Cookies and Cream Ice Cream
A smooth, rich homemade ice cream filled with crunchy chocolate sandwich cookies, offering a perfect balance of sweet creaminess and chocolatey crunch.
Equipment
- Ice Cream Maker
- Mixing Bowl
Ingredients
- 1 cup whole milk very cold
- 3/4 cup granulated sugar
- 2 cups heavy cream very cold
- 2 teaspoons pure vanilla extract
- 1 cup chocolate sandwich cookies coarsely chopped (Oreos recommended)
Instructions
- Chill a mixing bowl. Whisk together cold milk and sugar until dissolved. Add heavy cream and vanilla, stirring gently.
- Pour mixture into the ice cream maker's freezer bowl and churn according to the manufacturer's instructions, about 20 minutes.
- When ice cream thickens, fold in chopped cookies. Continue churning for an additional 5-10 minutes.
- Transfer ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.
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Notes
Store in an airtight container in the back of the freezer for up to two weeks. Allow to soften slightly at room temperature before scooping.