Ingredients
Ice Cream Base
- 1 cup whole milk (very cold)
- 3/4 cup granulated sugar
- 2 cups heavy cream (very cold)
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup Oreos (coarsely chopped, or any brand chocolate sandwich cookies)
Instructions
- Whisk Milk and Sugar: In a cold mixing bowl, whisk together the very cold whole milk and granulated sugar until the sugar is completely dissolved, ensuring a smooth base for the ice cream.
- Add Cream and Vanilla: Stir in the cold heavy cream and pure vanilla extract gently into the milk and sugar mixture, combining all ingredients evenly.
- Churn the Ice Cream Base: Pour the mixture into the freezer bowl of your ice cream maker and churn according to your machine’s instructions, typically about 20 minutes, until the mixture starts to thicken.
- Add Cookies: Add the coarsely chopped Oreos to the churning mixture and continue to churn for an additional 5 to 10 minutes until the ice cream becomes thick, creamy, and the cookie pieces are well distributed.
- Freeze to Set: Transfer the churned ice cream into an airtight, freezer-safe container using a rubber spatula. Seal tightly and freeze for about 2 hours to allow the ice cream to firm up perfectly before serving.
Notes
- Make sure both the milk and cream are very cold before starting for the best texture.
- If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes to break up ice crystals for a smoother texture.
- Use gluten-free chocolate sandwich cookies if you need a gluten-free option.
- Allow the ice cream to soften at room temperature for a few minutes before scooping for easier serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
