Easy Homemade Cookie Ice Cream

Total Time:
16 min
Prep:
10 min
Inactive:
6 min

Yield:
8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 3 egg yolks*
  • 1 (14-ounce) can condensed milk
  • 4 teaspoons vanilla extract
  • 1 cup chocolate sandwich cookies, coarsely crushed
  • 2 cups heavy cream, whipped
Directions

In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.

To serve, scoop ice cream from pan or cut into slices.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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    This recipe is featured in:

    Sweet Summer Desserts