Our cookies and cream ice cream doesn’t hold back when it comes to the amount of Oreo cookies inside, creating a smooth vanilla ice cream and crispy Oreo texture that tastes heavenly.
Ingredients
1-1/2 cups whole milk
3/4 cup sugar
2 cups heavy whipping cream
3 teaspoons vanilla extract
10 Oreo cookies, coarsely crushed
Instructions
1Make the base
2In a large bowl, whisk together the whole milk and sugar until the sugar is dissolved. Whisk in the heavy cream and vanilla extract until combined. Editor’s Tip: Keep your storage container in the freezer while you make this recipe. That way the ice cream stays cold and doesn’t melt as soon as it hits a room-temperature container.
3Churn the ice cream
4Fill the cylinder of the ice cream maker no more than two-thirds full. Keep the leftover ice cream base in the fridge to churn later, once the cylinder is cleaned and refrozen. Freeze the ice cream according to the manufacturer’s directions, tumbling in the crushed Oreos during the last minute of processing.
5Transfer the ice cream to freezer-safe containers, allowing headspace for expansion. Freeze the ice cream until it’s firm, two to four hours.
