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I love cookies ’n’ creme flavoured everything but when it’s TRIPLE cookies cookies ’n’ creme, look out. In this ice cream, we’ve got melted chocolate bars, chopped chocolate and Oreo cookies. And it’s perfection.
A crowd pleaser.
I don’t know about you, but I can eat a ridiculous amount of Oreo cookies. I honestly can’t even admit how many I’ve eaten in a sitting before. Along with a huge glass if milk of course. This ice cream is triple cookies ’n’ creme flavoured and has a creamy base which mimics a cold glass of milk perfectly. And if you are feeling wild, top this with my hot fudge sauce for the ultimate treat.
Check out the recipe video below for a tutorial on how to make this frozen cookie delight:
Cookies & Creme Ice Cream
I love cookies ’n’ creme flavoured everything but when it’s TRIPLE cookies cookies ’n’ creme, look out. In this ice cream, we’ve got melted chocolate bars, chopped chocolate and Oreo cookies. And it’s perfection.
Servings: 5
Calories: 464kcal
Equipment
- ice cream machine
Ingredients
- ¼ cup sugar
- 4 egg yolks
- 1 cup milk
- 1½ cup heavy cream
- 4 (43g) Hershey’s Cookies ’N’ Creme bars divided
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 6 Oreo cookies roughly chopped
Instructions
- Prepare your ice cream machine according to the manufacturer’s directions. I have the Kitchenaid ice cream machine attachment so I place the attachment in the freezer for at least 24 hours before I plan to make my ice cream.
- In a medium sized bowl, whisk together the egg yolks and sugar until the mixture has lightened and thickened. If doing this by hand, it’ll take about 5 minutes of vigorous mixing. You can also use a handheld mixer for this step. My arm usually gets tired. Set aside once finished.
- Place the milk and1/2 cup of heavy cream in a medium sauce pan over medium heat.
- Break up 2 chocolate bars and drop the pieces into the milk and cream mixture.
- Stir often until steamy, about 5 minutes. Do not let the mixture boil.
- Slowly whisk the hot milk mixture into the egg mixture.
- Pour the mixture back into the saucepan and heat over medium-low, whisking constantly until the mixture has thickened and is steamy again, about 5-10 minutes. Do not let the mixture boil.
- Remove from heat and add in the remaining 1 cup of heavy cream, the vanilla and the salt.
- Transfer the ice cream base to a jar or container and chill for at least 8 hours. I prefer to chill overnight. Don’t skip on the chilling time – your base needs to be really cold before churning in your ice cream machine.
- Once the ice cream base mixture has chilled thoroughly, churn in your machine according to the manufacturer’s directions.
- While the ice cream is churning, chop up the remaining 2 bars of chocolate into small pieces and also roughly chop up the Oreos.
- When the ice cream has finished churning, fold in the chopped chocolate and Oreos.
- Transfer the ice cream to a container with a lid and freeze until firm. I like to freeze overnight to make sure it is completely set.
