Yield: 6 servings
Cookies and Cream Ice Cream Recipe
Prep Time
5 minutes
Chill Time
12 hours
Total Time
12 hours 5 minutes
Milk's favorite cookie is also ice cream's favorite cookie! This Cookies and Cream Ice Cream has real Oreo cookies mixed in a rich vanilla ice cream base. The heavenly vanilla flavor and chocolate cookie chunks make this a favorite dessert recipe!
Ingredients
- 1 ¾ cups heavy whipping cream
- 1 ¼ cup whole milk
- ¾ cup granulated sugar
- ⅛ teaspoon kosher salt
- 1 Tablespoon of vanilla extract
- 20 Oreo cookies (about 1 ½ cups), crushed
Instructions
- In a large bowl, whisk heavy cream, milk, sugar, sald, and vanilla extract together.
- Pour directly into an ice cream maker and follow directions per manufacturer’s instructions for churning.
- Once churning is complete, fold in crushed cookies and pour into an airtight, freezer-safe container and freeze at least 12 hours before serving.
Notes
- For a deeper vanilla bean flavor, use one vanilla pod, split lengthwise and scoop out the seeds. Or use homemade vanilla sugar!
- I used a Cuisinart Ice Cream Maker and it took about 20-25 minutes to churn. Ice cream was soft, not not scoopable.
- I use a metal bread loaf pan and cover with plastic wrap then foil to store my ice cream.
- Due to the frequent opening and closing of a traditional refrigerator/freezer, it may take longer for the ice cream to be solid. Additionally, the ice cream may remain in a soft state. For best results, placing the ice cream in a deep freezer is recommended.
- Crush your cookies to desired consistency. Leave a few larger chunks for best results!
- Dip the tip of a waffle cone in melted chocolate and add sprinkles.
Nutrition Information:
Yield:
6Serving Size:
2 scoopsAmount Per Serving: Calories: 548Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 216mgCarbohydrates: 57gFiber: 1gSugar: 45gProtein: 5g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.