Homemade Cookies and Cream Ice Cream
A delightful and creamy recipe for homemade Cookies and Cream Ice Cream, perfect for hot summer days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 240 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Heavy cream
- 1 cup Whole milk
- 2/3 cup Organic cane sugar
- 1 tsp Vanilla extract
- 1 pinch Salt
- 15 Oreo cookies (crushed)
Instructions
- Mix the base: In a large mixing bowl, combine the heavy cream, milk, sugar, vanilla extract, and salt. Whisk until the sugar is fully dissolved.
- Churn the ice cream: Pour the mixture into your ice cream maker and follow the manufacturer’s instructions, usually taking about 20-25 minutes.
- Fold in the Oreo cookies: Gently fold in the crushed cookies until evenly distributed.
- Freeze it up: Transfer to a freezer-safe container, smooth the top, and freeze for at least 4 hours.
- Scoop and serve: Let sit at room temperature for 5-10 minutes before scooping.
Notes
For a richer flavor, chill the mixture in the fridge for about 30 minutes before churning. Consider toppings like extra crushed Oreos or chocolate sauce when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: ice cream, cookies and cream, dessert, homemade ice cream