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Cookie Crunch Ice Cream

Cookie Crunch Ice Cream


  • 2 cups heavy cream
  • 1 cup milk whole works best
  • 3/4 cup sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 2 cups chopped Skeeter Nut Freeā„¢ Snacks cookies


  • Pour 1 cup of cream, your sugar and salt into a heavy sauce pan. Warm the mixture over medium heat, just until the sugar dissolves, do not allow it to reach a boil. Remove from the heat and add the remaining cream, milk and vanilla. Stir to combine and allow to chill in the refrigerator for at least two hours.
  • When ready to churn, stir the mixture and pour into ice cream maker. Follow instructions from ice cream maker manufacturer to churn ice cream. Once ice cream is complete, transfer to a freezer safe container and fold in cookies. Ice cream can be eaten soft serve style at this point, or frozen for 12+ hours for a firmer, traditional ice cream consistency.