FRASER ELISABETH TAN, PHD

Cookies 'n' Cream Ice Cream

Owen's favorite flavor! While not quite as rich as a custard base, this ice cream turns out quite well! Especially when overloaded with more cookies than called for.

Makes 1.5-2 quarts VEG EF

Ingredients

  • 1 cup whole milk, very cold
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, very cold
  • 2 tsp pure vanilla extract
  • 1 cup Oreos, coarsely chopped, or any brand chocolate sandwich cookies

Equipment

  • Ice cream maker

Directions

  1. In a cold bowl, whisk together milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.
  2. Pour mixture into the ice cream maker’s freezer bowl. Let it churn for about 20 minutes (or according to your machine’s instructions).
  3. Add 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, follow those instructions instead.
  4. Use a rubber spatula to transfer ice cream to a freezable container. Cover airtight and place in freezer about 2 hours to set up firmly.

Source: Chew Out Loud