Monday, April 11, 2011

Cookies & Cream Ice-Cream

I have a confession to make...I love ice-cream! And I'm sure I'm not the only one. Who can resist this rich, creamy indulgence? I came across a recipe from Kayotic Kitchen that was said to be a copycat to the Haagen-Dazs Cookies & Cream. Wow, what a bold claim, right? Well since there is nothing better on earth than Haagen-Dazs ice-cream, I had to try it. And you know what? I was pleasantly surprised! Although nothing compares to the real thing, if you can't get to the store or just don't want to shell out the money ('cause it ain't cheap!), this is a really good substitute. And get uses no cream! What? You could actually call this healthy ice-cream. Don't laugh...I didn't believe it either. But this recipe produces a rich, creamy ice-cream. I've adapted the recipe a bit to our taste and it's really good, really easy, and pretty healthy. What more could you ask for?

Cookies & Cream Ice-Cream

4 tbsp flour
2 cups fat free milk
1/4 tsp salt
2 tbsp sugar
1/2 cup sweetened condensed milk
2 tsp vanilla extract
8 Oreo cookies

Pour 2 cups of milk in a sauce pan. Add the flour, vanilla extract, salt, and sugar. Whisk the mixture together and slowly heat it until the milk starts to thicken. This will take a few minutes. Keep whisking until the ice cream base is thick but still pourable. You don’t want it to be too thick. Transfer it to a bowl and let it cool off.

As soon as the vanilla milk has cooled off, stir in the sweetened condensed milk. This will give your ice cream plenty of flavor, sweetness and richness. Let the mix get really cold before adding it to the ice cream maker (I chill it overnight).

Transfer the mixture to the ice cream maker and let it do its thing. Right before the ice cream is done, crumble up the Oreo’s and add them to the machine. Don’t let the machine mix them up too long, so you have nice chunky pieces.

Transfer the ice-cream to a freezer safe container and freeze for 2 hours. Scoop it out and enjoy!

Makes about 1 1/2 pints

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