Little did I tell you that when we spent Labor Day weekend in Ogunquit, Maine last year, we hit up the Ben & Jerry’s shop every single day…and ummm…I think there was a day (or two?) when we were there twice.
It was the only ice cream shop in town that we knew of and it was in keeping with our daily tradition when we’re in Lake George as well. I figure that all the walking (and sweating) we do when we’re on summer vacation more than makes up for the daily ice cream romps.
As do the salads we eat for days on end when we get home.
It’s no more than a simple vanilla ice cream with a cookie swirl, chocolate chips, and chocolate chip cookies. Not cookie dough – COOKIES!
The chocolate chip cookies make this ice cream insanely addictive and I’ve been holding off until this summer to make my own version.
For my version, I mixed in chunks of my absolute favorite chocolate chip cookies and chopped Oreos into vanilla ice cream and Kyle and I proceeded to stand over the container with spoons even before the ice cream was fully frozen. It was so worth the wait!
If you want to skip the Oreos and make this a full-on homemade ice cream, simply crumble up some chocolate wafer cookies in place of the Oreos. Those cookies are SO delicious that you won’t even miss the cream filling!
- 5 large egg yolks
- ½ cup granulated sugar, divided
- 1 ¾ cups heavy cream
- ¾ cup whole milk
- ¼ tsp coarse salt
- 2 tsp pure vanilla extract
- 4 to 6 homemade chocolate chip cookies
- 1 cup chopped Oreo cookies (about 8-10 cookies)
- Set a mesh strainer over a medium bowl. Fill a larger bowl about halfway full with ice and water.
- Add the egg yolks to a medium heatproof bowl. Whisk in ¼ cup sugar until the sugar dissolves; set aside.
- In a medium saucepan set over medium heat, whisk the remaining ¼ cup sugar, heavy cream, milk, and salt together. Once the mixture starts to steam, remove it from the heat. Using a ladle, scoop out some of the milk mixture from the pan and slowly stream it into the egg mixture, whisking quickly to ensure the eggs don't cook. (Tip: it helps tremendously here to set the bowl on a non-slip oven mitt or Silpat to keep the bowl from sliding around while you're whisking.) Repeat this two more times then whisk the egg mixture into the milk mixture in the saucepan. Bring the mixture to a low simmer and cook until the mixture thickens and just coats the back of a spoon, about 1 to 2 minutes.
- Pour the mixture through the mesh strainer, pressing out all of the liquid and catching any cooked egg bits that remain. Stir in the vanilla extract.
- Set the bowl inside the larger bowl on top of the ice bath and allow the mixture to cool while stirring occasionally. Once the ice cream base has cooled, cover the bowl tightly and refrigerate for 4 hours or overnight.
- Freeze the ice cream base in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a resealable container and stir in the chopped cookies. Seal the container and freeze for at least 6 hours before serving.
You'll need about ¼ of the chocolate chip cookie recipe I've listed below (or about 4-6 cookies). I made the whole recipe - because, why not?? - and baked off a few extra cookies while freezing a bunch of dough balls as well. Nobody complained about having extra homemade cookies.
inspired by Ben & Jerry's | ice cream adapted from this cookies and cream ice cream
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