Greetings, fellow dessert enthusiasts! Today, I am excited to share with you my recipe for cookies and cream ice cream. This classic flavor is always a crowd-pleaser and is perfect for any occasion, whether it’s a hot summer day or a cozy winter night in. So, let’s get started!
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 10-12 chocolate sandwich cookies, crushed
- In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes.
- During the last few minutes of churning, add in the crushed chocolate sandwich cookies and mix until evenly distributed.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2-3 hours, or until firm.
- Serve and enjoy!
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- Q: Can I use low-fat milk instead of whole milk?
- A: Yes, you can use low-fat milk, but keep in mind that the ice cream may not be as creamy and rich.
- Q: How long does the ice cream need to freeze?
- A: It’s best to freeze the ice cream for at least 2-3 hours, or until it’s firm.
- Q: Can I use a different type of cookie?
- A: Absolutely! You can use any type of cookie you like, such as Oreo or chocolate chip.
- Q: Can I make this recipe without an ice cream maker?
- A: Yes, you can make this recipe without an ice cream maker, but it will require more effort and time. You can find instructions online for making ice cream without a machine.
- Q: How long will the ice cream last in the freezer?
- A: The ice cream will last for up to 1-2 weeks in the freezer if stored in an airtight container.
- Q: Can I add other mix-ins to the ice cream?
- A: Yes, you can add any mix-ins you like, such as nuts or candy pieces.
- Q: Can I double the recipe?
- A: Yes, you can double the recipe to make more ice cream.
- Q: Can I use a different type of sugar?
- A: Yes, you can use any type of sugar you like, such as brown sugar or honey.
- Q: Can I use almond milk instead of whole milk?
- A: Yes, you can use almond milk, but keep in mind that the ice cream may have a slightly different flavor and texture.
If you want to make this recipe even more delicious, here are a few tips to keep in mind:
1. Use high-quality ingredients: Since this recipe has only a few ingredients, it’s important to use the best quality you can find. Look for heavy cream that is at least 35% fat content for the creamiest results.
2. Crush the cookies finely: For the best texture, crush the cookies into small pieces, but not too fine that they turn into dust. You want to have some crunch in your ice cream.
3. Let the ice cream sit at room temperature before serving: Since homemade ice cream tends to be harder than store-bought ice cream, it’s best to let it sit at room temperature for a few minutes before serving to make it easier to scoop.
With these tips in mind, you’re ready to make the best cookies and cream ice cream ever. Have fun and enjoy!