Cookies and Cream Ice Cream

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Ice cream season has arrived. Nothing better in my book then churning fresh homemade ice cream from scratch. It makes you truly appreciate the fruits of your labor. If you have kids it also teaches them about having patience. Because let’s face it–making fresh homemade ice cream takes a lot of time. Typically it takes 2 days from start to finish. So if you have impatient children do not mention your going to make ice cream. If you do–be prepared to be pestered for a good 48 hours. Although, I’m not a huge fan of oreo’s (sigh I know), but I do love a good bowl of cookies and cream ice cream.

What ingredients do you need to make cookies and cream ice cream?

Here are the ingredients you will need to make cookies and cream ice cream:

• half-and-half
• eggs (egg yolks only)
• sugar
• heavy whipping cream
• vanilla extract
• fresh vanilla bean pod
  
• salt
• Oreo’s

What kitchen tools do you need to make homemade ice cream?

Here is a list of all the kitchen tools you’ll need to make homemade ice cream.

• Sauce Pot
• KitchenAid Stand Mixer
• KitchenAid Ice Cream Maker Attachment
• Silicone Spatula
• Fine Mesh Strainer
• Kitchen Timer
• Ice Cream Freezer Storage Containers or Tovolo Glide-A-Scoop Ice Cream Tub

Tips for making homemade ice cream

Cookies & Cream is super easy to make, and the base of it is the French Vanilla mix. I like to make the french vanilla batter and then save half (1 quart) of the batter as french vanilla. In the other quart, I add the cookies into the batter. That way we get the best of two worlds and only have 2 quarts of ice cream versus 4 quarts!

Making homemade ice cream with a custard basis means you need to be patient. This process takes 36-48 hours depending on when you start making the batter.

How do you make cookies and cream ice cream?

1. In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
2. Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2, and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half; mix until blended.
3. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt.
4. Cover and chill thoroughly, at least 8 hours.

The next day:

1. Assemble and engage freeze bowl, dasher, and drive assembly according to the manufacturers instructions. Turn to Stir (speed 1). Using a container with a spout, pour ice cream mixture into freeze bowl. Continue on Stir (speed 1) for 15 to 20 minutes or until desired consistency.
2. During the last 5 minutes of churning add 3/4 of the crushed oreo’s to the mix. Immediately transfer  half the ice cream to freezer dish followed by some of the remaining crushed oreos. Then, pour the remaining ice cream mix into the dish followed by the remaining crushed oreos. Close the lid and freeze for 6-8 hours.

Homemade Ice Cream Recipes

Cookies and Cream Ice Cream

Make the most amazing mouth watering homemade Cookies and Cream Ice Cream from scratch with basic ingredients found in the refrigerator and pantry!

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Course: Dessert

Cuisine: American

Prep Time: 8 hours

Cook Time: 15 minutes

Total Time: 8 hours 15 minutes

Servings: 2 quarts

Calories: 2626kcal

Author: Katie's Cucina

Ingredients

• 2 1/2 cups half-and-half2 1/2 cups half-and-half
• 8 egg yolks8 egg yolks
• 1 cup sugar1 cup sugar
• 2 1/2 cups whipping cream2 1/2 cups whipping cream
• 1 tablespoon vanilla extract1 tablespoon vanilla extract
• 1 vanilla bean pod * vanilla bean scrapped1 vanilla bean pod * vanilla bean scrapped
• 1/8 teaspoon salt1/8 teaspoon salt
• 20 crushed Oreo's20 crushed Oreo's

Instructions

The night before you plan to churn ice cream:

• In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
• Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2, and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half; mix until blended.
• Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt.
• Cover and chill thoroughly, at least 8 hours.

The next day:

• Assemble and engage freeze bowl, dasher, and drive assembly according to the manufacturers instructions. Turn to Stir (speed 1). Using a container with a spout, pour ice cream mixture into freeze bowl. Continue on Stir (speed 1) for 15 to 20 minutes or until desired consistency.
• During the last 5 minutes of churning add 3/4 of the crushed oreo's to the mix. Immediately transfer  half the ice cream to freezer dish followed by some of the remaining crushed oreos. Then, pour the remaining ice cream mix into the dish followed by the remaining crushed oreos. Close the lid and freeze for 6-8 hours.

Nutrition

Calories: 2626kcal | Carbohydrates: 210g | Protein: 33g | Fat: 188g | Saturated Fat: 105g | Cholesterol: 1301mg | Sodium: 971mg | Potassium: 953mg | Fiber: 3g | Sugar: 151g | Vitamin A: 6482IU | Vitamin C: 5mg | Calcium: 630mg | Iron: 13mg

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