Cookies and Cream Ice Cream
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.
Servings: 4
Calories: 830kcal
Ingredients
- 2 cups whipping cream
- 14 ouncs sweetened condensed milk divided
- 1 teaspoon vanilla extract
- 1 cup chocolate graham crumbs
Instructions
- 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!
Video
Notes
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.
Nutrition
Calories: 830kcal | Carbohydrates: 73g | Protein: 12g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 197mg | Sodium: 246mg | Potassium: 459mg | Sugar: 60g | Vitamin A: 2014IU | Vitamin C: 3mg | Calcium: 359mg | Iron: 1mg