Easy Homemade Cookies ‘n Cream Ice Cream
By Paula DeenJUMP TO RECIPE
- 3 egg yolks
- 1 (14 oz) can condensed milk
- 4 teaspoons vanilla extract
- 1 cup chocolate sandwich cookies coarsely crushed
- 2 cups heavy cream, whipped
In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9×5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream from pan or cut into slices.