Cookies ‘N Cream
My Mug Ice Cream Maker
$29.99
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Ingredients
1½ cups heavy cream
1½ cups whole milk
⅔ cup sugar
2 teaspoons vanilla extract
⅛ teaspoon salt
18-20 cream-filled chocolate sandwich cookies, divided (or any cookie you prefer)
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Instructions
Place Cooling Bowl in freezer to chill for 24-48 hours prior to making ice cream.
In a medium saucepan, combine cream, milk, sugar, vanilla, and salt. Cook over medium-low heat for 5 minutes or until the sugar dissolves and the mixture is warmed through, whisking consistently.
Pour into a heatproof bowl, cover, and chill in refrigerator for at least 2 hours or overnight.
When ready to churn, remove the chilled ingredients from the fridge and whisk well. Remove Cooling Bowl from the freezer. Power on the Dash Ice Cream Maker and begin churning before pouring in ingredients. Pour ingredients in through Ingredient Chute, then churn for 15-20 minutes.
While ice cream is churning, prepare cookie crumbles. Place 9-10 cookies in a plastic storage bag and seal it. Use a rolling pin or a mallet to crush cookies to a very fine, almost sandy consistency. Repeat with remaining cookies.
While ice cream is still churning, add crushed cookies through the Ingredient Chute. Continue to churn for another 8-10 minutes until fully incorporated.
The ice cream will have the consistency of soft serve after churning. For firmer ice cream, transfer to an airtight freezer-safe container and chill for 2-4 hours more or until desired consistency.
Scoop and serve to all your little cookie monsters!
