Homemade Cookies and Cream Ice Cream
Equipment
Ingredients
Custard Base
egg yolks
6 piece
whole milk
480 ml
granulated sugar
150 g
heavy cream
480 ml
vanilla extract
2 tsp
Homemade Oreo Cookies
all-purpose flour
200 g
cocoa powder
50 g
granulated sugar
150 g
unsalted butter (softened)
100 g
powdered sugar
100 g
heavy cream
50 ml
Instructions
Make Oreo Cookies
Cream butter and sugar together until light and fluffy. Add flour and cocoa powder, mix to form dough. Roll out and cut into circles. Bake at 180°C for 10-12 minutes. Cool completely.
Make Cookie Filling
Beat powdered sugar with heavy cream until smooth and thick. Spread filling between two cookies to make sandwich cookies. Chill cookies while preparing custard.
Prepare Custard Base
Heat milk and half the sugar in a pot until steaming. Whisk egg yolks with remaining sugar until pale. Temper eggs by slowly adding hot milk mixture while whisking constantly.
Cook Custard
Return tempered egg mixture to pot with remaining milk. Cook over medium heat, stirring constantly until thickened (coats back of spoon, about 82°C). Do not boil. Strain through sieve.
Chill Custard
Stir heavy cream and vanilla into cooled custard. Cover and chill in refrigerator for at least 4 hours or overnight until very cold.
Churn Ice Cream
Pour chilled custard into ice cream maker. Churn according to manufacturer's instructions (20-30 minutes). When ice cream is thick, add crushed Oreo cookies and churn 5 more minutes.
Freeze and Serve
Transfer ice cream to airtight container. Freeze for at least 4 hours until firm. Scoop and serve.
Original recipe
Storage
Store in airtight container. Best eaten within 2 weeks for optimal texture.
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