recipe | cookies & cream ice cream

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Can you believe I’m about to do a post not about burgers? I can’t, but here we go!

I think the simple things in life are often underrated. Some people say that when things come too easy, we don’t appreciate them. Well, to those people, I say what the heck do you know? Have you ever tried making my super easy cookies & cream ice cream? So easy and yet time after time, I’m still floored by how delicious it is in a bowl, in a cup, on a cone or even in an ice cream sandwich.

I definitely appreciate the ice cream and I appreciate that it literally takes about five minutes of my time (to whisk the sugar and milk, and crush the cookies) to produce 1.5L of awesomeness. And above all else, I appreciate the joy it brings to my friend’s kids when they come over and smoosh their cute little faces in the ice cream. (I don’t appreciate any ice cream stains on the couch but hey.)

Life is full of things too complicated. Why not indulge in simple pleasures?

ps. Life is also too short to not go to a whole different country just for a weekend. So this weekend, Panu and I are off to Singapore! Woohoo! I am stupendously excited about all the hawker food!

Cookies & cream ice cream (using an ice cream maker)
1 1/2 cups whole milk
1 1/2 cups thickened cream
2/3 cup castor sugar (add more or less to taste)
8 Oreo cookies (original) – crushed
  1. Pre-freeze your ice cream maker bowl for at least 24 hours.
  2. In a bowl, combine milk and sugar and beat with an electric mixer until properly combined and sugar is dissolved. Stir in the cream.
  3. Cover and refrigerate for at least 2 hours, or overnight.
  4. Crush the Oreo cookies with a pestle and mortar until finely crumbled. Set aside.
  5. When you’re ready to churn the ice cream, place the frozen bowl on the ice cream machine, turn on.
  6. Slowly pour in the cream mixture and let churn.
  7. Let churn for about 15-20 minutes. Then slowly add the crushed Oreo cookies.
  8. Churn for another 10 minutes to ensure it is properly mixed through.
  9. Scoop into a freezer proof container and place in freezer.
  10. When ready to serve, let sit at room temperature for about 5 minutes before serving.
Makes 1.5L of ice cream.
Posted in: Eating In, Foodie, Recipes

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