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Cookies and Cream Ice Cream

Cookies and Cream Ice Cream Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy cream, cold
  • 1 ½ tsp vanilla extract
  • 12 chocolate sandwich cookies, coarsely crushed
  • Pinch of fine sea salt

Method
 

  1. Whip the cold heavy cream with a hand mixer until stiff peaks form, about 3 to 4 minutes.
  2. Fold in the sweetened condensed milk, vanilla, and salt until no streaks remain.
  3. Coarsely crush the cookies, fold most of them into the base, transfer to a loaf pan, top with remaining cookies, and freeze until firm, at least 6 hours.
  4. Let sit at room temperature for 5 minutes, then scoop and serve.

Notes

The active prep time is about 15 minutes. The freezing step takes at least 6 hours, but overnight gives the best, most scoopable texture. For the cleanest scoops, dip your scoop in warm water and wipe it dry between each pass.