Homemade Cookies and Cream Ice Cream
A rich and creamy homemade cookies and cream ice cream, loaded with crushed chocolate sandwich cookies for the perfect balance of sweetness and crunch.
Equipment
- Ice Cream Maker
Ingrédients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp pure vanilla extract
Mix-ins
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
Instructions
- In a large bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is fully dissolved.
- Cover the mixture and refrigerate for at least 2 hours, or overnight for a deeper flavor.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (typically 20-25 minutes).
- In the last few minutes of churning, fold in the crushed cookies, ensuring they are evenly distributed.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Notes
For extra crunch, reserve some cookie pieces and sprinkle them on top before serving!