Cookies and Cream Ice Cream recipe combines cold whole milk, heavy cream, sugar, and pure vanilla extract to create a smooth custard base. Sugar dissolves into the milk, which is then mixed with heavy cream to ensure a rich mouthfeel. The mixture is churned in an ice cream maker, where it freezes while being aerated to produce a creamy texture. Adding the chopped chocolate sandwich cookies during the final stages of churning prevents them from becoming soggy and distributes them evenly.
The resulting ice cream has a balance of sweet vanilla cream and slightly crunchy cookie bits, typical of the cookies and cream variety. After churning, the ice cream is transferred to a container and frozen for a couple of hours to firm up before serving.
For optimal results, using very cold ingredients and following the ice cream maker manufacturer's instructions for add-ins ensures a creamy, scoopable texture. Chopped cookies can be prepared in advance and stored frozen to maintain freshness. This recipe yields approximately 1.5 to 2 quarts, making it suitable for serving multiple guests or family.
Ingredients
- 1 cup milk very cold, whole
- ¾ cup granulated sugar
- 2 cups heavy cream very cold
- 2 tsp vanilla extract pure
- 1 cup Oreo cookies coarsely chopped, or any brand chocolate sandwich cookies
Instructions
- In a cold bowl, whisk together milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.
- Pour mixture into ice cream maker's freezer bowl. Let it churn for about 20 minutes (or according to your machine's manufacturer instructions.)
- Add in the chopped Oreos and keep churning for another 5-10 minutes or until mixture is thick and creamy. If your machine's instructions vary for add-ins, please follow those instructions instead.
- Use rubber spatula to transfer ice cream to a freezable container. Cover airtight and place in freezer about 2 hours to set up firmly.
Notes
- Use very cold milk and heavy cream to improve churning and texture.
- Follow your ice cream maker's instructions for timing when adding cookie pieces.
- Chopped sandwich cookies can be frozen ahead to keep them fresh until use.
- After churning, freeze ice cream for at least 2 hours to firm it up before serving.
- This recipe yields about 1.5 to 2 quarts of ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 57mg | 19% |
| Sodium | 84mg | 4% |
| Potassium | 121mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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