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
20 min
Ingredients
2 cups heavy cream (grass-fed preferred)
1 cups (240ml) unsweetened almond milk
¾ cup allulose (derived from sugar beets preferred)
6 large egg yolks (pasture-raised preferred)
2 tsp (10ml) vanilla extract
¼ tsp salt
12 chocolate cookies (homemade or store-bought), roughly chopped
Make it Good For The Gut (Optional)
Replace ½ cup almond milk with plain kefir for probiotics.
Swap Options
Coconut sugar for allulose, coconut milk for almond milk.
Good To Know
Allulose keeps the ice cream perfectly scoopable while the cookie chunks add that irresistible texture contrast • Explore more recipes in our catalog.
steps
Step 1
Heat cream and almond milk in saucepan until just steaming.
Step 2
Whisk egg yolks and allulose until pale and thick.
Step 3
Slowly pour hot cream into yolks, whisking constantly.
Step 4
Return to saucepan and cook over low heat, stirring constantly, until mixture coats spoon (170°F (77°C)).
Step 5
Strain, then stir in vanilla and salt.
Step 6
Chill completely, then churn in ice cream maker according to directions.
Step 7
During last few minutes of churning, add chopped cookies.
Step 8
Freeze until firm, about 4 hours. Store up to 1 week.