Homemade Cookies and Cream Ice Cream
Cookies and cream ice cream, with a rich vanilla ice cream base made from cream, eggs and sugar, loaded with crumbled Oreo cookies.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Ice Cream Maker
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups cold heavy whipping cream, divided
- 1 cup whole milk
- ¾ cup + 2 tbsp granulated sugar
- 5 large egg yolks
- 1 ½ tsp vanilla bean paste or vanilla extract
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tbsp vodka optional
- 1 ½ cups crumbled chocolate sandwich cookies
Instructions
- In a saucepan, whisk together 1 cup of the cream with the milk, sugar, egg yolks, vanilla and salt. Cook over medium heat, whisking constantly, just until hot enough that it begins to steam, but is not boiling. Remove from the heat.
- Pour the custard through a mesh strainer to remove any bits of cooked eggs. Cover with plastic, resting right against the surface of the custard, and refrigerate until thoroughly chilled, preferably overnight.
- Use an electric mixer to whip the remaining 1 cup of heavy whipping cream until soft peaks form. Whisk the whipped cream into the chilled custard.
- Churn the ice cream in your ice cream maker according to the manufacturer's instructions. During the last 1-2 minutes of churning, add the vodka.
- When the ice cream is a thick, soft-serve consistency, gently fold in the crumbled cookies.
- Transfer the ice cream to a lidded container, and freeze until firm enough to scoop, about 8-10 hours, or overnight.
Notes
Homemade ice cream is best eaten within 2 weeks.
The vodka is optional, but is a helpful ingredient in homemade ice cream, as it lowers the freezing point to promote a smooth and creamy texture, rather than an icy texture.
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