Cookies and Cream Ice Cream
This 5-ingredient Cookies and Cream Ice Cream is extremely easy and incredibly delicious. It's creamy, smooth, and packed with crunchy chocolate cookies strewn throughout.
Servings: 10
Ingredients
- 1 cup whole milk, very cold
- ¾ cup granulated sugar
- 2 cups heavy cream, very cold
- 2 teaspoons pure vanilla extract
- 1 cup Oreos, coarsely chopped, or any brand chocolate sandwich cookies
Instructions
- In a cold bowl, whisk together milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.
- Pour mixture into ice cream maker's freezer bowl. Let it churn for about 20 minutes (or according to your machine's manufacturer instructions.)
- Add in 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, please follow those instructions instead.
- Use rubber spatula to transfer ice cream to a freezable container. Cover airtight and place in freezer about 2 hours to set up firmly.
Equipment
Notes
- This recipe makes approximately 1.5-2 quarts.
- This is my favorite 2-quart ice cream maker, which churns perfectly rich and creamy ice cream every time and is easy to use.
- Follow manufacturer's instructions for add-ins.
- Chopped cookies can be frozen in airtight zipper baggie well ahead of time, until you're ready to use.
- Prior to starting with this recipe, place metal mixing bowl and hand-whisk in the freezer for a few minutes; this ensures that all your ingredients stay very cold, which is important for successful churning.
Nutrition (per serving)
Calories: 311kcal | Carbohydrates: 29g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 84mg | Potassium: 121mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 740IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 2mg