Ingredients
Scale
- 2 cups of whole milk
- 1 cup of heavy cream
- 3/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of cookie crumbs (from your favorite cookies)
- Optional: colorful sprinkles and whipped cream for topping
Instructions
- In a mixing bowl, combine whole milk, heavy cream, and granulated sugar. Whisk until sugar is dissolved.
- Using an electric mixer, mix the creamy base on medium speed until well combined, about 2-3 minutes. Stir in vanilla extract.
- Pour the creamy mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes.
- Transfer churned ice cream to a container, layer in cookie crumbs, and freeze for an additional 4 hours or until firm. Serve with toppings if desired.
Notes
- Store in an airtight container in the freezer for up to 2 weeks.
- Allow to soften slightly at room temperature before scooping for optimal texture.
- Experiment with different cookie flavors for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg