Cookies N Cream Ice Cream Recipes

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EASY COOKIES 'N' CREAM ICE CREAM



Easy Cookies 'n' Cream Ice Cream image

Get the recipe for Easy Cookies 'n' Cream Ice Cream.

Provided by Kristin Appenbrink

Number Of Ingredients 5

2 cups heavy cream
1 cup whole milk
0.67 cup sugar
1 teaspoon vanilla extract
20 chocolate sandwich cookies

Steps:

  • Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
  • Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
  • Place the chocolate sandwich cookies into a gallon size plastic bag. Using a rolling pin or a rubber mallet, break up the cookies being sure to leave some larger pieces. Store the cookies in the freezer.
  • Freeze in an ice cream maker according to the manufacturer's instructions. When the ice cream is nearly finished freezing, pour the frozen cookie pieces into the machine, and allow to mix thoroughly. (You will still have to stir it up a bit after the machine is done.)
  • Store in an air tight container and freeze for an additional 2 hours.

COOKIES AND CREAM ICE CREAM



Cookies and Cream Ice Cream image

If your ice cream maker is large enough, you can easily double the recipe to make 6 cups.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Yield Makes about 3 cups

Number Of Ingredients 6

1 1/3 cups skim milk
1 1/3 cups heavy cream
1/4 teaspoon coarse salt
2/3 cup sugar, divided
4 large egg yolks
1 3/4 cups chocolate sandwich cookie pieces (13 cookies), plus more for sprinkling

Steps:

  • Combine the milk and cream in a medium saucepan. Add salt and 1/3 cup of sugar. Bring to a simmer. Prepare an ice water bath.
  • Whisk together egg yolks and remaining 1/3 cup sugar. Gradually whisk in half the milk mixture. Pour back into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 7 minutes. Pour custard through a fine sieve into a bowl set into prepared ice water bath. Let chill, stirring occasionally. Mixture can be made ahead up to this point and refrigerated for up to 2 days.
  • Freeze in an ice cream maker until ice cream holds its shape when machine is turned off, add cookies and churn to combine about 1 minute. Transfer to a loaf pan, sprinkle with crushed cookies. Eat, soft from the machine, or freeze for up to 2 weeks. Soften at room temperature for 10 minutes before serving.

COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY



Cookies 'n' Cream Ice Cream Recipe by Tasty image

Here's what you need: heavy cream, condensed milk, chocolate sandwich cookies

Provided by Nathan Ng

Categories     Desserts

Yield 8 servings

Number Of Ingredients 3

2 cups heavy cream
14 oz condensed milk, 1 can
12 chocolate sandwich cookies, crumbled, additional cookies for topping if desired

Steps:

  • In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
  • Add the cookies and gently fold to combine.
  • Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 31 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 30 grams

HOMEMADE COOKIES-AND-CREAM ICE CREAM



Homemade Cookies-and-Cream Ice Cream image

You always complain cookies-and-cream ice cream never has enough cookie pieces. Now, you can make it with all the pieces you want.

Provided by Southern Living Editors

Time 2h40m

Yield Serves 8 (serving size: about 3/4 cup)

Number Of Ingredients 5

1 cup cold whole milk
3/4 cup granulated sugar
2 cups cold heavy cream
1 teaspoon vanilla extract
18 cream-filled chocolate sandwich cookies (such as Oreos), divided

Steps:

  • Whisk together milk and sugar in a bowl until sugar is dissolved. Add heavy cream and vanilla; stir to combine. Transfer mixture to bowl of an electric ice cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.)
  • Place 10 of the cookies in a ziplock plastic bag, and seal bag. Crush cookies using a rolling pin or meat mallet to a very fine, almost sandy, consistency. With ice cream machine running, add crushed cookies to thickened ice cream; continue freezing until fully incorporated, about 4 additional minutes. Remove bowl from ice cream maker; transfer ice cream to a 9- x 5-inch loaf pan.
  • Roughly chop remaining 8 cookies; sprinkle over ice cream in loaf pan, and fold gently to incorporate. Cover with plastic wrap; freeze in freezer 2 hours. Scoop with an ice cream scoop, and serve.

HOMEMADE COOKIES-AND-CREAM ICE CREAM



Homemade Cookies-and-Cream Ice Cream image

Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.

Provided by Food Network Kitchen

Categories     dessert

Time 7h45m

Yield 1 generous quart

Number Of Ingredients 7

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks
4 ounces chocolate wafer cookies, such as Famous Chocolate Wafers (about 20)

Steps:

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
  • Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.

3-INGREDIENT COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY



3-Ingredient Cookies 'n' Cream Ice Cream Recipe by Tasty image

Here's what you need: heavy cream, condensed milk, chocolate sandwich cookies

Provided by Merle O'Neal

Categories     Desserts

Yield 10 servings

Number Of Ingredients 3

2 cups heavy cream
1 can condensed milk
40 chocolate sandwich cookies

Steps:

  • Separate cookies and cream filling into two different bowls.
  • Pour the cookies into a plastic bag and smash with a rolling pin until they are crumbs.
  • Combine crumbs and condensed milk in a bowl, mix together and set aside.
  • In a large bowl, whip your heavy cream with a hand mixer until stiff peaks form.
  • Fold the cookie mix into the whipped cream and transfer to a deep baking dish. Top with additional cookie crumbs and cream.
  • Freeze for 4 hours.
  • Enjoy!

Nutrition Facts : Calories 352 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 0 grams, Protein 5 grams, Sugar 27 grams

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