Cookies and Cream Ice Cream

5 from 1 vote

This delicious homemade vanilla ice cream is filled with crushed Oreos. If you love dunking Oreos in a glass of milk, you will love this creamy confection.

Prep Time45

Cook Time10

Chill/Freeze5

Total Time5 55

Course: Dessert

Cuisine: American

Servings:

Calories: 306kcal

Author: Abbey McDermott

Equipment

ice cream maker (1 ½ quart capacity)

Ingredients

2 cups half-and-half
2 cups heavy cream divided
¾ cup granulated sugar
2 large egg yolks
¼ teaspoon Kosher salt
2 teaspoons vanilla extract
12-14 Oreos or more if you wish

Instructions

In a medium saucepan placed over medium heat, add the half-and-half and 1 ½ 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 ½ 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 chilled, 1-2 hours.
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 (Note 1) and stir in the crushed cookies. Freeze until firm, approx 3-4 hours.

Notes

I like to chill a glass (or metal) container in the freezer while preparing/churning the ice cream. The cold container will help jump-start the freezing process.
Yields 1 ½ quarts.

Nutrition