Karo Light Corn Syrup and No-Churn Cookies & Cream Ice Cream

Make Summer’s Best Homemade Ice Cream

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Mario & Courtney Lopez

Hosts of the FoodQuest series (airing on WGN, Cooking Channel and Food Network)

Ice cream is having a moment, and Mario and Courtney Lopez are ready for it with an amazing No-Churn Cookies & Cream Ice Cream recipe. The secret ingredient is Karo^® Corn Syrup, which helps maintain a smooth, creamy texture even when it freezes.

“Karo^® Corn Syrup is the secret to a smooth, creamy texture.”

—Mario Lopez

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No-Churn Cookies & Cream Ice Cream

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Difficulty: Beginner

Yield: 1 quart

Prep Time: 15 mins

Chill Time: 8 hours

Ingredients

2 cups heavy cream, cold from the refrigerator
1 cup sweetened condensed milk
¼ cup Karo^® Light Corn Syrup
¼ cup milk
2 teaspoons vanilla
¼ teaspoon salt
20 chocolate sandwich cookies, chopped

Instructions

Place the heavy cream in a large bowl and use a hand mixer to blend on high speed until soft peaks form (about 1 - 2 minutes). Scrape down the bowl and beat for about 30 seconds more until stiff peaks form.
In a separate bowl, mix together the sweetened condensed milk, Karo^® Light Corn Syrup, milk, vanilla and salt. Mix until well combined.
Drizzle half of the milk mixture over the whipped cream and gently fold together using a rubber spatula. Add the rest of the milk mixture, continuing to fold together until no streaks of milk remain and mixture is even and smooth.
Fold the chopped chocolate sandwich cookies into the mixture until well incorporated.
Pour mixture into a 9″ round pan or 8″ square baking dish. Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours.
Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.