Strawberry Cookies and Cream Ice Cream
Creamy homemade strawberry ice cream with sweet strawberry chunks and vanilla cookie pieces throughout! A fun frozen treat for summer or any time!
Prep Time15 mins
Total Time1 d
Servings: 6 plus
- 16 oz strawberries fresh or thawed
- 3/4 C plus 2Tb granulated sugar divided
- 1 Tb lemon juice
- 2 C heavy cream
- 1 C whole milk
- Pinch salt
- 1/2 tsp vanilla extract
- 4 egg yolks
- 1 1/4 C vanilla cookie pieces
Hull and remove stems from strawberries. Add half of the strawberries to a small food processor or blender. Process until smooth. Set aside. Chop the remaining strawberries into small chunks. Toss with 2 tablespoons granulated sugar and lemon juice. Cover and chill overnight.
Add 1 cup heavy cream and vanilla to a medium bowl, with a mesh strainer set on top.
Add remaining heavy cream, whole milk, salt and remaining 3/4 cup granulated sugar to a medium saucepan, set over medium heat. Stir to dissolve sugar. Continue to stir and cook until mixture begins to steam.
Whisk together yolks in a small bowl. Slowly drizzle 1 cup steaming mixture into yolks, while whisking continuously. Transfer mixture back into saucepan. Continue to cook over medium heat, stirring frequently, until mixture coats the back of a wooden spoon or rubber spatula. Pour through mesh strainer into reserved heavy cream. Cool to room temperature over an ice bath. Stir in puréed strawberries. Cover and chill overnight.
Remove strawberry chunks from the refrigerator. Lightly mash. Add excess strawberry liquid to chilled custard base. Transfer chilled custard base to an ice cream maker. Churn according to manufacturer's directions.
Meanwhile prepare 1 1/4 cup cookie pieces. If using sandwich cookies, remove and discard filling.
During last 10 minutes of churning, begin adding strawberry chunks and cookie pieces. Optionally, cookie pieces may be stirred in by hand after the churning process is complete.
Transfer ice cream to a freezer safe container. Freeze for 4-6 hours or overnight.
Recipe serves roughly 6-8, yields 1 1/2 quarts.
An original recipe from Baked by Rachel