Cookies and Cream Ice Cream
This homemade cookies and cream ice cream combines rich creaminess with crunchy Oreo goodness, making it a favorite treat for everyone.
Ingredients
Base Ingredients
- 2 cups Heavy cream Use full-fat for the best texture.
- 1 cup Milk (whole) Whole milk is recommended for creaminess.
- 2/3 cup Organic cane sugar Dissolve completely for a smooth consistency.
- 1 tsp Vanilla extract Adds flavor depth.
- 1 pinch Salt Enhances sweetness.
Add-ins
- 15 pieces Oreo cookies (crushed) Crush for an even distribution in the ice cream.
Instructions
Preparation
- In a mixing bowl, combine the milk, organic cane sugar, and pinch of salt, whisking until the sugar dissolves completely.
- Add the vanilla extract and heavy cream, mixing gently to avoid incorporating too much air.
- If desired, chill the mixture in the fridge for 1 hour to enhance flavor.
Churning
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (20-30 minutes).
- When the mixture thickens to a soft-serve consistency, fold in the crushed Oreo cookies.
Freezing
- Transfer the churned ice cream to an airtight container, smoothing the top and sealing tightly.
- Freeze for at least 4 hours or until firm.
Serving
- To serve, scoop into bowls, cones, or use in ice cream sandwiches topped with desired garnishes.
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Notes
To avoid ice crystals, ensure the container is airtight. You can also press down the ice cream's surface and cover with plastic wrap before sealing.