Easy Homemade Cookie Ice Cream

Cookie Ice Cream

Cookie Ice Cream

Total Time: 16 min
Prep: 10 min
Inactive: 6 min
Yield: 8 servings
Level: Easy

3 egg yolks
1 (14-ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped

1) In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.

2) To serve, scoop ice cream from pan or cut into slices.

We suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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