Best Cookies and Cream Ice Cream Recipe

PICTURED: ANDREW BUI; FOOD STYLING: ERIKA JOYCE

Homemade ice cream, is there anything better? Sure, you can buy it in a pint or go to a scoop store, but ice cream made in your own kitchen not only tastes better, it has a bit of magic to it. The best part is that you don’t need fancy equipment to make homemade ice cream. We’re known for brewing a batch of vanilla in everything from plastic zipper bags to mason jars. As for those no-churn cookies and ice cream? All it takes is an electric mixer (or a whisk and some damn arm strength, if you want to exercise) and a bowl, plus some time in the freezer to let the mixture set. in place.

As with all good cookies and ice cream (it also caters to cookie cream, of course), this one has the perfect ratio of creamy vanilla ice cream to cookie bits. We used chocolate sandwich cookies (Oreos are classic, but other brands work well too), but you can mix an equal amount of cookie pieces for a different flavor. Vanilla cream sandwich cookies would be delicious for those who don’t like chocolate, or you can crush chocolate chip cookies and mix them up instead. The (delicious) possibilities are endless.

To get that perfect jagged mix of large and small cookie pieces, place the cookies in a resealable plastic bag and smash them with a large ladle or other spoon.

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Yields:

6


cups

Preparation time:

0

hours

5

minutes

Total time:

6

hours

ten

minutes

1


(14 oz) sweetened condensed milk

1 1/2 tsp.

vanilla extract

22


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

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  1. Using an electric mixer on medium-high speed, in a large bowl, beat cream until fluffy, about 3 minutes. Stir in milk and vanilla and continue beating on medium-high speed until soft peaks form, about 2 minutes longer. Fold in 2 tbsp. crushed cookies.
  2. Transfer cream mixture to 9″ by 5″ or 8 1/2″ by 4 1/2″ loaf pan, tapping pan to help release air bubbles. Sprinkle the remaining cookie crumbs on top. Cover pan with plastic wrap and freeze until firm, at least 6 hours or up to 1 day.
  3. Get ahead: The ice cream can be prepared 1 week in advance. Wrap well and keep frozen.

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no-churn cookies and cream ice cream

PICTURED: ANDREW BUI; FOOD STYLING: ERIKA JOYCE

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