How to Make Cookies-and-Cream Ice Cream

The next time you have a hankering for that classic cookies-and-cream flavor, suppress the urge to run to the store for a pint. Instead, whip up some frozen treats at home. You'll never reach for the store-bought stuff again.

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Keep It Simple

Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.

 

Get the Recipe: Homemade Cookies-and-Cream Ice Cream

Make a Custard

First, make a custard from milk, cream, sugar and eggs. This is the time to add flavors, like vanilla bean, coffee or cocoa.

Consistency is Key

Cook the custard over medium heat until it reaches 170 degrees F (use a candy thermometer to be sure). It should be thick enough to coat the back of a spoon.

Strain

Use a mesh strainer to remove any lumps or ingredients used to infuse the custard.

Chill

Next, chill the custard well by using an ice bag or refrigerating it. 

Churn, Stir or Whip the Custard

Then churn, stir, or whip your mixture to break down ice crystals that form as ice cream freezes. This makes the ice cream smooth and velvety.

Use a Machine or Do It Yourself

You can use a machine or a do-it-yourself method. With a machine, you simply flip a switch and the ice cream maker does the work for you.

Select a Method

But you may prefer not to spend money on a stand-alone ice cream making gadget. In that case, you can easily construct an ice cream maker from everyday kitchen items, like plastic bags, a blender, ice and salt. 

The Finished Product

When you're finished churning, the ice cream will still be soft. This is the time to add mix-ins like chocolate chips or brownie bits. You can dive right in and eat it. Or you can stick it in the freezer for 6 hours or more. Ice cream keeps for up to 3 months. But why wait? Ice cream tastes best right after it's made. Either way, dig in and reward yourself with a scoop or two of your frozen creation.

Crush the Cookies

Put the cookies into a resealable plastic bag and crush them lightly with the smooth side of a meat mallet or the bottom of a measuring cup. Sprinkle half of the crumbled cookies into the bottom of a chilled, 8-inch square metal pan.

Top the Crushed Cookies with Ice Cream

Top the crushed cookies with half of the ice cream, using a spatula to smooth it over.  

Add Another Layer

Add the remaining crushed cookies to the metal pan and top with the remaining ice cream.  

Incorporate the Cookies

Working quickly, use a spoon to incorporate the cookies into the ice cream by mixing from bottom to top. Once the cookies are evenly distributed throughout the ice cream, cover the pan with plastic wrap and freeze until firm, for 2 to 3 hours.

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