Cookies and Cream Ice Cream

Cookies and Cream Ice Cream

Prep Time Prep: 3m.to5mins. Total Time Total: 18m.to25mins.

Yield: About 6 to 8 servings.

www.kingarthurflour.com

Richer and creamier than most store-bought varieties, our version of this classic ice cream is quick and easy to put together. Our secret ingredient is new alcohol-free Vanilla Bean Crush, which adds a tasty touch of pure vanilla, distinguishable in every bite of creamy goodness. We like making our own sandwich cookies using our chocolate wafer cookie mix and sandwich cookie filling recipe, but feel free to use your favorite store-bought variety instead.

  • 1 cup cold milk, whole milk preferred
  • 1/2 cup sugar
  • 2 cups cold heavy cream or whipping cream
  • 1 teaspoon alcohol-free vanilla bean crush
  • 15 to 20 chocolate sandwich cookies, broken into chunks
  1. Whisk together the milk and sugar, stirring until the sugar has dissolved.
  2. Stir in the heavy cream and vanilla.
  3. For best results, chill the mixture in the refrigerator for 1 hour before freezing.
  4. Freeze in an ice cream maker according to the manufacturer's directions.
  5. Stir the cookie chunks into the soft ice cream, and serve immediately.
  6. For firmer ice cream, place soft ice cream in a covered container. Freeze for 2 to 3 hours, until the ice cream is as hard as you like. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15 to 20 minutes or so before serving.
  7. Yield: about 6 to 8 servings.

Ingredients

  • 1 cup cold milk, whole milk preferred
  • 1/2 cup sugar
  • 2 cups cold heavy cream or whipping cream
  • 1 teaspoon alcohol-free vanilla bean crush
  • 15 to 20 chocolate sandwich cookies, broken into chunks

Instructions

  1. Whisk together the milk and sugar, stirring until the sugar has dissolved.
  2. Stir in the heavy cream and vanilla.
  3. For best results, chill the mixture in the refrigerator for 1 hour before freezing.
  4. Freeze in an ice cream maker according to the manufacturer's directions.
  5. Stir the cookie chunks into the soft ice cream, and serve immediately.
  6. For firmer ice cream, place soft ice cream in a covered container. Freeze for 2 to 3 hours, until the ice cream is as hard as you like. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15 to 20 minutes or so before serving.
  7. Yield: about 6 to 8 servings.