Homemade Cookies and Cream Ice Cream
Best homemade cookies and cream ice cream that's chock full of Oreo cookies. Use an ice cream maker for perfectly creamy, scoop-shop results.
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Servings: 12
Calories: 302kcal
Ingredients
- 1 1/2 cups whole milk
- 1 1/8 cups cane sugar
- 3 cups heavy cream
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon sea salt
- 12-15 whole Oreo cookies crumbled and frozen*
Instructions
- Before you start to mix this up, be sure you pre-freeze the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
- In a large mixing bowl, combine the whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
- Whisk in the heavy cream, vanilla extract, and sea salt.
- Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
- Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
- About 5 minutes before the freezing is completed (the ice cream should have a soft, creamy texture at this point), add the crumbled Oreo cookies through the top of the ice cream maker, and let the cookie crumbles mix in completely.
- Once the cookies are all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
Notes
*I recommend freezing the crumbled Oreo cookies ahead of time, so they don’t warm and melt the ice cream when you add them. You can also use gluten-free Oreo cookies.
This recipe makes 2 quarts of ice cream.
Nutrition
Calories: 302kcal | Carbohydrates: 23g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 71mg | Sodium: 226mg | Potassium: 107mg | Fiber: 0.03g | Sugar: 23g | Vitamin A: 924IU | Vitamin C: 0.4mg | Calcium: 77mg | Iron: 0.2mg
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