Cookies and Cream Ice Cream
This easy Cookies and Cream Ice Cream recipe is rich and creamy texture with plenty of Oreo cookie chunks mixed in. It's a classic ice cream flavor for a reason!
Servings: 12 servings
Calories: 319kcal
Ingredients
- 1¼ cups half-and-half
- 1 cup granulated sugar
- 5 large egg yolks
- 2 cups heavy cream can substitute heavy whipping cream
- 1 tsp vanilla extract
- 1 cup coarsely chopped Oreo cookies
Instructions
- Place half-and-half in a medium saucepan. Heat over medium-low, stirring occasionally, until half-and-half just begins to simmer.
- Using a small bowl, whisk together the sugar and egg yolks until well blended.
- Gradually pour the heated half-and-half into the egg yolk mixture; whisking vigorously the entire time.
- Transfer this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until custard thickens noticeably and coats a wooden spoon. (~4-6 minutes).
- Once the custard mixture has thickened, remove from heat and add the heavy cream and vanilla extract; stir until well combined.
- Pour mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate at least 1 hour, or overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- Let churn for ~20 minutes and then add crushed cookies. Continue churning for another 10-15 minutes, or until ice cream has thickened noticeably.
- Transfer ice cream into a freezer-safe container. Freeze for at least 2 hours before serving.
Nutrition
Calories: 319kcal | Carbohydrates: 29g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 82mg | Potassium: 111mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 781IU | Vitamin C: 0.5mg | Calcium: 66mg | Iron: 2mg
