Cookies and Cream Ice Cream
Creamy and decadent ice cream that is easy to make and absolutely delicious. Crushed chocolate cream wafer cookies are stirred into eggless vanilla ice cream base.
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Ingredients
- 1½ tablespoons Corn Starch
- 2 cups Whole milk, divided use
- 1¼ cups Heavy cream
- ⅔ cup Sugar
- 1½ tablespoons Light Corn Syrup
- 2 tablespoons Pure Vanilla extract or vanilla crush
- 3 tbsps Cream cheese, softened
- 12 ~ 15 Oreos (or chocolate wafer cookies), crushed or chopped*
Instructions
- In a small bowl, whisk corn starch with 3tbsp milk and set aside.
- Combine remaining milk, heavy cream, sugar and light corn syrup in a large saucepan. Bring the mixture to a boil and let it simmer for 4 minutes or until the sugar is completely dissolved.
- Turn off the heat. Gradually add the cornstarch mixture.
- Return to boil and cook on moderately high heat, whisking continuously, until the mixture thickens and coats the back of the spoon, about 3~4 minutes.
- Remove from heat and stir in the cream cheese and vanilla extract. Let the mixture cool completely. Chill for at least 4 hours or overnight.
- Once thoroughly chilled, follow your ice cream machine instructions to make the ice cream. Stir in the crushed oreos into the ice cream and enjoy right away or freeze for later.
Notes
- For the best texture, use full fat milk.
- Chill the custard well before churning the ice cream.
- Make sure to freeze the ice cream container according to your machine instructions. Mine has to be frozen for at least 24 hours.
- Oreos can be finely crushed as I did. Or you can chop them into big and medium size chunks to give some texture to the dessert.
Nutrition
Calories: 197kcal
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