Cookies and Cream Ice Cream
So I finally got an ice cream maker. I’ve only been debating over this for easily the last year. Indecisive much? Everyone I know that has one loves it so I knew it’d be a safe bet. Sadly it sat in the basement after purchasing for a week at least before I even washed it and took the manual/recipe book out. Part of the problem was lack of ingredients. I needed to do some research and then make a decision. What would be my first indulgence with this handy machine? So it sat. Waiting patiently for me. That’s the great thing about an inanimate object – it can’t get hurt feelings if it sits in the corner not being loved and collecting dust.
I ended up settling on the idea to make a batch of cookies n cream. I had a package of regular oreos sitting, waiting to be used for another recipe that to this day still hasn’t been made. I need to put some more thought into that one first. I hate recipe failures… must plan it out! They were calling to me… the oreos. Not to eat them. No. To use them in a delicious way. I only truly like the double stuffed. The more yummy white filling the better! I don’t care if they’re technically bad for you. It’s not like I sit and eat an entire package in one sitting, nor would I want to.
Apparently there are a few ways you can make homemade ice cream. One way is more time consuming and requires making a custard base. The other is quick, no heating or cooking required in any way. I like quick and easy, especially to start out. This was a test. Would the basic version truly be tasty? Well of course it was or I wouldn’t be here sharing it with you. Though one of these days I promise I will tell you a story about all of my recipe failures – give you some warnings and friendly kitchen advice. Today is not that day though. This was a winner and if you have an ice cream maker, you’ll want to make this. If you don’t have an ice cream maker… what are you waiting for? The queen of indecision is telling you to go get one!
Cookies and Cream Ice Cream
- 1 C whole milk
- 3/4 C granulated sugar
- pinch salt
- 2 C heavy cream
- 1 Tbsp vanilla extract, optional
- Original oreo cookies, chopped
- In a medium bowl, combine milk, sugar and salt. Whisk or beat for several minutes until the sugar has dissolved completely. Add cream and the optional vanilla. Give a quick stir to blend. Cover and chill for at least 2 hours, longer is even better.
- Just prior to making your ice cream, chop up 15-20 cookies in an irregular manner. Transfer to a bowl. You really want to eyeball how much cookie you feel you're going to need. If that doesn't look like enough, chop up some more. You can never have enough cookie in this ice cream!
- Grab your frozen ice cream bowl, prep the machine as you normally would. Follow manufacturer's directions for best results. After pouring my liquid mixture into the machine I let it spin for around 20 minutes, then added the cookies in batches.
- Transfer creamy mixture to a clean container suitable for freezing. Cover and freeze until firm, roughly overnight.
It’s giveaway time! I mentioned back in April that I had a few goodie bags from Bake it Pretty to give away over the course of spring and summer months. I have absolutely no idea what is in them besides some fun and cute baking and decorating supplies.
Only one guess per person. US residents only. All comments/guesses must include a valid email address.
All you need to do is leave a comment below telling me what your favorite ice cream flavor is! That’s it. A random winner will be chosen Tues 6/28. Good luck! :)