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We made cookie monster ice cream! And it was delicious. A few years ago we made frozen yogurt, without the help from an ice cream maker. We weren’t going to attempt ice cream without a maker – that manual labor was hard work.
For our first batch of ice cream goodness, we needed a recipe that was all about that base. We wanted one that was simple, easy, and produced a creamy texture. We used a base recipe from Clockwork Lemon – it was fantastic. Next time, I think we’ll cut down slightly on the vanilla, which is reflected below.
This was our first batch of ice cream using our KitchenAid ice cream maker stand mixer attachment for the first time. We love it! For our first batch ice cream, we wanted to combine two of our favorite sweets. Fatima loves cookies and cream ice cream, and I love chocolate chip cookies. One of our favorite ice cream spots in our neighborhood is Emack and Bolios. They have a mixed cookie ice cream that is loaded with whole chunks of Oreo – it’s fantastic. We used Oreos and Famous Amos. This ice cream is LOADED, so if you are not a fan of whole cookies and lot of them, then use less 🙂
Cookie Monster Ice Cream
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup sugar, divided
- 2 eggs
- 1 1/2 tsp vanilla
- Pinch of salt
- 15 Oreos, broken up in a mix of large and small chunks
- 10 Famous Amos, broken
- You might have to place your ice cream maker in the freezer, so look at the directions before beginning this recipe!
- Combine milk, cream, 1/2 cup sugar, vanilla and the salt in a sauce pan. Heat until almost boiling and then remove from heat.
- In a separate bowl beat the eggs and remaining 1/2 cup sugar.
- Continuing to beat eggs, pour the warm milk until combined.
- Pour the egg milk mixture back into the sauce pan over medium heat until the mixture thickens, stirring constantly. This takes a little over ten minutes.
- Remove from heat and pour in to a shallow dish. Place a sheet of plastic wrap over the custard (to prevent skin from forming) and place in the fridge to chill. Chill for a minimum of 4-6 hours, or chill overnight.
- After custard has chilled, churn in an ice cream maker for about 20-25 minutes. After about 15 minutes, pour in your crushed cookies and churn until it looks like soft serve ice cream.
- Move ice cream to a storage container and let sit in the freezer to firm up.
- Enjoy it in a bowl, over a warmed cookie, or right out of the container!