Buy Now → Cookies and Cream Ice Cream
A classic cookies and cream ice cream recipe featuring crushed Oreo cookies in a creamy vanilla base.
- Prep Time: 5 minutes
- Chilling Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 15-20 minutes (churn)
- Total Time: About 17 hours (including chilling/freezing time)
- Yield: 800 grams 1x
- Category: Ice Cream and Frozen Desserts
- Method: Ice Cream Maker
Ingredients
360 milliliters whipping cream (1 1/2 cups)
240 milliliters whole milk (1 cup)
150 grams granulated sugar (3/4 cup)
1 teaspoon vanilla bean paste
1 teaspoon vodka (optional, to prevent freezing)
1/8 teaspoon fine sea salt
10 single-stuffed Oreos, coarsely chopped (about 120 grams chopped Oreos)
Instructions
In a large bowl, combine cream, milk, and granulated sugar and whisk until sugar dissolves. Whisk in vanilla extract, vodka (if using), and fine sea salt.
Cover bowl and refrigerate for at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With ice cream maker still churning, add the chopped Oreos.
Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
Find it online: https://bastecutfold.com/cookies-and-cream-ice-cream-recipe/