Cookies and Cream Ice Cream
Indulge in the creamy, dreamy delight of homemade Cookies and Cream Ice Cream, a treat that’s as easy to make as it is irresistible. With just 15 minutes of prep, this recipe combines velvety vanilla ice cream with crunchy chocolate cookie pieces for a perfect balance of textures.
Ingredients
- 14 oz sweetened condensed milk
- ¾ teaspoon vanilla extract
- ⅛ teaspoon fine salt
- 2 ¼ cups cold heavy cream
- 18 Oreo cookies broken into pieces (divided)
Instructions
- In a medium-sized mixing bowl, whisk together condensed milk, vanilla extract, and salt until thoroughly combined.
- Into a separate, large mixing bowl, pour the heavy cream. Use an electric mixer to beat on low speed, gradually increasing the speed to high. Continue beating on high-speed until stiff peaks form. The mixture will be thick and fluffy, similar in consistency to cool whip.
- Add the condensed milk mixture into the whipped cream and use a spatula to gently fold together until mostly combined.
- Add 15 broken/crumbled Oreo cookies into the mixture and fold into the mixture until completely combined.
- Pour ice cream mixture into a 9×5” bread pan (I like to line my bread pan with a parchment paper sling, but this is not required). Gently press 3 broken Oreo cookies into the top of the ice cream.
- Cover bread pan tightly with plastic wrap, pressing it gently into the surface of the ice cream.
- Transfer ice cream to the freezer and freeze for at least 4-6 hours, preferably overnight, before scooping and serving.
Nutrition
Calories: 513kcalCarbohydrates: 48gProtein: 7gFat: 34gSaturated Fat: 20gCholesterol: 93mgSodium: 222mgPotassium: 311mgFiber: 1gSugar: 40gVitamin A: 1117IUVitamin C: 2mgCalcium: 191mgIron: 3mg
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