Cookies & Cream ice cream is one of my favorite classic ice cream flavors. I love finding the crunchy, chocolatey, cream-filled cookies in a sea of creamy vanilla ice cream. Well I did, until I discovered that some people make/like their cookies & cream mixed together. An ice cream shop near my hometown serves up a scoop of Cookies & Cream ice cream that is really more like a scoop of cookie-flavored goodness with more cookies mixed-in. The first time I tried it, I was in love. So when I was approached by Kitchen Play (more on this next week) to do an Oreo-inspired dessert, I was all in.
Below is my rendition of my new favorite cookies & cream classic ice cream, Double Oreo Ice Cream. Enjoy!
Double Oreo Ice Cream
Recipe made using ice cream base technique from Jeni’s Splendid Ice Creams at Home
Makes 1 quart
2 cups whole milk
1 Tablespoon plus 1 teaspoon cornstarch
1 ½ oz. cream cheese, softened
1/8 teaspoon kosher salt
1 ¼ cups heavy cream
2/3 cup cane sugar
1/8 cup light corn syrup
12 to 14 Oreo Cookies
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk together cream cheese and salt. Set a fine mesh sieve over the bowl and set aside.
Combine the remaining milk with heavy cream, sugar, and corn syrup in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture through the sieve into the cream cheese. Whisk until smooth. Break up 6 Oreos and put in the bowl with the hot milk mixture. Steep for 30 minutes to dissolve cookies and impart flavor. Whisk to incorporate cookies. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, whisk ice cream base to break up any remaining cookie pieces. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Break up remaining cookies and sprinkle a layer of cookies into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top. Continue to alternate layers of cookies and ice cream until the container is full, topping with a sprinkle of cookie pieces.
Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.