Easy Homemade Cookie Ice Cream2014-10-17
- 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*
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.