Cookie Ice Cream

Prepare yourself, this ice cream is about to change your life.

I had some cookies that didn’t quite tun out and I needed to use up so I got it in my head that I was going to make ice cream. What came out of that has now ruined me to all other ice cream forever.

This ice cream is so creamy, indulgent, and EASY. No ice cream maker? No problem. You don’t need ruined cookies, normal ones would be delicious. My hot fudge I used was homemade, but store bought will be fine. You don’t have to make homemade sweetened condensed milk because store bought will work great. It’s just easy.

I must admit, I used mooville cream for this as I’m trying to get my butterfat percentage right to get our cream to whip. I think I can do it if I use my cream separator, but that still doesn’t help the masses as I cannot sell cream. If you get raw cream to whip up well, tell me your secrets! I need to know!

As always with my recipes, use what you have! Have oatmeal raisin? Sub the hot fudge for caramel or something and make it work! Make it your own!

Cookie Ice cream

Ingredients:

• 2 cups cream

• 1 tablespoon ish vanilla bean paste or vanilla extract

• 1/2 teaspoon salt

• 14 ounces sweetened condensed milk, homemade or store bought

• 3-4 cups of crumbled chocolate chip cookies

• 1 cup hot fudge (more or less to your taste)

Instructions:

In a large bowl, whip the cream to soft peaks. Add in the vanilla and salt. Beat to still peaks. Add in the sweetened condensed milk. Beat until just combined.

In a 9x13 pan with a lid, pour half of the ice cream base in. Sprinkle about half of the crumbled cookies on the ice cream base. Plop in about half of the hot fudge. Swirl the ice cream together. Repeat these steps with the remaining ingredients. I did reserve half a cup or less of the cookies to crumble on top, but it’s not necessary. Place the lid on the pan.

Freeze the ice cream for at least 4 hours or more. Scoop and enjoy!