Description
A rich and creamy homemade ice cream loaded with chunks of chocolate sandwich cookies, perfect for cookies and cream lovers.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/8 tsp salt
- 20 chocolate sandwich cookies (like Oreos), coarsely crushed
Instructions
- In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is completely dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
- During the last 5 minutes of churning, add the crushed cookies gradually into the ice cream.
- Once the ice cream is thickened, transfer it to an airtight container.
- Freeze for at least 4 hours or until firm before serving.
Notes
- For a stronger cookie flavor, allow the cookies to sit in the mixture for 5 minutes before churning.
- You can substitute half-and-half for whole milk for a lighter version.
- Use gluten-free cookies for a gluten-free version.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
