Cookie Milk Ice Cream - its Amazing!

Cookie Milk Ice Cream - its Amazing!

We wanted to make a recipe that uses the cookie milk we posted recently. To make an extra yummy ice cream, we switched up the cookie milk recipe a little, adding cream to the milk and its awesome. 

(Note:  this recipe calls for an ice cream maker)

INGREDIENTS
    • 450 ml milk,
    • 150ml cream
    • 5 cookie doughs of your choice – we used classic chocolate chip
    • 1/3 cup sugar (firmly packed)
    • 2 teaspoons cornflour
    • 1/4 teaspoon flaky salt, (or to taste)
    • 240 ml milk,
    • 60 ml cream

If you’re keen to add a swirl add in some cooled chocolate sauce or caramel sauce (you could also buy these ready made - just saying) when its nearly finished (see instructions at the end)

INSTRUCTIONS

Cook the cookies according to instructions and allow to cool

Break in the cookies into a bowl or jug big enough to hold at least a litre and add the first measure of milk (450ml) and cream (150ml).  Place in the fridge for at least an hour or up to 4 hours. (if you’re impatient like us its worth knowing, we only left it for one hour and it worked perfectly)

Once the milk has infused – strain the milk through a sieve to remove the cookie dough crumb (its tempting to eat the mush, but its not really that nice).  Don’t push down too much on the crumb, just stir gently in the sieve or shake it slightly to let the milk come through.  We happen to have a tea strainer in our house – so we strained it a second time to clear any extra bits. 

You're gonna heat the milk now, so set up an ice bath with a metal bowl sitting in a bowl/container of ice water so you can quickly cool the custard once its ready.

Place the cookie milk in a pot and add the dark brown sugar, cornflour and salt.

Whisk over medium high heat until the mixture reaches a boil and thickens slightly. Let boil for 15 seconds and then strain into the metal bowl – stirring now and then, until cold.

When it’s cold pour in the second measure of milk (240 ml) and cream (60 ml) and mix until you have an even consistency.

Pour your custard into your ice cream maker and freezer according to the instructions on your machine (ours took about 30 minutes until it was soft ice cream)*

Place in a container to freeze completely.

*If you’re adding a sauce – stir the sauce through before decanting to a container – or pour half your ice cream into your container, pour on a layer of sauce and the place more ice cream on top – feel free to add other things to your ice cream if you like – but we just loved the cookie milk ice cream with no add-ins – give it a go.  We reckon you’ll like it that way too.

Enjoy.

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