Description
A creamy homemade cookies and cream ice cream with a custard base and crushed chocolate cookies. Quick to make and perfect for any occasion.
Ingredients
1½ cups heavy cream
1½ cups whole milk
¾ cup granulated sugar
1½ tsp vanilla extract
10 oz chocolate sandwich cookies (Oreos)
2 large egg yolks (optional for custard base)
Pinch of salt (optional)
Instructions
Whisk heavy cream, milk, sugar, vanilla, and salt until sugar dissolves
Optional custard method: Heat the milk/sugar mixture with egg yolks until thickened
Chill custard base in fridge for 1 hour
Churn in ice cream maker until soft-serve consistency
During last minute, fold in 8 crushed cookies
Transfer to container with remaining cookie chunks
Freeze 2-4 hours until firm
Notes
Use half-and-half for extra creaminess
Crush cookies just before adding to ice cream for fresher flavor
Best tasting with freshly made custard base
Store in airtight container to prevent ice buildup
- Prep Time: 15
- Cook Time: 15
- Category: lunch
- Method: Churning and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 1 cup)
- Calories: 280
- Sugar: 22g
- Sodium: 60mg
- Fat: 16g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g