About Cookies and Cream Ice Cream
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 an old friend of mine 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.
Recipe Details
Cookies and Cream Ice Cream
Ingredients
Instructions
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In a medium
mixing bowl ,whisk together half and half and granulated sugar until sugar has dissolved. -
Pour in vanilla and heavy cream, then whisk until combined.
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Remove ice cream bowl/attachment from freezer and attach/place it per your ice cream maker's instructions. Pour in prepared ice cream mixture into the chilled bowl/attachment.
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Churn ice cream for 25-30 minutes or until desired consistency is reached.
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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.
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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.
Chrisy, what a great way to celebrate National Ice Cream Month! I love making my own ice cream at home, and this one is definitely on my list to make. Thanks for the recipe!
This looks delicious! I bet the hardest part is not to just eat the Oreos instead of putting them in the ice cream!
usually I am right there with you wishing for fall, but not this year – we are having a great summer. and I will gladly take the heat if it means I can have more ice cream!!
Peak of summer here as well.. and your ice cream here just perfect and festive the summer!
Oh yes baby to talk my language. This looks so creamy and heavenly good =)
Girl, you are talking my language with this one. This has my name all over it. I wish I had a bowl in front of me right now.
Yup, with the heat cranked up as it is, this is a perfect treat! And this particular flavor combo is my absolute favorite. Yum!
what is half and half cream? Can I use regular full fat cream instead?
Best ice cream ever! Thank You! And so easy! We have made it twice in one week with golden oreos!
I tried this recipe and it was a total flop had my bowl in freeze for two days followed the recipe exactly except I used 1/2 tbsp almond instead of vanilla ( should of used 1/4 instead was a little strong on almond) churned it for 30 min and it was still liquid did not harden at all so I churned it for another 30 min no luck, put the tub back in freezer and mixture in fridge over night the next day at noon tried again for 30 min with no luck am I missing something here and oh I just bought the ingredients just before I made it.
This is my first time trying to make homemade ice cream, my machine is a Sweat Alice ice cream maker.
This recipe doesn’t specify that the mixture needs to be completely cooled before putting into you ice cream maker. That is why it didn’t freeze for you.
Give it another try. Let it cool completely for a few hours in the refrigerator before you put it into your chilled ice cream maker.
I just made this recipe and it was a total success! I used the old fashioned ice cream maker with the rock salt . Can’t wait to make some more. Thank you very much for sharing!
Can I use whole milk instead of half and half
This ice cream was absolutely delicious. We doubled the recipe to fit our Hamilton Beach 4 Quart Ice Cream Maker and it was perfect. It tasted better than store bought and we have a lot left over for later!
I do believe that it needs to be made clear in the instructions that you whisk the sugar and half and half on the stove until sugar is dissolved and then also add that you need to let the mixture cool before putting it in the maker. A lot of people are doing the recipe for the first time and don’t know that the cooking step is normal.
You can heat the milk and surgar first if you’d like, but it’s not required for this recipe. The suger should dissolve in cold milk, and the ice cream maker will keep the sugar mixed in as it churns.