Simple, easy and hands down one of the best frozen treats I’ve made this summer. Cookies and cream chocolate ice cream didn’t disappoint! It has a few more ingredients than my go-to base recipe, but it’s egg-free, which I’m good with!
Not sure about you, but I get in a bad habit of only making ice cream in the summer. When in fact, we eat it year round and settle for something store-bought during the winter months. It’s so silly. Not to mention if your kids are curious about cooking and you’re not quite ready to hand over your chef’s knife, ice cream (especially the non-egg tempering type), is the perfect thing to make with them!
The Egg Thing….
First off, I do not have an issue with ice cream that has eggs in the batter. None at all. It just takes longer to make it, and a little skill to temper them just right so they don’t scramble. And, if I’m being honest, ice cream is rarely a long, thought out thing in my house. The bowl is always in the deep freezer ready to go, and I have condensed milk and half & half on hand at all times. The only “rare” ingredient that may need to be purchased, if absolutely necessary, is heavy whipping cream. I will say that if you want to go for a smooth, custard-type ice cream, then you want eggs.
Nothing To It!
While this is not a 3 ingredient recipe, I promise, every ingredient is worth it! I modified a recipe from RecipeBoy.com based on my milk preferences and modified the sugar a touch. His is perfectly great as well.
You’ll need:
- 1 cup unsweetened cocoa powder (ps…if you want vanilla cookies & cream, just leave this ingredient out)
- 1/2 cup granulated sugar
- 1/2 cup packed, light brown sugar
- 3.5 cups heavy cream (or half & half or whole milk)
- 1 cup (1 can) of sweetened condensed milk
- 1 TBSP pure vanilla extract
- 10-20 crushed Oreos or JoJo’s (or other chocolate sandwich cookies) – the amount is based on how much cookie you like!
Kids Can Do It!
Rally your kids! The base mixture comes together pretty quickly, so this is the perfect time to get your ice cream machine set up and bowl out of the freezer. Just to take off that initial hard chill, but you don’t want it to thaw too much. Have the the kiddos help you measure out the dry ingredients into a bowl (with a spout!). Then the milks and vanilla into another. Pour the milk mixture into the cocoa and sugar and stir until everything is dissolved.
Go Time!
Once the base is mixed, turn on your machine, pour it in and let it go! Each machine is a little bit different. This is the two-quart machine I have (and love!). It takes about 25 minutes for this much ice cream to get to a consistency that’s like frozen yogurt. With about 5 minutes left, place your cookies in a zip bag and crush them up. The kids love doing this too! Then, while the machine is running, gently pour them in until combined. Once your ice cream is thoroughly mixed, turn off the machine and transfer it to a freezer container (or containers) and top with a few more crushed cookies (if you happened to save any). 🙂
Serve it Up!
You can totally serve it now, but I would suggest letting it harden up in the freezer for at least an hour. It’ll actually be even better after 8-12 hours. Pair this awesomeness up with a hot skillet cookie or in a pretty crystal bowl and enjoy! And even in the winter, you can pair it with this Chicken and Wild Rice Soup for a special treat.
If you have a favorite ice cream flavor or recipe, I’d love for you to share it in the comments!
xo, Tiff
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Ingredients
- 1 cup unsweetened cocoa powder (ps...if you want vanilla cookies & cream, just leave this ingredient out)
- 1/2 cup granulated sugar
- 1/2 cup packed, light brown sugar
- 3.5 cups heavy cream (or half & half or whole milk)
- 1 cup (1 can) of sweetened condensed milk
- 1 TBSP pure vanilla extract
- 10-20 crushed Oreos or JoJo's (or other chocolate sandwich cookies) - the amount is based on how much cookie you like!
Instructions
- Measure out the dry ingredients into a bowl (with a spout). Then the milks and vanilla into another. Pour the milk mixture into the bowl of cocoa and sugar and stir until everything is dissolved.
- Once the base is mixed, turn on your machine, pour it in and let it go! Each machine is a little bit different. It takes about 25 minutes for this much ice cream to get to a consistency that's like frozen yogurt.
- With about 5 minutes left, place your cookies in a zip bag and crush them up. The kids love doing this too! Then, while the machine is running, gently pour them in until combined. Once your ice cream is thoroughly mixed, turn off the machine and transfer it to a freezer container (or containers) and top with a few more crushed cookies (if you happened to save any). 🙂