I know I was just talking about how much I wish it was already fall, but let’s not kid ourselves here:
It’s still summer.
It’s still hot out.
And what better way to cool down than with homemade ice cream?
Now, I’d gladly enjoy ice cream any time of year (because sugar and cream and chocolate and all things great in this world) but there’s something extra special about making a batch of cool, refreshing ice cream when the weather outside feels like a hair dryer on full blast.
It’s like a foodie rebellion.
Take that, summer!
Of course, I feel the same way having about ice cream in the dead of winter. I’m certainly not going to let freezing temperatures dictate what treats I get to eat.
Ice cream in the winter just means I get to turn up the heat.
Or, as The Husband would prefer we do, start a fire. Both of which are perfectly fine with me.
I only bought an ice cream maker attachment for my KitchenAid mixer a few weeks ago, and this is already the second batch of ice cream I’ve made with it.
I decided to go with a “cookies and cream” flavor this time around, and not because it’s my favorite (although is extremely delicious) but because I’ve only recently started to embrace the whole idea of crumbling Oroes over my desserts. Ever since I made those Baileys Cookies and Cream parfaits back in February, it’s like I’ve been on a crash course of all the delicious flavors I’ve been missing out on.
I can’t tell you how many times I turned my nose up at the idea of cookies and cream in the past, but these days it’s starting to get pretty close to the same amount of times I look at anything sweet and wonder:
Can I sprinkle Oreos on top of this?
Maybe just a little?
And I’m starting to realize the answer to those questions is yes. Always yes.
Cookies and Cream Ice Cream
Delicious cookies and cream ice cream made right at home (and with no eggs in the recipe.) Customize it to your tastes with your favorite cookie!
rate this recipe
- 2 cup half and half
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 2 cup heavy whipping cream
- 1 cup Oreos crushed (about 15 cookies) and separated
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- In a medium bowl, whisk together half and half and granulated sugar until sugar has dissolved.
- Pour in vanilla and heavy cream, then whisk until combined.
- Remove ice cream bowl/attachment from freezer and attach/place it per your ice cream maker's instructions (I used my KitchenAid Ice Cream Maker Attachment). Pour in prepared ice cream mixture into the chilled bowl/attachment.
- Churn ice cream for 25-30 minutes or until desired consistency is reached.
- When ice cream is ready and mixer is still churning, pour in 3/4 cup of the crumbled Oreos. Let mix for 1-2 minutes.
- If you'd like soft ice cream, serve cookies and cream ice cream immediately with the remaining 1/4 cup Oreo crumbles sprinkled on top. If you'd like firmer ice cream, transfer the ice cream to your chosen storage container, sprinkle the top with remaining 1/4 cup of Oreo crumbles, and let it freeze for another 2 hours.
Please note that I am not a certified nutritionist; I am merely a quirky girl who loves food. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.