Cookies and Cream Ice Cream

Try this easy and delicious ice cream with everybody's favorite cookie!  Corn syrup is the secret ingredient that keeps the ice cream soft and smooth in the freezer.

Quick Facts

Prep Time: 10 minutes
Freeze Time: 25 to 30 minutes
Yield: 1 quart

Ingredients

  • 2 cups whole milk
  • 1-1/2 cups heavy cream
  • 1 cup sugar
  • 1/3 cup Karo┬« Light Corn Syrup
  • 1 tablespoon pure vanilla extract
  • Pinch of salt (optional)
  • 1 cup chopped chocolate sandwich cookies

Directions

  1. Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, vanilla extract and salt; continue stirring until well blended.

    Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream. Churn in cookie pieces the last minute of churning or fold in after transferring to a storage container.  Can be served freshly made or stored in a container in the freezer.  The ice cream will become more solid in the freezer.

    Recipe Note: The amounts in this recipe will fill one 1-quart size ice cream machine bowl. Bowl sizes may vary by manufacturer so amounts may need to be adjusted accordingly.  Place a storage container in the freezer before mixing begins to help prevent melting while transferring from the machine.  For firmer ice cream freeze in container for at least 4 hours.  When adding ingredients you will need a container that holds at least 1-1/2 quarts.