Two back-to-back dessert posts? You betcha. It’s hard to stay away from The Best Cookies and Cream Ice Cream.
I am on a dessert kick lately, and there’s no stopping me. My husband is a happy man with so much sweets in the house this week. We probably need to hit the gym this weekend.
Gym or no gym, a good, a solid homemade Cookies and Cream Ice Cream is quite necessary in life. The perfect amount of crumbled Oreo cookies being churned into a vanilla-based ice cream. The creamy, velvety texture; the perfectly sweet taste of vanilla and chocolate crumbles; that soft crunch in every. single. bite.
You are staring at some amazing Cookies and Cream Ice Cream. In fact, it is so good I’m calling it the Best Cookies and Cream Ice Cream. Ever. Bold move on my part, but I’m just being honest because it is THAT fantastic.
John gifted me with an ice cream maker early on when we were dating. I have had this baby for the last few years and have tried countless versions of homemade ice cream of many different flavors. I tested, I tasted, I took notes, and did it all over again. And again. And again.
I wasn’t going to give up because finding a solid ice cream recipe is GOLD. And I hit the jackpot a few weeks ago.
How to make Homemade Cookies and Cream Ice Cream
I tried different ways to make the custard, and settled on this. 3 cups heavy cream + 1/3 cup half and half + 3/4 cup 2% milk (+ sugar of course). It’s the real deal guys. And guess what. No eggs. NO EGGS.
I spent many months believing that eggs are absolute necessary in an ice cream recipe. I tried using different number of eggs, separating yolks from whites, not using whites – all the egg variations you can think of. And it all led me to an acceptable, but not amazing, ice cream. I quickly realized that not only is eggs not necessary to the taste, cooking without it makes it so much easier. I don’t think I will ever put an egg into an ice cream mixture ever again.
Start by adding heavy cream, half and half, 2%milk, sugar, and vanilla extract into a large pot. I usually add everything, then turn the heat to medium to get it to a boil while constantly stiring the custard. Once it reaches a boil, I usually take it to low heat and let it cook (also continue stirring) for another 2-3 minutes.
Take it off the heat and let it cool for at least one hour at room temperature. You don’t have to watch it like a hawk, but stir the mixture every now and then. Then take it to the fridge and let it cool for another hour or two. You can let it cool for a longer time, not shorter.
It is important to ensure that the custard is fairly cool prior to adding it to the ice cream maker to be churned. If the mixture is not cool enough, it will warm the ice cream maker, and the ice cream will not thicken/become creamy and will remain liquid-y.
Refer to your ice cream maker’s manufacturer manual to determine how long to churn the ice cream. Although the simple rule is to churn until the ice cream thickens. During the last five minutes of churning, add in the crushed Oreos.
Once done, transfer ice cream to a container and freeze for at least 5 hours.
I proudly present to you, THE BEST Cookies and Cream Ice Cream.
Friends, I kid you not. It is so good. I don’t think I will ever buy store-bought Cookies and Cream Ice Cream again. Unless there is a worldwide confiscation of ice cream makers. Then I wouldn’t have a choice. Because I will still want to consume Cookies and Cream Ice Cream. Duh.
It’s Friday, and sweets are life breathed into humans after a long week. Feed yourself something sweet, and have a wonderful weekend. 🙂
More sweetness overload
We spread sweetness as much as we can on the blog. We take this responsibility really seriously here. Check out some of our other favorite desserts on the blog:
- Lemon Ice Cream
- Molten Chocolate Lava Cake
- Strawberry Banana Nutella Crepes
- Mint Chocolate Cookie Cup with Ice Cream
- Mini Chocolate Chess Pie
- Brownie Sundae (by my blogger friend Tania at Cooking for my Soul!)
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