Smooth and creamy vanilla ice cream with chunks of your favorite creme-filled sandwich cookies! This cookies and cream ice cream will surely become one of your favorite recipes!
I am back with another version of cookies and cream ice cream! The previous version was adapted from David Lebovitz's recipe (please excuse the horrendous photo). This one is from Jeni's.
Am I bit obsessed with Jeni's ice cream base? Possibly. I absolutely love her ice cream technique because it doesn't require any tempering of egg yolks and I don't need to find recipes to use up the remaining egg whites. And since it's summertime, I need to keep making more ice cream. We just can't get enough!
Cookies and cream ice cream is one of Addie's favorites (cookie dough is a close second). My 5 year old helped me assemble the ice cream and enjoyed watching me layer the ice cream and chopped cookie layers into the container. Like any good helper, she got to taste test a few bites for quality control. Needless to say, this batch passed the taste test and received an enthusiastic thumbs up.
Cookies and cream ice cream
- 2 cups whole milk, divided
- 1 Tablespoon plus 1 teaspoon cornstarch
- 1½ ounces (3 Tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1¼ cups heavy cream
- 2/3 cup sugar
- 2 Tablespoons light corn syrup
- About 15 sandwich creme cookies, chopped
In a small bowl, mix 2 Tablespoons of milk with the cornstarch to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
In a large bowl, mix together the cream cheese with the sea salt until well combined. Set a fine mesh sieve above it and set aside.
In a medium sized saucepan, heat the cream, remaining milk, sugar and corn syrup on medium to medium-high heat until boiling. Allow the mixture to boil for 4 minutes.
Take the saucepan off the stove and very carefully add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
Turn off the stove and pour the liquid through the sieve into the large bowl with the cream cheese/salt. Add the mint extract and mix well until everything is fully incorporated.
At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions. Fold in the chopped cookies by hand.
Pour the ice cream into a container and set it in the freezer until it has hardened (at least 4 hours).
Yield: About 1 quart
Source: Adapted from here