Even though cooler temperatures are setting in, I still make ice cream about once a week. My family and I love the creamy treat all year round.
Today I’m sharing one of my all-time favorites – Cookies and Cream. I remember eating chocolate sandwich cookies as a kid – the methodical process of twisting apart the cookie, eating the filling, and then dipping the cookie in a glass of milk. Delicious! And I could never eat just one! Especially the double-stuffed variety, a weakness for sure!
This recipe is the frozen version of those cookies-and-milk snacks. Loaded with double-stuffed cookies, this treat is rich, creamy and will not disappoint.
The base for this recipe is the same as I always use for ice cream: heavy cream, half-and-half, sugar, egg yolks, and vanilla. This vanilla ice cream is delicious by itself, but the addition of the sandwich cookies make it impossible to stop at just one scoop!
Share this treat with your family today! For other ice cream flavors, try these:
A deliciously sweet treat loaded with chocolate double-stuffed sandwich cookies.
- 2 cups half-and-half
- 2 cups heavy cream, divided
- 3/4 cup sugar
- 2 egg yolks
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 12 -14 double-stuffed sandwich cookies
In a medium saucepan placed over medium heat, add the half-and-half and 1 1/2 cups of the heavy cream. Add sugar and salt and whisk until dissolved.
While the cream mixture heats, add 2 egg yolks to the remaining 1/2 cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
Strain the mixture into a heat-proof bowl. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled.
Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. While the ice cream churns, put the cookies in a zipper top bag and, using a rolling pin, crush the cookies into small-medium pieces.
Transfer the churned ice cream to a freezer-safe container and stir in the crushed cookies. Freeze until firm, approx 3-4 hours.
The total time noted above does not include the chill or freeze time.