Homemade Cookies and Cream Ice Cream

Cookies and cream is one of my favorite flavors of ice cream and once I perfected vanilla ice cream, I knew this was next on my list. The ingredient list is so simple, it feels like cheating but I assure you, the results are phenominal. After it sets up in the freezer, the texture is firm and creamy without a hint of iciness. The cookies become soft and the cream filled centers harden and melt on your tongue. My husband and I agreed that this was the best cookies and cream ice cream we had ever had.

Cookies and Cream Ice Cream

Makes about 1 Quart

2 cups heavy cream

2 cups half and half

1 14 oz can sweetend, condensed milk

1 tbsp vanilla bean paste (or the seeds from 1 vanilla bean)

18 chocolate cream filled sandwich cookies (I recommend Trader Joe's or Newman's Own)

Combine all of the ingredients, except the cookies, in a large bowl and stir gently, do not whip. Cover and refrigerate for at least 2 hours, the longer it sits in the refrigerator, the creamier the results will be. Once it is well chilled, give it a final stir and freeze according to the direction on your ice cream maker. Meanwhile, crush the cookies enough so that they are broken but not completely crumbs. I recommend putting them into a ziplock bag and gently hitting them with the side of a wooden spoon. Slowly add the cookies to the ice cream maker when there is about 5 minutes left in the freezing time. Scoop the finished ice cream into a freezer safer container and freeze until ready to serve. I recommend that you allow the ice cream to freeze overnight to ensure the cookies are soft, they will still be hard right out of the ice cream maker.

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