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The Greatest Cookies and Cream Ice Cream Recipe

PHOTO: ANDRES BUI; FOOD STYLING: ERIKA JOYCE

Do-it-yourself ice cream, is there something higher? Certain, you can purchase it in a pint or go to an upscale retailer, however ice cream made in your individual kitchen not solely tastes higher, it has a little bit of magic to it. The very best half is that you do not want any fancy gear to make home made ice cream. We have been recognized to whip up a batch of vanilla in all the things from a resealable plastic bag to a mason jar. As for this no-churn cookies and cream ice cream? All it takes is an electrical mixer (or a whisk and lots of arm power, if you wish to train) and a bowl, plus a while within the freezer to let the combination settle.

As with all nice cookies and cream ice cream (it additionally solutions cookies and cream, naturally), this one has the proper ratio of creamy vanilla ice cream to cookie bits. We used chocolate sandwich cookies (Oreos are basic, however different manufacturers work properly too), however you may combine in an equal variety of cookie items for a unique taste. Vanilla Creme Sandwich Cookies could be scrumptious for many who don’t love chocolate, or you can break up the chocolate chip cookies and blend them up as an alternative. The (scrumptious) prospects are infinite.

For that excellent irregular combine of huge and small cookie items, place the cookies in a resealable plastic bag and pound them with a big ladle or one other spoon to interrupt them up.

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Yields:

6


cups

Preparation time:

0

hours

5

minutes

Complete Time:

6

hours

10

minutes

1


(14 oz.) can sweetened condensed milk

1 1/2 teaspoon

vanilla extract

22


Oreo cookies, coarsely crushed (about 2 1/4 cups), divided

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  1. Utilizing an electrical mixer on medium-high pace, in a big bowl, beat cream till foamy, about 3 minutes. Add the milk and vanilla and proceed beating on medium-high pace till tender peaks kind, about 2 extra minutes. Fold in 2 c. crushed cookies.
  2. Switch cream combination to a 9″ by 5″ or 8 1/2″ by 4 1/2″ loaf pan, tapping pan gently to assist launch air bubbles. Sprinkle remaining cookie crumbs on high. Cowl the pan with plastic wrap and freeze till agency, at the least 6 hours or as much as 1 day.
  3. do forward: Ice cream might be made 1 week upfront. Wrap it properly and preserve it frozen.

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no-churn cookies and cream ice cream

PHOTO: ANDRES BUI; FOOD STYLING: ERIKA JOYCE

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