Cookies & Cream Ice Cream
Cookies & Cream Ice Cream [The Crumble Crush Remix]
Creamy vanilla ice cream loaded with chunks of chocolate cookie goodness. This is the ice cream that makes everyone feel like a kid again.
Makes
Serves 6-8
Total Time
6 hr 20 min (14 min prep)
Ingredients
For Ice Cream Base:
2 cups (480ml) heavy cream (grass-fed preferred)
1 cup (240ml) unsweetened almond milk
3/4 cup (144g) allulose or coconut sugar
6 large egg yolks (pasture-raised preferred)
2 tsp (10ml) vanilla extract
1/4 tsp (1.5g) salt
For Mix-Ins:
12 chocolate cookies (120g), roughly chopped
2 tbsp (30g) mini dark chocolate chips (optional)
Make it Good For The Gut (Optional)
Replace 1/2 cup almond milk with plain kefir for live probiotics that create natural sweetness and creaminess. Use collagen peptides (2 tbsp) dissolved in the warm cream for gut-healing amino acids. Add 1 tsp vanilla-flavored prebiotic powder to feed beneficial bacteria. Choose cookies made with cassava or almond flour for easier digestion.
Remix Options
Sugar Swaps: Use 3/4 cup (225g) pure maple syrup (reduce almond milk by 1/4 cup) or 1/2 cup (160g) raw honey for natural sweetness. Dairy-Free: Replace heavy cream with full-fat coconut milk (2 cans) for rich tropical flavor. Mint Chocolate: Add 1 tsp peppermint extract and use chocolate mint cookies for refreshing twist. Birthday Cake: Use vanilla wafer cookies and add 2 tbsp rainbow sprinkles for celebration vibes. Peanut Butter: Swirl in 1/3 cup natural peanut butter and use peanut butter cookies. Coffee Twist: Add 2 tbsp instant espresso powder to base and use coffee-flavored cookies.
Good To Know
Custard Temperature: Cook custard to exactly 170F (77C) – use instant-read thermometer for accuracy. Mixture should coat spoon and hold a line when you run your finger across it. Chilling Time: Custard must be completely cold before churning for best texture – chill at least 4 hours or overnight. Cookie Prep: Break cookies into chunky bite-sized pieces, not crumbs, for best texture contrast. Storage: Press plastic wrap directly onto surface to prevent ice crystals. Store up to 1 week in freezer. Serving Tips: Let soften 5-10 minutes at room temperature for perfect scooping consistency. No Ice Cream Maker: Pour into shallow dish, freeze 45 minutes, then stir vigorously every 30 minutes for 3-4 hours until firm.
steps
Heat:
In heavy saucepan, combine cream and almond milk. Heat over medium heat until just steaming and small bubbles form around edges – do not boil.
Whisk:
In large bowl, vigorously whisk egg yolks and allulose until mixture becomes pale yellow and thick, about 2-3 minutes.
Temper:
Slowly pour hot cream mixture into yolk mixture, whisking constantly to prevent curdling. Add about 1/4 cup at first, then gradually add remaining.
Cook:
Return mixture to saucepan and cook over low heat, stirring constantly with wooden spoon, until custard reaches 170F (77C) and coats the spoon.
Strain:
Immediately strain custard through fine-mesh sieve to remove any lumps. Stir in vanilla extract and salt until well combined.
Chill:
Cover with plastic wrap pressed directly onto surface and refrigerate until completely cold, at least 4 hours or overnight.
Churn:
Churn in ice cream maker according to manufacturer’s directions. During last 2-3 minutes of churning, add chopped cookies and chocolate chips.
Freeze:
Transfer to airtight container and freeze until firm, about 4 hours. Let soften 5-10 minutes before scooping and serving.