Easy Homemade Cookie Ice Cream

  • Yield : 8 servings
  • Prep Time : 10m
  • Ready In : 16m
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  • 1 (14-ounce) can condensed milk
  • 4 teaspoons vanilla extract
  • 1 cup chocolate sandwich cookies, coarsely crushed
  • 2 cups heavy cream, whipped
  • 3 egg yolks*


Step 1

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.

Step 2

To serve, scoop ice cream from pan or cut into slices.

Step 3


Step 4

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.

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