Chocolate Cookie Ice Cream is a delightful treat that combines the rich flavors of chocolate and cream in a frozen form. If you’re looking for a simple yet indulgent dessert, the recipe might just be your new favorite. Perfect for a warm day or any occasion that calls for a sweet touch.
When making Chocolate Cookie Ice Cream, consider using high-quality whipping cream for the best texture and flavor. If you have egg allergies, you could try an egg substitute or a recipe that doesn’t require them. For a different twist, swap out Oreo cookies with any chocolate sandwich biscuits you adore; the flavor will still shine through beautifully.
Ice Cream & Frozen
Chocolate Cookie Ice Cream Recipe
Ingredients
- 2 cups whipping cream
- 3 egg yolks
- 1 1/2 cups sweetened condensed milk
- 4 teaspoons vanilla extract
- 1 cup Oreo cookies (approx 12 cookies, crushed)
Instructions
- Line a 9×5 loaf pan with foil, leaving enough overhang to cover the top later.
- In a mixing bowl, whip 2 cups of whipping cream until soft peaks form, then set aside.
- In another mixing bowl, beat 3 egg yolks until they become thick and pale, which should take about 3-4 minutes.
- Stir in 1 1/2 cups of sweetened condensed milk and 4 teaspoons of vanilla extract to the egg yolks until well combined.
- Gently fold in the crushed Oreo cookies and the whipped cream until everything is incorporated, but be careful not to deflate the whipped cream too much.
- Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
- Cover the ice cream with the foil overhang, ensuring it’s sealed well, and freeze until firm, which will take approximately 6 hours.
- To serve, remove the ice cream from the pan and peel off the foil. Cut into thin slices with a sharp knife, and enjoy.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 1 of 3: