Cookie's & Cream Ice Cream

INGREDIENTS

• 2 cups heavy whipping cream

• 1 cup whole milk

• ½ cup sugar

• 1 tsp vanilla extract

• 6–7 chopped, crème-filled chocolate sandwich cookies

DIRECTIONS

1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.

2. Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F.

3. Remove the bowl from the freezer and attach the assembled clear lid to the bowl.

4. Set the timer for 25-30 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.

5. Add 6–7 chopped, crème-filled chocolate sandwich cookies to the mixture when the ice cream is done churning.

6. When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

Yield:

• 8 servings
  

Chefie Stephie Tips: The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.