Cookies and Cream Ice cream

Cookies and Cream Ice cream by DK on Aug 19, 2020

I love making ice cream at home. But I guess that's pretty evident after seeing my Eggless Vanilla Ice cream, Eggless Chocolate Ice cream, Eggless Strawberry Ice cream, Classic Vanilla Ice cream, Mango Kulfi Ice cream..and more. The most amusing part in this whole thing? The husband and I don't really care for ice cream! But Nature works in unique ways; our kid obviously had to have a sweet tooth to balance both of us, I guess :) Anyway, I still (apparently) have a bunch more of flavors I have to try in my list (that he handed out very graciously) among which, this is right on top.

The kid loves Oreos (of course!) I restrict his intake due to which he now loves them even more..duh! So, once while out shopping at Whole Foods, he chanced upon Cookies and Cream ice cream and went bonkers. Ice cream and Cookies - those two terms together made his eye go really big and amazed. Since that week he was on his best behavior, I decided to treat him with a small container. He loved it so much and that's when it got added to "his list". I am not against custard based ice creams, but I prefer going the eggless route for the sole reason that its far more quick and simple. If you see the recipe, you will find how easy it is to put together especially if you own an ice cream machine.

The amount of cookies is entirely up to you. I have used about 3 cups ( about 1 packet of cookies) since my kid loves it. But you can use a minimum of about 1/2 cup and still enjoy them. I have used a layering technique with cookies in this post but you can simply add the crushed Oreos to your machine during the last 5 minutes of churning.

Cook time: No cook time
Prep time: 15 to 30 min
Serves: 8+ people
Yields: Around 7 cups

Ingredients

2 cups Heavy Cream (I use Raw)
1 cup Whole Milk
3/4 cup Cane Sugar
1 tbsp Vanilla Extract
20 Chocolate Sandwich Cookies - see Tips

Tips

1. Cookies: I use Annie's Grabbits Chocolate Sandwich Cookies. Oreo's work perfectly well too.

Method

1. Mix all the ingredients (except cookies) in a bowl

2. until well combined. You can chill this mixture for 1-2 hours before churning. I find that helps in combining the flavors better. But this step is optional.

3. Now churn this mixture following your Ice cream maker instructions.

4. Mine takes around 15 minutes until done.

5. While that's churning, quarter the cookies. Divide them into 3 equal portions.

6. Place one portion on the bottom of the container that you will be using the store the ice cream.

7. Top that with half the ice cream until the cookies are covered.

8. Next layer that with another potion of the cookies.

9. Top it with rest of the icecream and top that with the rest of the cookies.

10. I tend to cover this with plastic wrap and close it with the lid. Freeze until set before serving.

Note: If you don't want to layer this way AND you don't want to use this many cookies, you can use around 1 cup of crushed cookies and add them towards the last 5 minutes of churning the ice cream in your machine.

The ice cream will have a soft, creamy texture right out of the machine. If you prefer a firmer consistency, freeze it about 2 hours before serving. The kid recommends that you can even use other flavored sandwich cookies as well like mint for example.