This cookies and cream ice cream is deliciously sweet, creamy and dotted with chewy chunks of chocolatey cookie. It requires no churning whatsoever, making it a fun frozen treat to make with the kids.
Keyword: Cookies and Cream Ice Cream Recipe
14ouncssweetened condensed milkdivided
1cupchocolate graham crumbs
Preheat the oven to 350°F. Line a 9x9 inches cake pan and a medium-sized metal loaf pan with parchment paper. Place the loaf pan into the freezer.
Whisk together the chocolate graham crumbs and 1/2 cup sweetened condensed milk until fully incorporated.
Press into a lined or greased 9x9 cake pan and bake 8 to 12 minutes, until an inserted toothpick comes out clean.
Begin to prepare the ice cream base. Whip up your whipping heavy cream with a mixer for at least 2 minutes, until soft peaks form. Be careful not to overmix or the cream will turn to butter!
Gently stir in the remainder of sweetened condensed milk along with the vanilla extract. You don't want to deflate the cream, so avoid overmixing.
Fold the ice cream base into a glass cake pan or lined loaf pan then sprinkle pieces of the brownie mixture into the ice cream, pushing some pieces further into the ice cream with a spatula.
Cover and freeze for 4 hours or overnight.
Serve with whipped cream, chocolate drizzle, sprinkles, cherries, nuts - the sky is the limit!
TIP: When you remove the cookie mixture from the oven, check if it’s done by inserting a toothpick. It should come out clean.TIP: The cream will go through several stages - bubble, slightly thickened, rippling, then puffy and airy.