Cookies & Cream Chocolate Ice Cream

Ingredients:

16 oz. heavy whipping cream
1/4 c. cocoa powder
Small splash of Mexican vanilla
1 c. mini Oreos
*1 c. milk*- If you are using an ice cream maker
*3/4 sugar* – If you are using an ice cream maker
* 1 can sweetened condensed milk* If you are NOT using an ice cream maker

Directions for Ice cream maker:

1. In a mixing bowl, combine the whipping cream, sugar, milk, and cocoa powder. Whisk well until the cocoa powder stops sitting at the top.
2. I have a cuisine art ice cream maker – I had to have the bowl in the freezer for 24 hours before using it to churn the ice cream- and I poured the mix as the machine was already on. Churn for 15 minutes.
3. After 15 minutes, add in the cookies and let it churn for 5 more minutes.
4. Pour into an air tight container. Freeze for at least 3 hours and then serve.

Direction without ice cream maker:
1. In a small bowl, mix the cocoa powder and sweetened condensed milk until the cocoa powder blends in.
2. In a big mixing bowl, combine the whipping cream and vanilla. Use either a hand mixer or a whisk (which will turn into an arm workout) and mix until you get stiff peaks.
3. With a rubber spatula, fold in the cocoa mixture and then fold in the cookies, and pour into an air tight container.
3. Freeze overnight for best results.

cookies and cream ice cream

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s