Irresistible Cookies and Cream Ice Cream Recipe to Try

There’s something utterly magical about cookies and cream ice cream. Imagine a velvety, creamy texture that dances on your tongue, mingling with the delightful crunch of chocolate cookie bits. It’s like a party in your mouth where everyone is invited, and trust me, you won’t want to leave! The aroma wafts through the air, teasing your taste buds as you scoop it into a bowl. This is not just any ice cream; it’s an experience that transports you back to carefree summer days.

As a child, I remember family gatherings where we’d all gather around the ice cream maker, eagerly waiting for the magic to happen. The anticipation would build until finally, we’d dive into that creamy goodness together. Now, even as an adult, I can’t resist the charm of cookies and cream ice cream. Whether it’s served at birthday parties or cozy movie nights at home, this dessert stands tall as a classic treat that never goes out of style.

I vividly recall my friend Julia’s eyes lighting up when she tasted this homemade cookies and cream ice cream for the first time during our last summer barbecue.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Heavy Cream: Full-fat heavy cream creates that dreamy texture everyone loves; don’t skimp on quality here.

• Sweetened Condensed Milk: This adds sweetness and richness without needing extra sugar; it’s like magic in a can!

• Cookies: Use classic chocolate sandwich cookies for that authentic cookies and cream flavor; crush them into delightful chunks.

• Vanilla Extract: A splash of pure vanilla extract enhances the overall flavor; it makes everything just taste better.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ice Cream Maker: Start by ensuring your ice cream maker’s bowl has been frozen according to manufacturer instructions; this usually requires 24 hours in advance for optimal results.

Mix the Base: In a large bowl, whisk together heavy cream and sweetened condensed milk until they are well combined. You’ll notice a luscious swirl forming already!

Add Flavorings: Stir in vanilla extract to enhance the flavor profile. You’ll be amazed at how aromatic this mixture becomes—just heavenly.

Crush Your Cookies: Take those chocolate sandwich cookies and crush them into chunky pieces. You want some big bites for texture so don’t overdo it!

Combine Everything: Gently fold your crushed cookies into the creamy mixture using a spatula. Be careful not to overmix; you want those cookie bits still intact.

Freeze Time!: Pour the combined mixture into your prepped ice cream maker and churn according to manufacturer instructions—this usually takes about 20-30 minutes until thickened.

Final Freeze: Transfer the churned ice cream into an airtight container and freeze it for at least 4 hours before serving. Patience pays off here!

Now all you have left is to scoop yourself a generous portion of this deliciously creamy cookies and cream ice cream and enjoy every blissful bite!

Perfecting the Cooking Process

Start by chilling your mixing bowl and beaters before whipping the cream; this helps achieve more volume. Combine ingredients in stages for even blending, ensuring you don’t overmix to keep that delightful texture.

Add Your Touch

Experiment with different cookies like Oreos or chocolate sandwich cookies to find your favorite combination. You can also add a splash of vanilla extract or a sprinkle of sea salt for extra flavor depth.

Storing & Reheating

Store your cookies and cream ice cream in an airtight container in the freezer. Let it sit for about 5-10 minutes at room temperature before serving to soften slightly for easier scooping.

The first time I made cookies and cream ice cream, my friends devoured it so fast, I barely got a scoop! The joy on their faces made the effort worthwhile, and now it’s their go-to request.

FAQ

What is the best way to crush cookies for ice cream?

Use a rolling pin or food processor for uniform pieces; this helps distribute flavor evenly.

Can I use low-fat milk instead of whole milk?

While possible, low-fat milk may result in less creamy and rich ice cream.

How long can I store cookies and cream ice cream?

Homemade ice cream is best enjoyed within two weeks but can last up to one month in the freezer.