Easy Homemade Cookies And Cream Ice Cream
Recipe adapted from Cuisinart
Ingredients
- 1-1/2 cups whole milk
- 1-1/8 cups granulated sugar
- 3 cups heavy cream
- 1-1/2 tablespoons pure vanilla extract
- 1 vanilla bean
- 16 Oreo sandwich cookies (crushed)
Instructions
- In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved, approximately 1-2 minutes.
- Stir in the heavy cream and vanilla.
- Slice open your vanilla bean, scrape out seeds and add to the mixture.
- Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
- Mix in your crushed Oreo cookies.
- If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.