I have been planning on making some cookies and cream ice cream all summer long! I keep buying Oreos with this ice cream in mind. Unfortunately, Oreos don’t seem to last long around here. This week I finally got my chance to make the ice cream…and boy was it good! So good! But then something rather tragic happened. I dished up this fantastic bowl of ice cream to take pictures. It was a hard feat this time around…I had a hard time waiting to take a bite.
After a couple of shots, I leisurely enjoyed eating this bowl of creamy cookie amazingness. Then I got busy decorating wedding cookies. (BTW we are currently on our way back home from the wedding today…so stay tuned for the cookies and wedding cake posts in the near future.)
Hours later I realized that the rest of the ice cream was still on the counter…a quart of creamy cookie soup. Bummer. I guess I will just have to make it again. Actually, it is so good that it will make a frequent appearance in our kitchen.
Oreo Ice Cream
1 cup fat free milk*
2 cups heavy cream*
3/4 cup granulated sugar
1/2 – 1 Tablespoon pure vanilla extract
7-10 Oreo cookies
Mix all the ingredients except cookies together until sugar is dissolved. Cover and refrigerate until ready to process (I usually skip this step). Follow freezing directions for your ice cream maker.
While ice cream is freezing, chop oreos into pieces. Once ice cream is done processing, fold in cookie pieces. Transfer to freezer safe container and freeze until ready to serve (about 1-2 hours).
* You can use almost any combination of dairy you choose for these 3 cups depending on your preference.
Adapted from Cuisinart.
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Balancing Beauty and Bedlam’s Tasty Tuesday