I love to experiment and eat sweets more than the main course. So though I keep trying out a lot of cakes, sweets and other desserts, I had never tried my hand at ice cream. This was my 1st attempt and seriously amazingly impressed with the outcome. I’ve made many more flavors ever since and never knew it was this easy. As of now, I’m experimenting more with eggless base ice creams. Once I get a knack of the whole thing, surely we’ll move on to ice creams with egg. And NO I do not own an ice cream maker and neither do you need one…atleast not for making this Cookies n Cream Ice cream, or for the Strawberry Icecream that will be posted soon, or for any other ice cream that I’ll be posting.
My older son A is not exactly allowed ice creams and other cold stuff because of certain health issues. Therefore I’ve never stocked up on Store bought tubs ever. But when he doesn’t have a cold, we do treat him by taking him to an ice cream parlor. But that’s possible only on the weekends. And since weekend mornings are lazy mornings, by the time we step out of the house its already evening and most of the time the ice cream is eaten at night. First of all the ice cream is not that good for him and eating at night is not at all good. Now that I’ve started to make ice creams at home, the advantage is I can keep it out at room temp for it to melt a bit and can give it to him as dessert after lunch. We don’t wait for weekends anymore. He’s happy and i’m happy too.
About the ice cream all I can say is that you’ll surely rethink about buying the store bought tubs. These are really rich, creamy and delicious. And ofcourse they are eggless, really easy to make using just a handful of ingredients and tastes as fabulous as any top brand!
Cookies and Cream Ice Cream – Eggless!
- Milk – 1 cup
- Castor Sugar – 2/3 cup
- Cream – 2 cups
- Vanilla Essence – 1 teaspoon
- Oreo Cookies – 20-25 pcs.
- Let start with the oreo cookies – you could either break it into chunks or kinda powder it coarse… Break by hands, or take a mortar pestle to crush it coarse or else put it in a ziplock bag and run a rolling pin. Cover it with cling wrap and refrigerate till needed. Stop yourself from eating them!
- Take the milk, pour it into a saucepan and let it scald.. it shouldn’t boil. Now that means switch off flame as soon as you see few boil bubbles around the edges.
- Toss in the castor / powdered sugar. Mix and let it cool.
- Once cool, whisk in the cream and the vanlla essence. Let there be no lumps!
- Transfer to an airtight container and let it set in the freezer for about 2 hours.
- After 2 hours you would notice, it’s starting to ice up around the edges. Take a fork and nicely break down all the ice and mix the whole thing well. Freeze again for 2 hours.
- After 2 hours, repeat the same process of breaking the ice using a fork n mixing it. Freeze a 3rd time….
- Now again after 2 hours, repeat the whole procedure again, but this time toss in the crushed oreo cookies and mix it well.
- Freeze it for a good 8 hours or overnight for it to set well.
- Next day, scoop and enjoy!
- Don’t put the oreo cookies in a grinder to get it ground fine. I broke the oreo cookies to small pieces by hand and then slightly crushed it with a pestle – it was somewhere in between coarse powder n chunky. Myself n my little one loved biting into the chunky pieces as it was like biting into an ice cream cake. However, my husband and the older son, preferred the coarse cookie powder to the chunks. Do what you think your family would prefer.
- If you don’t have an ice cream maker, please do not forget to take the ice cream mix out from the freezer every 2 hours, break the ice using a fork and mix well. Do this atleast 2-3 times and then add the cookies in the last. This prevents ice formation or crystallization.
- If you have an ice cream maker, life is easier. Just put the whole mix into your ice cream maker, follow the instructions of your machine and then freeze for about 4-5 hours till it firms up.
Scoop out and serve homemade, eggless, super easy Cookies and Cream Ice Cream!!!