I honestly can’t think of anyone I know who doesn’t like cookies ‘n’ cream ice cream. Yes, I’m sure there are people out there who don’t, but I just don’t seem to know any. So I’m glad that such a crowd-pleasing flavor is a cinch to make. I mean really, it’s just vanilla ice cream with crushed up cookies in it. Plus, it gives me an excuse to use my favorite tool.
Easy Cookies ‘n’ Cream Ice Cream
makes 1 quart
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 teaspoon vanilla extract
20 chocolate sandwich cookies
Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
Place the chocolate sandwich cookies into a gallon size plastic bag. Using a rolling pin or a rubber mallet (my weapon of choice), break up the cookies being sure to leave some larger pieces. Store the cookies in the freezer.
Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is nearly finished freezing, pour the frozen cookie pieces into the machine, and allow to mix thoroughly. (You will still have to stir it up a bit after the machine is done.)
Store in an air tight container and freeze for an additional 2 hours.
Ready for the step-by-step? Here’s the cookie portion. For photos of making the vanilla ice cream base check out our Ice Cream Month introduction.
Gather your supplies to crush the cookies.
Put your cookies in a plastic bag to keep crumbs contained while you crush them.
Make sure you have some larger chunks so there’s a bit of crunch to your ice cream.
Store them in the freezer so they don’t affect the ice cream when you mix them in.
I’m thinking that my next version of Cookies ‘n’ Cream will be ginger ice cream with ginger sandwich cookies. What do you think?
Don’t forget to check out all the ways you can get involved in our Ice Cream Social.