Cookies and Cream Ice Cream
This rich and creamy Cookies and Cream Ice Cream combines a smooth base with crunchy Oreo cookies for a delightful treat.
Ingredients
Ice Cream Base
- 3 cups heavy cream adds richness and creaminess
- 1 cup sugar sweetens the mixture
- 3/4 cup 2% milk provides moisture and lightens the texture
- 1/3 cup half and half enhances creaminess
- 1 tsp vanilla extract adds depth to the flavor
Add-ins
- 20 pieces Oreo cookies offers texture and chocolatey flavor
Instructions
Preparation of the Ice Cream Base
- Add the heavy cream, sugar, 2% milk, half and half, and vanilla extract into a large pot.
- Turn the heat to medium and stir continuously until the sugar dissolves and ingredients combine.
- Once it comes to a boil, reduce the heat to low to prevent boiling over.
- Continue cooking for an additional 2-3 minutes while stirring.
- Remove the pot from the heat and let it cool for about an hour.
- You can speed up cooling by transferring the mixture to a different bowl.
Chilling and Churning
- While waiting for the custard to cool, crush the Oreo cookies into a mix of fine crumbs and larger chunks.
- Once the custard is cool, transfer it to the refrigerator. Chill for 1-2 hours.
- Pour the chilled custard into the pre-frozen bowl of your ice cream maker.
- Churn according to your ice cream maker's instructions until thickened.
- About five minutes before churning is finished, add the crushed Oreo cookies.
Freezing
- Transfer the churned ice cream to a suitable container for freezing.
- Freeze for at least five hours to allow it to set properly.
- Once fully frozen, the ice cream is ready to be scooped and enjoyed.
Notes
Ensure your ice cream maker bowl is pre-frozen for optimal results. Covering the container with plastic wrap before sealing can minimize ice crystals.