Cookies ‘n’ Cream Ice Cream

getting scooped close

I had big plans to do a series of posts featuring different items we got as wedding gifts. You know, talking about how we’re using them and giving advice about what you should register for. Instead, I’ve just been using all our sweet gifts like nobody’s business.

milk and cookies

foliage ground 2


One of those items is the ice cream churn attachment for the KitchenAid mixer. Boy. Howdy. I love this thing. (Thanks, Dave and Rosemary!!)

I broke it in with this birthday ice cream for my husband. It’s basically a vanilla custard of eggs, cream, and vanilla–what they called a “crème anglaise” at the restaurant in Belfast. You can use this dessert base for a ton of things, but if you churn it, it becomes really rich vanilla ice cream. I added Oreos at the end to make it more awesome, and because cookies ‘n’ cream is one of Shorty’s favorite ice cream varieties.

on green plate

IF you want to make your own chocolate cookies and cream before mixing them into the ice cream, I applaud you for that, and I’m sure it would do more justice to the rich, homemade vanilla base. I wanted ice cream fast, though, and this did the trick. You could easily toss in leftover Halloween or holiday candy instead. Something caramely, perhaps?

getting scooped

on white plate

You can adapt this to be more or less fattening, but I’ll reproduce the milk fats chart from the attachment’s guide book for you here. The gist is, fat equals flavor, so consider your values before you commit to lower fat milks/creams.

Heavy cream: 36%
Whipping cream: 30%
Light cream: 18%
Half and half: 10%

Cookies ‘n’ Cream Ice Cream
Serves 15-20
Adapted from the KitchenAid Ice Cream Maker manual and my own experience

3 cups half and half (divided)
8 egg yolks
1 cup sugar
4 teaspoons vanilla
2 cups whipping cream
⅛ teaspoon salt
1 ½ cups crushed Oreos

1. Make the anglaise: Heat 2 ½ cups half and half over medium heat. Stir constantly, until steaming and very hot, but not boiling. Set aside.

2. Beat egg yolks and sugar on medium-low setting for about 30 seconds. Very slowly, add in the heated half and half. Beat on low, constantly, making sure eggs don’t scramble.

3. Return egg, sugar, and half and half mixture to saucepan, and heat over medium. Stir constantly, scraping the bottom with a wooden spoon. Do not boil, but gradually bring temperature close to a boil. As it cooks, the mixture will thicken. It will go from slightly foamy on the top, to smooth and thin, to thicker. Test by running your finger across the back of the spoon and seeing if it leaves a line in the custard (you want it to). Never let the mixture boil, but allow it to steam. At the first sign of bubbles, remove from heat.

4. Strain mixture through a fine mesh sieve. Add 2 cups whipping cream and remaining ½ cup half and half, as well as vanilla and salt. Allow to cool in fridge completely: at least several hours!!

5. Churn according to your ice cream maker directions, adding cookie crumbles in the last 2-3 minutes of churning. Pour into bread pan, cover, and freeze for several hours.


getting scooped side

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