This summer, make all kinds of delicious ice cream flavors with my simple base recipe. First up is cookies and cream ice cream that will make you FLIP! Turn it into a delectable milkshake or eat it as it is.
During the summertime, I LOVE making ice cream. I used to use an old-fashioned ice cream maker like this one. But then, I invested in a KitchenAid ice cream mixer attachment and now I love making ice cream even more.
To make any fantastic ice cream such as my cotton candy ice cream or no churn vanilla ice cream, all you need is a good base recipe. From there, you can literally make any ice cream flavor you want.
I prefer a custard base ice cream but you can also do the no-churn recipe style or the gelato style.
How to Make Cookies and Cream Ice Cream
The base of all my ice cream recipes starts with these ingredients —
- 2 cups heavy cream
- 2 cups half and half
- 6 egg yolks
- ¾ cup granulated sugar
- 1 Tablespoon vanilla extract
Heat the half and half on the stove until hot but not boiling. Remove from the heat and set aside.
Mix the egg yolks and the sugar together and beat until they are pale yellow in color. It will be slightly thicker.
Gradually mix the heated half and half with the egg yolk mixture. Do it a little at a time so you can temper the eggs and not scramble them.
Once you get it all mixed together, add the remaining ingredients — the vanilla, the heavy cream, and the salt. Pour into a container and then cover and put it into the fridge until completely cooled and chilled.
Let's Mix the Ice Cream
Take the sandwich cookies and place them in a ziplock bag. Crush with a pan or a rolling pin until the desired chunks have been formed.
Grab your ice cream maker and pour your ice cream base into the mixer according to the package instructions. I am using the KitchenAid Ice Cream attachment.
Assemble and engage the KitchenAid Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Pour the mixture into the frozen bowl. Continue on STIR for 15 to 20 minutes or until the desired consistency is reached.
Add crushed cookies during the last 3 to 5 minutes of freeze time.
Immediately transfer ice cream into serving dishes, or freeze it in an airtight container.
Love Ice Cream? Check Out These Other Delicious Flavors
Cookies & Cream Ice Cream
Delicious cookies and cream ice cream for the perfect sweet bite.
Ingredients
- 2 cups half-and-half
- 6 egg yolks
- 3/4 cup sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 20 cream filled cookies, crushed
Instructions
In a saucepan over medium heat, heat the half-and-half until very hot but not boiling, stirring often.
Remove from heat; set aside.
Place the egg yolks and sugar in the KitchenAid® Stand Mixer bowl. Attach the bowl and wire whisk to the mixer.
Whisk until well blended and slightly thickened.
Now, gradually add the half-and-half to the egg mixture. We want to temper the eggs and not scramble them so do it a little at a time until it is well incorporated.
Return the half-and-half mixture to the saucepan; cook over medium heat until small bubbles form around the edge and the mixture is warm. Do not boil and be sure to stir constantly so you do not burn the mixture.
Transfer half-and-half mixture into a large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly. I like to do mine for 4 to 6 hours.
Assemble the KitchenAid Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Pour the mixture into the frozen bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency is reached.
Add crushed cookies during the last 3 to 5 minutes of freeze time.
Immediately transfer the ice cream into an airtight container and place it in the freezer.
Nutrition Information:
Yield:
19Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 131mgSodium: 52mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 3g