this is no good. i don’t recommend making it. you won’t like it.
but if you do make it, i’ll bite the bullet and eat it for you.
i will tackle that bear for you.
i kid, of course.
this is one of those crazy/weird “shouldn’t work but somehow nothing turned into something” recipes.
and [i can’t believe i’m saying this] i added too many cookies to this adapted recipe.
there are so many cookies mixed in that the no machine ice cream doesn’t know where to go.
but the sure thing is that this tub of awesome did not last long in our house.
it did spend at least one overnight in the freezer though and the weird part was that it stayed soft/scoop-able.
So I dubbed it Milkshake Ice Cream for 3 reasons:
- the ratio of cookie to ice cream
- straight from the freezer
- it was smooth and creamy
- but remained scoop-able.
- luckily enough, one batch is only about the size of 1 large milkshake.
- to be enjoyed in multiple instances unless you crave a belly ache.
just remember: if you follow this recipe and add too many cookies, you know who to call to take it off your hands.
you’re welcome in advance for this service.
but seriously folks:
make this awesome creation at your own risk. if you love cookies’n’cream ice cream as much as me, be prepared [to eat the entire batch in a very short amount of time]
one year ago: Oven Chicken Fajitas
- 1 C heavy whipping cream, chilled
- 7 oz sweetened condensed milk
- 1-2 C partially crushed sandwich cookies, oreo or joe-joe you still want chunks of cookie.
- Put heavy whipping cream into food processor and pulse for about 30 seconds until it is no longer in liquid form.
- in a large bowl, fold whipped cream into the sweetened condensed milk.
- gently fold in cookie pieces
- transfer ice cream to chosen receptacle for freezing. I used a metal loaf pan.
- cover top of ice cream with saran wrap.
- freeze at least a couple of hours before scooping and enjoying.