This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Recipe updated 7/18/16
“Ice cream the first week of January? You’re crazy, Briana!”…said no one ever because it’s cookies n cream ice cream, which has got to be about the most-requested ice cream ever. It’s finally here!
I have been dubbed “The Ice Cream Queen”, but it’s been an embarrassingly long time since I posted an ice cream recipe. A long time, as in last March (this mint ice cream). As in, 10 months ago. Aaahhhh!!! Sorry about that, folks. I guess it feels like less time than that because since then I’ve been remaking a lot of my old recipes, tweaking them and re-photographing them for my upcoming cookbook. There are a few more new ice cream recipes I want to “churn out” (where’s the lame joke buzzer when I need it…*ahem* Odyssey reference) before my cookbook is published, so I should have a few more to share with you before too long.
This cookies n cream ice cream boasts chocolate cookie pieces in a creamy vanilla ice cream. It actually turned out even better than I was expecting, and my mom (who is a cookies-n-cream-aholic) loved it. Since I made up the recipe, she’s been enjoying making batches of the chocolate cookie bits, keeping them in the freezer, and stirring them into this basic vanilla milkshake for an “Oreo” shake.
You can find this recipe in my cookbook, Necessary Food.
- 2½ cups unsweetened almond milk (use carton coconut milk for a nut free option)
- ½ cup cottage cheese
- ½ cup heavy whipping cream
- 1 T vegetable glycerin, optional but highly recommended
- 2 tsp. vanilla extract
- ½ tsp. baking powder
- 6-7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), to taste
- ⅛ tsp. salt
- 1 tsp. glucomannan
- Blend all the ice cream ingredients together until completely smooth. Churn in an automatic countertop ice cream maker according to manufacturer's directions.
- Mix the cookie crumb ingredients together and press them onto a greased baking pan. Bake at 350 degrees for 6 minutes, then remove the cookie bits from the oven and put them in the freezer to chill.
- When the ice cream is finished churning, stir it into the chilled crumbs. Enjoy right away or freeze to firm up a little more.
- Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
- I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
This recipe was updated July 18, 2016.
Briana’s Baking Mix
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- Ninja blender
- Vegetable Glycerin
- The Trim Healthy Mama online store carries THM Pure Stevia Extract Powder, Super Sweet Blend, and other great products!