Cookies And Cream Ice Cream
Creamy cookies and cream ice cream blending rich vanilla, sweet whipped cream, and crunchy chocolate cookies for a delightful treat perfect for any dessert lover.
Ingredients
Instructions
- Combine sugar, flour, and salt in a saucepan.
- Gradually stir in milk.
- Cook over medium heat approximately 15 minutes, stirring constantly.
- Gradually add beaten eggs.
- Cook 1 minute; remove from heat.
- Refrigerate about 1 hour.
- Combine whipping cream and vanilla, stirring with a wire whisk.
- Add crumbled cookies to mixture and freeze in a 6-quart ice cream freezer as directed.
Tips & Substitutions
For a creamier texture, ensure the mixture is completely chilled before freezing. You can substitute some sugar with a sugar alternative like erythritol for a lower-calorie option. If you prefer a richer flavor, consider adding a tablespoon of cocoa powder alongside the cookies. Experiment with different types of chocolate cookies to enhance the flavor profile.
Serving Suggestions
Serve this cookies and cream ice cream in bowls or cones, topped with extra crumbled cookies for added texture. It pairs beautifully with a slice of Peppermint Stick Pie for a festive dessert or as a standalone treat on a hot day. Consider drizzling with chocolate sauce or adding a sprinkle of sea salt for an elegant finish.
Storage & Reheating
Store leftover ice cream in an airtight container to prevent ice crystals from forming. It can last for up to two weeks in the freezer. To enjoy it again, let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cookies And Cream Ice Cream contains roughly 1700 calories, with 32g protein, 224g carbohydrates, and 72g fat. It is an excellent source of vitamin A (90% of the Daily Value), iron (72% of the Daily Value), and protein (63% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 1071mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought cookies instead of homemade?
Absolutely! Using store-bought chocolate cookies can save time and still yield delicious results. Just make sure to choose a variety that you enjoy eating on its own, as the flavor will come through in the ice cream.
What can I do if my ice cream doesn't freeze properly?
If your ice cream isn't freezing, it may be due to the mixture being too warm when added to the freezer. Make sure to chill the mixture thoroughly before freezing. If it's still too soft, try placing it in the freezer for an additional hour or two.
Can I make this recipe without eggs?
Yes, you can make an eggless version by omitting the eggs and using a thickener like cornstarch instead. Combine 2 tablespoons of cornstarch with a bit of cold milk before adding it to the saucepan, which will help achieve a creamy texture without eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).