Cookie Ice Cream
Posted: | Categories: Recipes | Tags:dessert summer
Cookie Ice Cream
Melissa Ben-Ishay
Whenever I eat ice cream, I go right for the inclusions. Inclusions are the best part of the ice cream. I wanted to make my little one a treat for when she got home from camp, so I added her favorite cookies (Oreos) and snuck in a few Nilla wafers too for variety. It’s the perfect combination of creaminess and chunky inclusions, and you don’t need an ice cream maker for it. Even better.
Ingredients
1 pint heavy cream
14 oz. sweetened condensed milk
1 tablespoon vanilla paste
Pinch of salt
1 cup Oreo Thins, crushed up, plus more for the top
1 cup Nilla wafers, plus more for the top
Directions
- Line a loaf pan with plastic wrap.
- Add the heavy cream to a large bowl and whip with an electric mixer until stiff peaks form. Be careful not to overwhip (you’ll get butter).
- Stir in the condensed milk, vanilla, and salt, mixing until no streaks remain.
- Break up the cookies and stir them into the mixture. Make them whatever size you want, big or small (I kept a few whole).
- Transfer the mixture to the loaf pan, smoothing out the top with the back of a spoon or spatula.
- Top the ice cream with more cookies (so you know what’s inside) then cover the top with plastic wrap.
- Freeze for 6-8 hours, or overnight. The ice cream should be scoopable and ready to enjoy.
