It should entice the reader and set the tone for the dish. Cookies and cream ice cream is a classic dessert that brings together the creamy sweetness of vanilla ice cream and the crunchy texture of chocolate cookies. Perfect for hot summer days or as a delightful treat any time of year, this homemade version is easy to make and even more satisfying than store-bought.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies
- Optional: additional cookies for serving
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 15 minutes, and the ice cream needs to chill for at least 4 hours or overnight for the best texture.
Nutritional Value
Each serving (1/2 cup) contains approximately:
– Calories: 300
– Total Fat: 20g
– Saturated Fat: 12g
– Carbohydrates: 30g
– Sugars: 24g
– Protein: 3g
This nutritional value is for one person.
Step-by-Step Cooking Process
- In a mixing bowl, combine the heavy cream, whole milk, and granulated sugar.
- Whisk until the sugar is fully dissolved.
- Add the vanilla extract and mix well.
- Chill the mixture in the refrigerator for about 2 hours.
- Once chilled, pour the mixture into an ice cream maker.
- Churn according to the manufacturer’s instructions until it thickens.
- Add the crushed chocolate cookies during the last few minutes of churning.
- Transfer the ice cream to an airtight container.
- Cover and freeze for at least 4 hours or until firm.
- Serve with additional cookie pieces on top if desired.
Alternative Ingredients
You can substitute heavy cream with coconut cream for a dairy-free version. Additionally, consider using gluten-free cookies to make this dessert suitable for those with gluten intolerance. Vanilla bean can also be used instead of extract for a more intense flavor.
Serving and Pairings
Cookies and cream ice cream pairs wonderfully with chocolate sauce, whipped cream, or a sprinkle of crushed cookies on top. It can also be served alongside warm brownies for a delightful dessert combination.
Storage and Reheating
Store any leftover cookies and cream ice cream in an airtight container in the freezer for up to two weeks. To serve, let it sit at room temperature for a few minutes to soften before scooping. This ice cream does not need reheating.
Cooking Mistakes
- Not chilling the base before churning can lead to icy texture.
- Over-churning can make the ice cream overly hard.
- Using low-fat cream can affect the creaminess.
- Forgetting to mix in cookies during the churning process.
- Not allowing enough time to freeze can result in soft ice cream.
Helpful Tips
- Use high-quality cookies for better flavor.
- Experiment with different types of cookies.
- For a richer taste, add a pinch of salt to the base.
- Make sure your ice cream maker is fully frozen before use.
FAQs
Can I make cookies and cream ice cream without an ice cream maker?
Yes, you can mix the ingredients and pour them into a container. Stir every 30 minutes for a few hours to break up ice crystals until it reaches the desired consistency.
How long does cookies and cream ice cream last in the freezer?
It can last up to two weeks in the freezer, but it’s best enjoyed within the first week for optimal freshness.
Can I add other flavors to cookies and cream ice cream?
Absolutely! You can add chocolate chips, caramel swirls, or different cookie varieties for a unique twist.
Is this recipe suitable for vegans?
You can make a vegan version by using coconut milk and dairy-free cookies, which substitutes the cream and milk.
What’s the best way to serve cookies and cream ice cream?
Serve it in bowls or cones, topped with whipped cream and extra cookie crumbs for an indulgent dessert experience.
Conclusion
Cookies and cream ice cream is a delightful treat that combines creamy, rich flavors with satisfying crunch. Perfect for any occasion, this homemade recipe is easy to prepare and promises to please everyone. Enjoy it on its own or as part of a dessert spread!
Cookies And Cream Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies
- Optional: additional cookies for serving
Instructions
- In a mixing bowl, combine the heavy cream, whole milk, and granulated sugar.
- Whisk until the sugar is fully dissolved.
- Add the vanilla extract and mix well.
- Chill the mixture in the refrigerator for about 2 hours.
- Pour the mixture into an ice cream maker.
- Churn according to the manufacturer’s instructions until it thickens.
- Add the crushed chocolate cookies during the last few minutes of churning.
- Transfer the ice cream to an airtight container.
- Cover and freeze for at least 4 hours or until firm.
- Serve with additional cookie pieces on top if desired.
Nutrition
