Homemade Cookies and Cream Ice Cream

I made homemade Cookies and Cream Ice Cream the other day, and if you have been following my blog posts, you know I love to make ice cream. A scoop of delicious homemade cookies and cream ice cream, bursting with bits of chocolate and crunchy cookies, is the perfect way to satisfy your cravings on a hot summer day. However, store-bought ice cream can be expensive, and you can’t pronounce the ingredients or know what they are. An example is sugar: sugar is always listed, and “extra sugars” which are not defined and may include xylitol. Making your ice cream at home is simple and inexpensive and gives you complete control over the ingredients you use. It might seem daunting initially, but you can become a pro at churning out ice cream with patience and the right tools.

I found this Cookies and Cream ice cream recipe in the cookbook, “My Stand Mixer Ice Cream Maker Attachment Cookbook,” by Lily Charles.

My Stand Mixer Ice Cream Maker Attachment Cookbook: 100 Deliciously …. https://www.barnesandnoble.com/w/my-stand-mixer-ice-cream-maker-attachment-cookbook-lily-charles/1127779070

Cookies and Cream Ice Cream

To start, you’ll need to decide which cookies and mix-ins you want to add to the ice cream. Some popular options include double-stuffed Oreos, chocolate chips, brownie pieces, or even graham cracker crumbs. Make sure to chop these items into small pieces before adding them to the cookie mixture. I chose Oreo cookies.

Ingredients:

2 cups of cooled cookies (Oreos) crumbled into bite-size pieces.
1 1/2 cups of white sugar
1 1/2 cups of half n half or whole milk
2 3/4 cups heavy whipping cream
2 teaspoons of pure vanilla extract

Instructions:

I have a Kitchenaid ice cream maker attachment, and this recipe was written specifically for that device.

Make sure your freezer is at or below 0°F. Place the ice cream bowl attachment into the freezer for at least 15 hours.
Check that the ice cream bowl is completely frozen by giving it a shake before use if you hear no movement. The bowl’s cooling liquid is adequately frozen.
Using your stand mixer and a mixing bowl, stir the milk with the sugar until the sugar is fully dissolved.
Stir in the vanilla extract and the heavy cream, stirring thoroughly until all ingredients are evenly combined. Chill in the refrigerator for one to two hours.
Take the ice cream freezer bowl out of the freezer and set it in the middle of your stand mixer base.
Slide the assembly drive into the bottom of the mixer head. Fit the Dasher into the bowl and connect it to the assembly drive.
When your stand mixer is prepared, switch it to level 1 or stir mode. The Dasher will begin to turn in the bowl. Pour the refrigerated mixture immediately from the mixing bowl into the freezer bowl. Note: I prefer to pour the ice cream mixture into the bowl before it begins mixing.
After approximately 20 minutes, add the crumbled cookie chunks into the ice cream bowl to let it mix thoroughly.
After approximately 25 to 30 minutes, the mixture will have frozen into a thick, creamy, soft-serve consistency, with the crumbled cookies evenly distributed throughout. Serve directly from the ice cream bowl into serving bowls or cones, and enjoy.
For a more hard frozen consistency, transfer the mixture from the freezer bowl into an airtight container and keep it in the freezer for at least 2-6 hours.

With just a few simple steps, homemade ice cream can be made much easier than you think. There’s nothing better than a delicious bowl of cookies and cream ice cream, and now you can enjoy it without ever having to leave your home. Experiment with different flavors and mix-ins, making ice cream churning fun for the whole family. Don’t be intimidated by the process – with practice and patience, soon, you too can be an ice cream expert.

Thank you for reading this blog post, and if you have any questions or comments, please leave them in the Comments section below.

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