This is a very simple recipe for cookies and cream ice-cream. Mix and freeze! It is very important all your ingredients be cold to start with if you want to churn it on the day. If you have time, mix the ingredients (see recipe) and churn it the next day. I didn’t invent this cookies and cream ice-cream recipe, it comes from “Chew Out Loud“, here adapted for metric measures.
Note that I use an ice cream machine for making my ice-cream.
Makes about a one litre container.
Ingredients
- 250 ml (1 cup) whole milk
- 150 g (3/4 cup) of caster sugar
- 500 mL of thickened cream (2 cups)
- 2 tsp pure vanilla extract
- 1 cup coarsely chopped Oreos
Note: this is quite sweet, you can reduce the sugar to 100 or 120g if you prefer it a little less sweet (I wouldn’tgo lower)
Method:
- In a large bowl combine together with a whisk, the milk, the cream, the vanilla and the sugar. Mexi well. Check the vanilla level for taste, adding a little bit if desired.
- If you have been using cold dairy ingredients, you can churn it straight away, else, allow it to cool down overnight in the fridge and churn the following day.
- Once churned (use your machine instruction), roughly cut the Oreos into small pieces (5 mm to 1 cm) and while transferring to the ice-cream container, mix the Oreos through. Make sure to keep a few of the broken cookies for the top!
