Cookies and Cream Ice Cream from Cooking Light
Indulge in the creamy delight of homemade Cookies and Cream Ice Cream from Cooking Light, a perfect balance of rich flavors and lighter preparation. This irresistible no-cook recipe combines a velvety base of heavy cream, whole milk, and just the right touch of granulated sugar, elevated with pure vanilla extract for a luscious depth of flavor. Crushed Oreos add a satisfying crunch and signature chocolatey sweetness, creating the ultimate frozen treat. Ready in just 15 minutes of prep, this recipe uses an ice cream maker for effortlessly smooth results and is designed to be lighter without sacrificing indulgence. Perfect for summer gatherings or anytime dessert cravings, this easy homemade ice cream is a family favorite you’ll keep coming back to.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 2 cups Whole milk
- 0.75 cup Granulated sugar
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 10 cookies Oreos (or similar chocolate sandwich cookies), crushed
Instructions
In a medium mixing bowl, combine the heavy cream, whole milk, and granulated sugar. Whisk together until the sugar is fully dissolved, about 2-3 minutes.
Stir in the vanilla extract and salt. Mix until well combined.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
While the ice cream is churning, place the Oreos in a resealable plastic bag and crush them into small chunks using a rolling pin or the base of a sturdy glass. Set aside.
Once the ice cream has thickened to a soft-serve consistency, gently fold in the crushed Oreos using a spatula or spoon.
Transfer the ice cream to a lidded freezer-safe container and smooth the top with the spatula. Cover and freeze for at least 2 hours to allow the ice cream to firm up.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 226.3 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 641 mg | 49% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
