Milk & Cookies Ice Cream – Cookie-soaked vanilla ice cream is loaded with chunks of Oreos and chocolate chip cookies.
I hope you had a lovely (and safe!) 4th of July weekend. We kept it low-key and stayed home. We just bought a new inflatable pool that we enjoyed much more than we ever expected. It was so nice to be outside, while also staying cool!
Another great way to stay cool this month is by making some homemade ice cream in celebration of National Ice Cream Month. I celebrate this every year by trying and sharing new ice cream, sorbet, and sundae recipes. I even throw in a few sauces, shakes, and floats in to keep things fun.
Today’s recipe is a recreation of one of my favorite Ben & Jerry’s flavors. It’s called Milk & Cookies Ice Cream and it’s hard for me to find because it’s not sold in every store so I thought – why not make my own?
And so I did! Check it out!
What’s in this ice cream?
Milk & Cookies Ice Cream is made of vanilla ice cream that gets loaded with two kinds of cookies: chocolate chip cookies and Oreo cookies. But not only that – the vanilla ice cream base is also dunked with cookies before it’s frozen so it tastes just like the cookie-soaked milk from our childhoods (and even some adulthoods).
How it this ice cream made?
This ice cream starts out with a vanilla ice cream base. I used the same base from many of my other recipes, which consists of egg yolks, milk, sugar, cream, and vanilla. To make this ice cream taste just like cookie-soaked milk, I let a few cookies soak in the base while it chills in the fridge. The cookies get soft and break into pieces, making the base taste just like the milk leftover from dunking cookies.
Once the base is chilled, it gets frozen in an ice cream machine until thick and creamy. Then, we layer the frozen ice cream into the storage dish with cookie pieces. It’s as simple as that!
Tips & Tricks
- When whisking the hot milk into the yolks, it’s so important that you do this slowly, or else you’ll scramble the eggs.
- Also, speaking of scrambling the eggs, you also need to be careful not to over-thicken the eggs mixture when it’s on the stove. This will also cause the eggs to scramble. As soon as the mixture thinly coats the spatula, it’s thick enough. I even take the temperature of the mixture to make sure. It should be no more than 170 degrees.
- Once the mixture is cooked, it MUST be cooled down completely and very cold before you try to freeze it in the ice cream machine. Otherwise, you’ll never get the ice cream to freeze.
- Finally, when adding the cookies, you don’t want to add while it’s churning. Instead, you want to layer them into the storage container you end up using so you can distinct swirls of the fillings instead of them being too mixed together.
Milk & Cookies Ice Cream
- 1 cup milk whole
- 2 cups heavy cream
- 3/4 cup sugar
- 1/8 teaspoon salt
- 5 large egg yolks
- 2 teaspoons pure vanilla extract
- 3 whole Oreo cookies
- 3 whole chocolate chip cookies
- 1 cup chopped Oreo cookies
- 1 cup chopped chocolate chip cookies
- Place milk, 1 cup of cream, sugar, and salt in a medium sauce pan. Heat until the mixture is steaming, but not boiling. Remove from heat.
- Add yolks to a medium bowl and very slowly whisk in warm milk. Transfer mixture back to saucepan and set over medium heat. Stir constantly until mixture thickens slightly and is 170 degrees. Remove from heat immediately so the mixture doesn't scramble.
- Place remaining heavy cream in a large bowl and place strainer over bowl. Pour thickened yolk mixture through strainer to remove lumps. Stir with cream. Add vanilla extract, 3 whole Oreo cookies, and 3 whole chocolate chip cookies. Stir together. Cover with plastic wrap.
- Chill mixture until completely cold, about 4-6 hours. Once chilled, ice cream base is ready for your machine. Cookies should break down in the milk and resemble crumbs, but if they don't, use a spoon to break them up. Freeze ice cream according to machine instructions.
- Once mixture is frozen, layer ice cream with chopped Oreos and chocolate chip cookies. I did two layers to make sure every bite had tons to cookies. Freeze ice cream until solid, about 8 hours.