Monday, November 3, 2014

Cookies and cream ice cream

Imagine your favorite cookies with lashings of cream, made into an ice cream.


  • 1 cup whole milk
  • 1/3 cup superfine sugar
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups heavy cream
  • 1 cup crumbled Oreo cookies

Over low heat, warm the milk, sugar, and vanilla together in a saucepan, stirring until the sugar has dissolved. Let cool, then chill in the refrigerator.

Whip the cream until thick and then whisk in the chilled milk mixture. Pour into an ice cream maker and process according to the manufacturer’s directions. If you do not have an ice cream maker, follow the instructions

Freeze until the ice cream is nearly firm, then add the crumbled cookies and stir through gently. Place the ice cream in the freezer for about 15 minutes before serving. Store in the freezer for up to 3 months, take out 15 minutes before serving to soften.

Makes about 1 1/2 pints

Variations
  • Vanilla cookies & cream ice cream
Prepare the basic ice cream, replacing the cookies with vanilla cookies.
  • Meringues & cream ice cream
Replace the cookies in the basic ice cream, with 1 cup crushed meringues.
  • Breakfast cookies & cream ice cream
Prepare the basic ice cream. When you add the cookies, add 1 tablespoon raisins and 1 tablespoon toasted oats (cooled).
  • Strawberry ripple ice cream
When you add the cookies to the basic ice cream, gently stir in 2 tablespoons lightly mashed strawberries.
  • Cookie dough & cream ice cream
Prepare the basic ice cream, replacing the crumbled cookies with uncooked cookie dough. Or work together 1 tablespoon butter with 2 tablespoons all-purpose flour and a drop of vanilla extract, and add to the mixture in small lumps.