Photo: Easy Homemade Cookie Ice Cream Recipe
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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By Honeyeyes1
on January 24, 2012
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SINFULLY GOOD! CREAMY, SMOOTH AND VERY FATTENING LOL! NICE TO MAKE EVERY ONCE IN AWHILE BUT DEFINITELY NOT AN ALL THE TIME TREAT TO CONSUME. I HAD MORE CALORIES AND FAT IN MY DESSERT THAN MY DINNER : WOULD DEFINITELY RECOMMEND AND MAKE AGAIN SOMETIME!
By pattipoopidoo
Pennsylvania
on July 30, 2011
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I would give this 10 stars if there were 10 to give....this was unbelievably good! I will never buy ice cream again. I made 2 batches in under 20 minutes. One I added Toll House Ultimate's cookie dough, and the other I added fresh peaches. Sinfully good. Thank you, Paula! This is wayyy better than Cold Stone Creamery and was a fraction of the cost. We ate it in Waffle Bowls. Mmmmm.
By MsCherrythecook
Somerset, NJ
on November 26, 2010
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I made this for dessert with Thanksgiving dinner and everyone lot it. Thanks Paula
Read all 49 reviews