This is the thirtieth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
It’s a hot summer day, and the school year has just ended. My friends and I are walking towards the local ice cream shop, celebrating our first official day of freedom as all our responsibilities from the school year wash away. For a split second, it feels as if we are all little kids again. The first bite is heavenly, taking us back to our youth and innocence.
Many of my best childhood memories involved eating ice cream, whether at parties or just with friends. When I was in elementary school, I often begged my parents to buy an ice cream cake for my birthday. I believe that no matter where you’re from in the world, you’re bound to love ice cream, so today, I am sharing a simple recipe for a homemade version of the treat. This is a cookies and cream flavored ice cream that can easily be modified to your liking.
Time: 4 hours & 10 minutes total
Ingredients & Supplies:
1 medium mixing bowl
1 hand blender or mixer
1 rubber spatula
1 rolling pin
1 Ziplock bag
1 cup heavy cream
1 teaspoon vanilla extract
⅓ can of sweetened condensed milk (approximately 5 oz.)
Optional: 4-5 Biscoff cookies, or any type of cookie (Oreos, chocolate chip cookies, etc.)
Add the heavy cream to a medium mixing bowl. Use a mixer or hand blender to mix the heavy cream until it forms whipped cream. Be careful not to blend the heavy cream too much as it will form butter instead.
Add the vanilla extract and sweetened condensed milk. Use the mixer or hand blender to mix the ingredients together until they are well combined. If the mixture is not sweet enough, add more sweetened condensed milk to taste.
Place 4-5 Biscoff cookies in a Ziplock bag, and use a rolling pin to crush the cookies. Add the crumbled cookies to the whipped cream mixture. Use a rubber spatula to incorporate the bite-sized cookie pieces into the mixture. If you prefer, you can skip this step and make plain vanilla ice cream instead.
Freeze the whipped cream mixture for a minimum of 4 hours before eating. Freezing overnight produces the best result.
Adapted from Eitan Bernath’s “Four Ingredients Oreo Ice Cream”