Cookies & Cream Ice Cream

I shared this ice cream base recipe with a friend early in the summer – of course with plans to try it soon myself. When she raved about the strawberry and chocolate versions that she had made, I had to move it to the top of my “to make” list!

I used the custard base from the New York Times, contributed by Melissa Clark, and added vanilla extract and crushed cookies to make it into one of my favorite flavors. I also chilled the base in an ice bath after cooking in lieu of refrigerating overnight before freezing. We wanted to enjoy it the same day!! 🙂 Very tasty! 🙂

Yield: Makes about 1 1/2 pints

  • 2 cups heavy cream
  • 1 cup whole milk
  • â…” cup sugar
  • â…› teaspoon fine sea salt
  • 6 large egg yolks
  • 1 tsp pure vanilla extract
  • 20 chocolate cookies with vanilla creme filling such as Oreo cookies or Trader Joe’s Joe Joe’s
  1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
  2. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain through a fine-mesh sieve into a bowl set in an ice bath. Add vanilla extract and stir to mix. Stir intermittently until base is chilled. (Alternatively the base can be cooled to room temperature and the covered and chilled at least 4 hours or overnight.)
  5. Meanwhile, place cookies in a gallon-size zip-lock bag. Crush with a mallet until pieces are desired size.
  6. Churn in an ice cream machine according to manufacturers’ instructions. At the end of churning, add crushed cookies to the machine. Serve directly from the machine for soft serve, or store in freezer until firm, about 4 hours.

One Year Ago:

Brownie Ice Cream Sandwiches

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Why did I not think of this concoction myself? Ice cream sandwiches are one of the best summer treats. The combination of brownies with ice cream is one of my favorite desserts, and, of course, I am a fan of the “chipwich.” This recipe was adapted from Everyday Food. I couldn’t wait to make them after seeing the recipe!

Even in the freezer, the brownies stayed soft and chewy and were absolutely delicious in this upgrade of an ice cream sandwich. I used salted caramel (slow-churned “light”) ice cream- so many other flavors would be wonderful as well.  I think we will try cookies and cream next time. 🙂 SO GOOD!

Yield: Makes 12

  • 1 stick unsalted butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp fine sea salt
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder
  • 2 pints ice cream, softened
  1. Preheat oven to 350 degrees. Lightly spray a 10-by-13-inch jelly-roll pan with cooking oil spray. Line with parchment, leaving a 2-inch overhang on short sides, then spray paper.
  2. In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt.
  3. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 8 minutes (on convection) to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
  4. Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. After wrapping, gently push the softened ice cream to fill to the edges of the brownie.
  5. Freeze until firm, about 2 hours. Unwrap, cut into 12 pieces, and serve.

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One Year Ago:

Father’s Day Dulce de Leche Pecan Ice Cream

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As much as I would have liked my husband to try something “new” for Father’s Day, he wanted our favorite tacos. I used my CSA chard and an entire bunch of local spinach in the filling- SO delicious!! The dessert was a surprise, so I could try a new recipe of a favorite flavor. 🙂

My husband and I were at the Montreal Jazz Festival listening to an outdoor concert the first time we tried Dulce de Leche ice cream. It was a Haagen Dazs version, on a stick. We fell so in love with it that I remember the moment. 🙂

I made this version with lightly toasted pecans to celebrate Father’s Day this year. I had made a gelato version in the past that required making homemade dulce de leche– this seemed like such a (wonderful!) shortcut version to incorporate store-bought dulce de leche into a custard base. It was really creamy and delicious. I ran out of time to make pizzelles and served it in waffle bowls instead!

This recipe was adapted from Williams-Sonoma Taste. Happy Belated Father’s Day to all of the Fathers and Grandfathers!  🙂

  • 1 pint (2 cups) whole milk, plus 2 tablespoons, separated
  • 1 pint (2 cups) heavy cream
  • 8 egg yolks
  • 1/2 cup granulated sugar
  • 2 13.4 oz cans Nestle LaLechera Dulce de Leche Caramel
  • 1 cup raw pecan halves
  • freshly ground pepper, optional
  1. In a small sauce pan, heat one pint of milk and cream over medium heat until bubbles appear around the edge of the pan.
  2. Meanwhile, in a medium stainless-steel bowl, beat egg yolks and sugar; then stir in warm milk mixture.
  3. Return the custard mixture to the small sauce pan and cook over medium-low heat, stirring constantly, until custard thickens and coats the back of a spoon, 170 degrees F, about 8 to 10 minutes.
  4. Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl. (While the custard is re-heating, I clean the original bowl and re-use it.)
  5. Using a whisk, stir 1 can plus about 1/4 of the additional can of Dulce de Leche into the warm custard. IMG_9106
  6. Once incorporated, set bowl over an ice bath. Stir occasionally until cooled.
  7. Cover with plastic wrap, pressing it directly on the surface of the custard, and let cool completely in the refrigerator, chill minimally 1 hour to overnight.
  8. Pre-heat the oven to 375 degrees F. Spread pecans on a baking sheet; sprinkle with 1 tablespoon of water and season with freshly ground pepper, if using.
  9. Roast until just toasted, 5 to 8 minutes. Let cool, then roughly chop. Set aside.
  10. Churn chilled dulce de leche custard in an ice cream maker according to the manufacturer’s instructions.
  11. Fold in toasted pecans.
  12. In a small bowl, whisk remaining dulce de leche with 2 tablespoons of milk to loosen, then fold into ice cream; dulce de leche should be mixed in just enough to form a marbled effect.
  13. Place in an air-tight, freezer-proof container. Cover with plastic wrap, pressing it directly to the surface of the custard. Freeze until firm, a minimum of 4 hours to overnight. Let come to room temperature for 10 minutes prior to serving.

One Year Ago:

Warm Chocolate Puddings

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I dressed up a take-out pizza and salad night with this special dessert. Just as easy as box-mix brownies and much more fabulous! They are more like mini-soufflĂ© cakes than warm puddings. This recipe was adapted from Everyday Food. I used Trader Joe’s 72% cacao Belgian dark chocolate and topped each pudding with salted caramel ice cream. They would have been just as delicious with vanilla bean ice cream- or coffee ice cream- or no ice cream?!? I’m bringing this wonderful dessert to Fiesta Friday #10 at the Novice Gardener this week. Enjoy! 🙂

  • 4 ounces semisweet or bittersweet chocolate, chopped (I used Trader Joe’s 72% cacao Belgian dark chocolate)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons sugar
  • 2 large eggs, yolks and whites separated
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Ice cream (any flavor), for serving (optional) (I used salted caramel)
  1. Preheat oven to 375 degrees (on convection). Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
  2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
  3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
  5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 10 to 12 minutes on convection, or longer if puddings were previously refrigerated. IMG_8168
  6. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.

One Year Ago:

If you like this you may also like:

Biscoff Crunch & Swirl Vanilla Bean Ice Cream

This might be the best ice cream I’ve ever made. In fact, it might be the best ice cream I’ve ever eaten!

I have always loved the crispy spice cookies that are served on airplanes- Biscoff “the airline cookie.” I have always had trouble remembering what they were called- and I actually never knew that you could buy them. Almost immediately after seeing a recipe for Biscoff Crunch Ice Cream on Annie’s Cooking Lab, I saw Biscoff cookies at Costco. Yay!

I adapted the original recipe by putting the Biscoff swirl and crunch in my favorite vanilla bean ice cream. The vanilla bean ice cream base recipe is from Food and Wine, contributed by Jeni Britton. The Biscoff swirl and crunch recipe is from Annie’s Cooking Lab. FABULOUS.

Yield: About 3 1/2 cups

For the Vanilla Bean Ice Cream:
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces cream cheese, softened (3 tablespoons)
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 1 1/2 tablespoons light corn syrup
  • 1 vanilla bean, split and seeds scraped (see Note)
  • 1/8 teaspoon kosher salt

For the Biscoff Crunch and Swirl:

  • 3/4 package Biscoff Cookies (about 25 cookies), crumbled
  • 1/2 cup (120g) creamy Biscoff Spread
  • 1/2 cup heavy whipping cream
  • 2 tbl. light corn syrup

To Make the Biscoff Swirl:

  1. Scoop the Biscoff Spread into small saucepan and place over medium-low heat. Add the cream and corn syrup and stir until combined.
  2. Cover and refrigerate for several hours.

To Make the Vanilla Bean Ice Cream Base:

  1. Fill a large bowl with ice water.
  2. In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
  3. In another large bowl, whisk the cream cheese until smooth. (I used a stainless steel bowl.)
  4. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds.
  5. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes.
  6. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
  7. Gradually whisk the hot milk mixture into the cream cheese until smooth.
  8. Whisk in the salt.
  9. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
  10. Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions.

To Incorporate the Crunch and Swirl:

  1. Once the ice cream is chilled, stir in the Biscoff cookie pieces.
  2. Place a spoonful of ice cream in a glass loaf pan or plastic container, spread some of the Biscoff swirl mixture over the top.
  3. Repeat the layers, finishing with ice cream on top.
  4. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid or cover with additional plastic wrap.
  5. Freeze the ice cream until firm, about 4 hours, preferably overnight.

Note: 1 tablespoon of Nielsen-Massey vanilla bean paste can be substituted for the split vanilla bean.

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