One of the pillar ice cream flavors, loved by many and hated by few.
I rarely see anyone use chocolate cookies from scratch for this recipe, so I decided to try it myself. I would say this is the best Cookie N Cream ice cream I’ve ever tried. But fret not if you’re short on time, feel free to use crushed Oreo cookies.
Cookie N Cream Ice Cream
Perfect cold sweet treat with the soft chocolate cookies and smooth texture from the ice cream. No ice cream machine needed!
Ingredients
Instructions
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Separate the egg yolks from the egg whites and place into a stainless mixing bowl.
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Add in the sugar and salt then mix it with the egg yolks.
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Pour in the cream, milk, and mix.
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Get a small pot of water on the stove and place the mixing bowl on it and continue to mix every 3 minutes until the sugar has completely dissolved (reaching to 180F/82C).
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Pour the liquid into the ice cream maker through a strainer to get rid of any lumps and churn for an hour.
If you don’t have an ice cream maker, get a bigger bowl that can hold the mixing bowl. And fill it to the brim with ice and add coarse salt. Do not touch it, you will get a burned. Place the bowl on top of the ice mixture, constantly whisk the liquid every 5 minutes until it thickens into a soft serve consistency. -
Once the ice cream is done churning, mix in the the cookies by breaking it up into small pieces and fold it in.
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Place it into a container with a lid and place it in the fridge overnight or at least 8 hours and serve.
