Cookies-and-cream ice cream can now have all the cookie pieces you’ve ever wanted.
This season, instead of going the store-bought route, why not tryhomemade ice cream?
When we say our homemade cookies and cream ice cream is the easiest, we mean it.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This recipe only requires five ingredients, most of which you might already have on hand.
The trick is in thecookies.
This will ensure that every bite is filled with cookies-and-cream goodness.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make cookies and cream ice cream.
One bite and you may never go back to store-bought.
Cookies and cream became one of the top five best-selling ice cream flavors in 1983.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
A quick whisk, and the ice cream base is ready to process in an ice cream maker.
Using an airtight container will help reduce the likelihood of freezer burn or the addition of any freezer odors.
Avoid letting the ice cream soften too much while servingthis can cause it to become icy in texture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add heavy cream and vanilla; stir to combine.
Transfer mixture to bowl of an electric ice cream maker.
Freeze according to manufacturer’s instructions.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
(Instructions and times will vary.)
Crush cookies:
Place 10 of the cookies in a ziplock plastic bag, and seal bag.
Crush cookies using a rolling pin or meat mallet to a very fine, almost sandy, consistency.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cover with plastic wrap; freeze in freezer 2 hours.
Scoop with an ice cream scoop, and serve.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
