Food Recipes Easy Cookies ‘n’ Cream Ice Cream 3.8 (670) 2 Reviews By Kristin Appenbrink Kristin Appenbrink Kristin Appenbrink is a freelance writer and editor with over 15 years of journalism experience. She is a former senior editor at Real Simple. Her work has been seen in The Kitchn, Better Homes & Gardens, Brit + Co, and other publications. Highlights: * Over 15 years of journalism experience * Senior content strategist at Google * Former senior editor at Real Simple * Former editorial director at Brit + Co * Former editor-at-large at The Kitchn * Former contributing editor at Tastebook * Former contributing lifestyle editor at About.com * Co-founder of the Silent Book Club * Founding board member of ASME Next Real Simple's Editorial Guidelines Updated on January 28, 2015 Print Share Share Tweet Pin Email Photo: RealSimple.com Yield: 1 quart Ingredients 2 cups heavy cream 1 cup whole milk ⅔ cup sugar 1 teaspoon vanilla extract 20 chocolate sandwich cookies Directions Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved. Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool. Place the chocolate sandwich cookies into a gallon size plastic bag. Using a rolling pin or a rubber mallet, break up the cookies being sure to leave some larger pieces. Store the cookies in the freezer. Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is nearly finished freezing, pour the frozen cookie pieces into the machine, and allow to mix thoroughly. (You will still have to stir it up a bit after the machine is done.) Store in an air tight container and freeze for an additional 2 hours. Print