Easy Homemade Cookie Ice Cream

  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Inactive: 6 min
  • Yield: 8 servings
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1 (14-ounce) can condensed milk

4 teaspoons vanilla extract

1 cup chocolate sandwich cookies, coarsely crushed

2 cups heavy cream, whipped

3 egg yolks*


  1. 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.
  2. To serve, scoop ice cream from pan or cut into slices.
  4. 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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