Ingredients for Easy Homemade Cookie Ice Cream Paula Deen
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- Vanilla Extract
- Chocolate Sandwich Style Cookies
- Heavy Cream
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How to Make Easy Homemade Cookie Ice Cream Paula Deen
- In a large bowl, whisk together 4 large egg yolks until light and fluffy.
- Gradually whisk in 1 (14-ounce) can of sweetened condensed milk and 1 teaspoon of pure vanilla extract until fully combined and smooth.
- Gently fold in 1 cup of your favorite crushed cookies (chocolate chip recommended!).
- Gently fold in 2 cups of whipped heavy cream until just combined. Be careful not to overmix.
- Pour the mixture into a 9x5 inch loaf pan lined with parchment paper or foil, leaving some overhang to easily lift out the frozen ice cream.
- Cover the loaf pan tightly with plastic wrap, then wrap it again in aluminum foil to prevent ice crystals from forming.
- Freeze for at least 6 hours, or preferably overnight, until solid.
- To serve, let the ice cream sit at room temperature for about 10 minutes to slightly soften before scooping or slicing. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
232g
Fat
171g
Carbs
20g