This Cookies and Cream Ice Cream is rich, smooth, and creamy! Let’s not forget the most important part, it’s decadent, and you’re gonna love it!
Ever since I made my Double Berry Ice Cream with a custard base, I’ve been making a long list of ice cream flavors to make this way. There is just something so spectacular about that richness and texture you can only get from a custard based. Seriously. If you are a no churn ice cream person, I get that, I love that way too, but if you have an ice cream maker, or were even thinking about getting one….it is worth it. Custard base is not hard at all. It’s totally worth the tiny bit of effort to get this freakishly perfect frozen concoction.
That brings me to this Cookies and Cream Ice Cream. Yum! Y’all ever since Kelsie was diagnosed with food allergies, we have had to omit certain things from our lives, and ice cream was one of those things, unless it was homemade. Corn allergies suck. All food allergies suck, she has a list of several, but a corn allergy ya’ll…corn syrup. It’s in EVERYTHING! Especially ice cream.
When she was first diagnosed I remember going to Whole Foods looking for ice cream, at that time we were also omitting eggs from our diet, and finding an ice cream without corn syrup AND eggs, was impossible. I started making all sorts of no churn ice creams. They were a great alternative. However, now she can have eggs!
Even with eggs though, finding an ice cream without corn syrup is like finding a needle in a hay stack, unless you buy sugar free. Sometimes sugar free is sweetened with not so great stuff, so homemade is really the only way to do things.
When working on my list of ice creams that I wanted to make, Kelsie requested one that she missed the most, cookies and cream. My first thought was you can’t have Oreos. Then I remembered that Annie’s Homegrown makes their version of a chocolate sandwich cookie with cream filling, and I told her, no problem!
Y’all, this Cookies and Cream Ice Cream is free from artificial ingredients, thanks to Annie’s Homegrown cookies. No corn syrup – and they are organic! They contain soy lecithin, which even though Kelsie has a soy allergy, the lecithin doesn’t seem to bother her.
This is probably one of the best Cookies and Cream Ice Creams that I’ve had. It’s probably because it’s homemade. 😉
Cookies and Cream Ice Cream
- 1 package Annie's Homegrown Grabbit's Cookies you can use another brand, you'll need 20 cookies
- 4 eggs
- 1 1/2 cups sugar
- 2 cups milk
- 4 cups heavy whipping cream
- 1 1/2 teaspoons vanilla extract
Place the Annie's Homegrown Grabbit's Cookies in a gallon zip top bag, and using a rolling pin, or your hands, crush the cookies, leaving a few chunks. Set aside.
In a large bowl, whisk the eggs and sugar together until light and fluffy. Set aside.
In a medium sauce pan over medium heat, heat the milk and whipping cream until it reaches 140 degrees. Remove from the stove top.
While whisking the egg sugar mix, very slowly add 1/3 of the hot cream/milk mix to the egg/sugar mix. Whisk until blended. Now pour the rest of the cream/milk mix in, and whisk to combine.
Pour the custard back into the sauce pan, and heat over medium heat until the mix reaches 175 degrees. (this will kill any bacteria the eggs may have)
Once the temp has been reached, pour into a large bowl, stir in the vanilla extract, and place in the fridge for two to three hours.
Once the custard is cold, remove from the fridge, and pour into your ice cream maker, freezing according to the manufactures directions. When the ice cream is ready, pour into a freezer safe container, and fold in the crushed cookies, leaving some to sprinkle on the top. Freeze until hard and scoopable. (about 6 hours)