Description
Indulge in the classic delight of homemade cookies and cream ice cream, featuring a rich vanilla base and generous chunks of Oreo cookies.
Ingredients
2 cups whole milk
2 cups heavy cream
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
15-20 Oreo cookies, coarsely crushed
Instructions
Step 1: In a large mixing bowl, whisk together the whole milk, granulated sugar, and a pinch of salt until the sugar is fully dissolved.
Step 2: Stir in the heavy cream and vanilla extract. Mix until fully combined.
Step 3: Cover the bowl and place the mixture in the refrigerator for at least 2 hours to chill thoroughly. This step is crucial for optimal churning.
Step 4: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, usually for 20-25 minutes, until it reaches a soft-serve consistency.
Step 5: During the last 5 minutes of churning, gradually add the coarsely crushed Oreo cookies into the ice cream maker to ensure they are well incorporated.
Step 6: Transfer the churned ice cream to a freezer-safe container. Press plastic wrap directly onto the surface, then cover with a lid. Freeze for 4-6 hours, or until firm, before serving.
Notes
For an extra indulgent treat, drizzle with chocolate fudge sauce or sprinkle with extra crushed Oreos when serving. Store in an airtight container in the freezer for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
