Description
Homemade Cookies & Cream Ice Cream with a rich and creamy base, featuring crunchy chocolate sandwich cookies.
Ingredients
Scale
- 2 cups Heavy Cream (480 ml)
- 1 cup Whole Milk (240 ml)
- 0.66 cup Granulated Sugar (135 g)
- 2 teaspoons Pure Vanilla Extract
- 0.125 teaspoon Fine Salt
- 16 Chocolate Sandwich Cookies (coarsely crushed)
Instructions
- Dissolve the Base: In a large mixing bowl, whisk together heavy cream, whole milk, granulated sugar, pure vanilla extract, and fine salt for about 2 minutes until sugar is dissolved.
- Chill the mixture: Cover and refrigerate for at least 2 hours.
- Churn to Perfection: Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions for 20-25 minutes.
- Add the Cookies: During the last 2-3 minutes of churning, add the coarsely crushed chocolate sandwich cookies.
- Freeze to Set: Transfer the soft ice cream to a freezer-safe container and freeze for 3-4 hours before serving.
Notes
For the best cookie-to-cream ratio, crush cookies into varying sizes and store ice cream in an airtight container to prevent freezer burn.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: ice cream, dessert, cookies and cream, homemade ice cream, no-cook ice cream