This Cookies and Cream Ice Cream Recipe is heaven on Earth! Make sure you make this recipe ahead of time, since it will take a little longer to freeze. My suggestion is to make this recipe about 8 hours before serving it. Also, make sure you have your KitchenAid mixer ice cream bowl in the freezer for at least 8 hours prior to making it.
– 2 cups of heavy whipping cream
– 1 cup of whole-milk (you can use 2% milk, but it will take longer to freeze)
– 2/3 cups of sugar
– 1 teaspoon of vanilla extract
– about 16 “Oreo” cookies (you can use any type of cookie)
HOW TO MAKE IT:
Start mixing milk and sugar, once the sugar is completely dissolved, add heavy whipping cream and give it a quick mix.
Attach the KitchenAid mixer ice cream bowl and accessories and pour the mixture into the bowl. Start the mixer on speed 2 for about 20 minutes.
While your mixer is working on your ice cream, put the cookies inside a ziplock bag and close it. Smash the bag with your hands, rolling pin, or other preferred method. After crumbling the cookies, set them in the freezer.
After 20 minutes, your ice cream should be thick and starting to freeze, add the cookies into the mix, and let the mixer work for another 5-10 minutes.
FYI: I made my ice cream using 2% milk, and my mixture barely got thick, it also took about 5-6 hours to freeze.
Pour the ice cream into a freezer safe container with a lid, and freeze it for at least 2 hours.
Enjoy your ice cream!
Cookies and Cream Ice Cream Recipe