Monday, March 9, 2009

Cookies and Cream Ice Cream



After making waaaay too much whipped cream frosting for the oreo cupcakes, I decided what better thing to do with extra whipped cream than make ice cream? Since the cream already had bits of oreo in it, cookies and cream was a no brainer. I even still had some oreos leftover for crushing and putting in. This turned out great, just like the classic, and I found out that whipping the cream before you add it to the batter isn't a half-bad idea, no matter what ice cream recipe you are making. :-)



Cookies and Cream Ice Cream
Base ice cream recipe adapted from Doc Wilson, see my note on adjusting fat content here.

~8 oz milk (skim, 1%, 2% or whole is fine)
~8 oz heavy cream, whipped
~8 oz fat free half and half
~1/4 cup eggbeaters
~6 tablespoons sugar
~7 oz fat free sweetened condensed milk
~1 tablespoon vanilla extract
~1/4 cup finely ground oreos
~1/2 cup roughly chopped oreos

Directions:

Whisk together the egg beaters, sugars, and sweetened condensed milk. Add the cream, milk, half and half, vanilla, and finely ground oreos, mix well. Chill a minimum of 4 hours, preferably overnight. Freeze according to ice cream maker directions. In the last 5 minutes of freezing, add the roughly chopped oreos. Place in the freezer to cure.

4 comments:

  1. YUMMY!!!!!! I just made those cupcakes this weekend, so now I know what to do with the extra frosting! Oh wait... my husband and I are pigs and just ate it. Haha. This looks DELICIOUS though.

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  2. Seriously, your ice cream skills are awesome. This looks fabulous!

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  3. Your ice cream recipes are amazing! I made this ice cream last week and just loved it!

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