Cookies & Cream Frozen Custard

There really are no words to describe how ridiculously good this Cookies & Cream Frozen Custard is! Creamy, smooth, rich and chock full of chopped Oreos.  It’s just completely insane!

We are a bit of ice cream fanatics at our house.  Whether it’s homemade ice cream, store-bought, shakes from Ice Berg, concretes from Nielson’s Frozen Custard, Cold Stone, etc. . . . we ♡ it all!

This Cookies & Cream Frozen Custard might just be my new all-time favorite homemade ice cream/custard I’ve ever made, and I have made a lot of it in my lifetime. To be completely honest, when I made this last week I hid it from my kids. Well, all but one of them because Zach somehow found out about it.

So I had to share with him, and for a day or two it was our little secret and we weren’t about to spill the beans.

Unfortunately my other boys somehow found out about it and Zach and I had to share.  It was gone the next day and I’m pretty sure I shed a few tears. So I made more and when that ran out I made another batch.

Yes, I made this three times in one week and if you could just taste it, you’d probably do the same thing, so no judging here.

I think it’s safe to say I’m completely hooked on this stuff and I think you might be too so go make some.

One more thing, my apologies to anyone that tried to access my site yesterday and couldn’t, I was having issues, but I’m hoping they’re worked out. There may still be a few glitches over the next 24 hours, but hopefully after that everything should be back to normal. . . .ugh!!! I am sooo not tech savvy!

Cookies & Cream Frozen Custard

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• Total Time: 20 mins + chill time & freeze time
• Yield: 2 quarts 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 cups heavy cream
• 1 cup half and half
• 1 1/4 cups sugar
• 1 teaspoon vanilla bean paste
• 6 egg yolks
• 16 Oreos, broken up

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Instructions

1. In a saucepan over medium low heat, whisk together the heavy cream, half and half, sugar, and vanilla bean paste. Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat.
2. While cream is heating up, whisk 6 egg yolks together until frothy and slightly pale yellow (I like to use my hand mixer to do this, it makes it way faster). After removing the cream mixture from heat, remove about 1/4 to 1/3 cup of the hot cream mixture and vigorously whisk into the eggs. Place the pan of cream back on the stovetop over medium low heat, and whisk the egg mixture back into the remaining cream. Heat, stirring constantly, until thickened (it only takes a couple minutes). You should be able to dip the back of a spoon into the mixture and drag your finger through the cream on the back of the spoon and it should leave a trail. Remove from heat place a piece of saran wrap up against the custard mixture and chill in the refrigerator (for several hours or overnight).
3. Once the mixture is chilled freeze according to your ice cream maker’s instructions. When the custard is almost done churning, take the chopped Oreos toss into the ice cream machine. Transfer to a freezer-safe container. Press a piece of plastic wrap right up against the custard and then cover tightly with a lid. Freeze for at least 2-3 hours before serving if you want it a little firmer.

Notes

• If you don’t have vanilla bean paste, you can just add 1 to 2 teaspoons of pure vanilla extract. I bought my vanilla bean paste at TJ Maxx and absolutely love it.

• Prep Time: 20 mins + chill time
• Cook Time: 2 to 3 hours chill time after frozen
• Category: Desserts

Recipe Source:  Adapted slightly from Oh Sweet Basil