With this latest heat wave, we are indulging in plenty of frozen goodies around here. Not only have I caved in to the usually forbidden ICEE more than once, we’ve also been making plenty of our own ice cream. I’m actually shocked we never had to buy one carton of ice cream at the store this summer.
When I received my first ice cream maker last summer, I was like a kid with a new toy. The whole family loves the endless possibilities we have with this little machine. The boys are fascinated by the oft overflowing ice cream that cascades down the sides when we’ve been overly enthusiastic with our add-ins. They clamor for rights to taste test our creation before we’ve even transferred it to its rightful container.
I’ve admitted before that I’m quite the Plain Jane when it comes to ice cream. Pure, unadulterated vanilla bean ice cream will always hold a top spot in my tummy. Hubby and the kids claim mint chip ice cream as their frontrunner. But now this Cookies and Cream Ice Cream is a very serious contender, with its creamy smooth sweetness and crunchy chocolate cookies strewn throughout. Cookies. And cream. So, so, sooooo gooood.
Amazingly, this creamy Cookies and Cream Ice Cream is eggless. That’s right; no messing with eggs in this cool recipe. It’s wonderfully easy, uses just a handful of ingredients, and comes out tasting fabulous. It’s every bit as yummy as this egg-free berry ice cream we recently made. Chocolate cookies are just a little more defiant.
This Cookies and Cream Ice Cream is wonderfully creamy, without eggs. Only uses a handful of ingredients. Easy, quick, and absolutely fantastic.
- 1 cup whole milk, very cold
- 3/4 cup granulated sugar
- 2 cups heavy cream, very cold
- 2 tsp pure vanilla extract
- 1 cup coarsely chopped Oreos (or any brand chocolate sandwich cookies)
- In a cold bowl, whisk together milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.
- Pour into ice cream maker’s freezer bowl. Let it run for about 20 minutes.
- Add in the chopped Oreos and keep it running for another 5-10 minutes or until ice cream is thick and done.
- Transfer to container and place in freezer about 2 hours to completely firm up.
Source: Chew Out Loud, adapted from Cuisinart Recipes