Easy Homemade Cookie Ice Cream (Without an ice cream maker!)  

See the end of the post for my notes.


Easy Homemade Cookie Ice Cream
Recipe courtesy Paula Deen
Show:  Paula's Home Cooking
Episode:  Ice Cream
Easy Homemade Cookie Ice Cream
3 egg yolks*
1 (14-ounce) can sweetened condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped
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.
To serve, scoop ice cream from pan or cut into slices. *RAW EGG WARNING
Food Network Kitchens 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.

My notes -
The blog I got this recipe from said to whip 1 cup of cream into 2 cups, which I did. I see the original recipe actually says 2 cups heavy cream, whipped, so I actually used half the amount. Next time I'll try with the full amount. (I believe I learned in Foods class that since "whipped" follows the comma, you start with 2 cups liquid then whip it. If it said "2 cups whipped heavy cream", then it would be 2 cups is the amount after whipping, so you would start with 1cup.) I also freeze the bowl and beater before whipping. Use cream that is not ultra-pasteurized if possible because it whips better. (I couldn't find any regular, so I had to use the U-P and it worked OK.)

The first time I made it, I used 1 cup frozen strawberries instead of cookies. It was delicious and refreshing! Today I made it again and used 1 cup M&Ms. It's not frozen yet, so I am not sure how it turned out. I did notice that the M&M coating "bled" somewhat and sink to the bottom somewhat. If I make it again with M&Ms, I might wait until the mixture is partially frozen before adding them. (Update - The M&M batch has frozen. The color is a little gross looking because of the bleeding of all the colors. And due to the amount of cream being half of what it should be, this batch is incredibly sweet. As mom would say, "It is so sweet, it will curl your teeth!")

Since it calls for raw egg yolk, I cooked the eggs, milk and vanilla to kill any potential Salmonella bacteria. I confess. I do eat raw cookie dough. Somehow raw eggs in my ice cream is different. Don't ask me how. It just is. :-)

2 comments

  • Robert L  
    10:57 AM

    This sounds Yum-O

  • Kim  
    12:33 PM

    That's awesome, Jenni! The note at the bottom of the recipe on the Food Network said to only use 1 cup of cream then whip it to double that, which is why I posted those directions. Mine was pretty sweet though, and that's probably why! I'm going to try it again with two cups of cream, and see how it turns out! I'm going to try it with some oreos AND strawberries - Mmmmmmmm! :)

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