It’s Sunday, so you know what that means. It’s time to celebrate another #SundaySupper. This week we’re cooking with the kiddies. Now, I don’t actually have children, but I made something any child couldn’t resist. Heck, it’s something I could never resist, either. I made ice cream, y’all. Cookies & Cream ice cream! What child could resist the lure of a big ol’ bowl of ice cream filled with chunks of America’s favorite cookie, the Oreo? No child that I know.
I woke up around 11pm last night and treated myself to a small scoop of this ice cream. I’m pretty sure that my ice cream snowball fight dream triggered my sudden craving. Just knowing that there’s a treat in my kitchen waiting to be eaten causes lack of sleep.
Ice cream is one of the easiest treats to make. You make a custard, you let the custard chill in the fridge until completely cool, then you churn it. Simple and absolutely rewarding.
This ice cream was the creamiest ice cream I have ever eaten. I think it has something to do with the six egg yolks. Hey, I never claimed it to be healthy.
Enjoy cooking with the kiddies and, most of all, enjoy eating with your family around the table.
Check out what the other #SundaySupper foodies are making:
Start your day:
- Panko Encrusted French Toast Sticks ~Doggie At the Dinner Table
- Pineapple Not-Upside Down Muffins ~In the Kitchen with Audrey
- Bacon, Egg & Sausage Breakfast Cups ~Daily Dish Recipes
- Buttermilk French Toast with Homemade Cinnamon – Raisin Bread ~What Smells So Good
- Snack Attack: 3 Healthy Choices for Little Nibblers ~Cindy’s Recipes and Writings
- Fruit Salad in an Orange Cup ~Mama’s Blissful Bites
- Whole-wheat Pretzel Dogs ~Family Spice
- Poblano Mac ‘N Cheese ~Juanita’s Cocina
- Coconut Chicken and Shrimp ~Super for a Steal
- Lunie and Mini-me’s Grilled Pizza ~Cravings of a Lunatic
- Hedgehog Meatballs and Chili Dog Pie ~Cooking by the Seat of our Pants
- Walking Tostada ~Shockingly Delicious
- Mini Sausage Rolls ~Small Wallet Big Appetite
- Mini Corn Dog Muffins ~In The Kitchen With KP
- Mexican Black Bean & Quinoa Burgers with Homemade Guacamole ~Cupcakes and Kale Chips
- Threaded Spaghetti Hot Dog Bites ~Damn Delicious
- Golden Potato Patties ~My Trials in the Kitchen
- Grilled Chicken Wings in Sesame Flavors ~The Queen’s Notebook
- Spaghetti Tacos ~Girlichef
- Parmesan Corn on the Cob ~Home Cooking Memories
- Yum Yum Salmon and Green Beans ~Family Foodie
- Pad Thai ~Meal Planning Magic
- Chicken Tortilla Bake ~Mrs. Mama Hen
- Chocolate Slab ~Happy Baking Days
- Chocolate Chip Cut-Out Cookies ~Chocolate Moosey
- Self-Crust Coconut Pie ~Magnolia Days
- Fresh Cherry Clafoutis ~The Meltaways
- Wolf’s Wonderful Peanut Butter-Brownie Fudge Sundaes ~The Weekend Gourmet
- Healthy Creamy Caramel Apple Parfaits with Greek Yogurt ~Sue’s Nutrition Buzz
- Chocolate and Salted Caramel Pudding Pops ~Hezzi-D’s Cooks and Books
- Chocolate Cheese Turnover ~Basic and Delicious
- Chocotorta Vintage Kitchen Notes
- Oatmeal and M&M Cookies ~That Skinny Chick Can Bake
- Purple Blueberry Cake ~Tora’s Real Food
- Tropical Popsicles ~Pippi’s in the Kitchen Again
- Carrot Cupcakes ~Diabetic Foodie
- 1 cup whole milk
- ¾ cup sugar
- 2 cups heavy cream, divided
- ½ tsp. vanilla paste
- 6 large egg yolks
- 1 tsp. vanilla extract
- 1½ cups oreo cookie crumbs, about 8 cookies
- In a large bowl, add 1 cup of heavy cream and place a mesh strainer on top.
- In a medium bowl, add the egg yolks and whisk to combine.
- Heat the milk, sugar, and the remaining cup of heavy cream in a medium saucepan over medium-low heat just until the mixture is hot to the touch (do not boil).
- Slowly pour the heated milk mixture into the egg yolks, whisking constantly. Add the egg mixture back to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 3 minutes. Pour the mixture through the strainer and stir into the cream. Add the vanilla extract and stir to combine.
- Place the mixture in an airtight container and chill completely before churning, at least 8 hours.
- Place Oreo cookies in a ziploc bag and crush into a coarse crumb with a rolling pin.
- When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is finished churning, stir in your cookie pieces with a rubber spatula. Place ice cream in an airtight container and freeze. Enjoy!