I’ve always loved cookies and cream, one of my fav go to ice cream flavours apart from chocolate chip cookie dough. Used to love the version by Baskin Robbins but…. it just wasn’t the best – until I tried Ample Hills Creamery!!

This recipe is a game changer. No lie. I’m eating it out of the tub right now, and it’s legit crack. I first tasted Sweet Cream and Cookies last summer in NYC, at Ample Hills Creamery. Still remembering that hot day in Brooklyn, and how I declared it the best cookies and cream that ever touched my lips!! Now what makes this ice cream are the huge chunks of Back to Nature cookies, a less sweet version of Oreos that’s sort of an eyeopener (I never knew you existed!!).

Recreating the ice cream at home was very easy – took the recipe straight from their cookbook! It calls for Walt’s Dream base, a creamy luscious vanilla ice cream base made from fresh milk and cream, skim milk powder and organic cane sugar. The recipe itself stresses that they recommend the organic stuff; but I was only able to find organic sugar from Bulk Barn. SO DELISH!!

Sweet Cream and Cookies Ice Cream

Walt’s Dream (ice cream base)
From “Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop”
¾ cup organic cane sugar
½ cup skim milk powder
12⁄3 cups whole milk
12⁄3 cups heavy cream
3 egg yolks
Instructions: Prepare an ice bath (see note below) in your sink or in a large heatproof bowl.
In a medium saucepan, combine the sugar, skim milk powder and milk. Stir with a hand mixer or whisk until smooth.
Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the cream.
Recipe: Chocolate Ice Cream
Place the egg yolks in a medium bowl. While whisking, slowly pour in ½ cup of the hot milk mixture to temper the egg yolks.
Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.
Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165 degrees, 5 to 10 minutes more.
Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
Now you’re ready to make ice cream. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions. Or, if you want, you can keep it in the refrigerator for up to 3 days before churning.
After churning, serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.
Note: The easiest place to create an ice bath is in your kitchen sink. Fill the sink a quarter of the way with cold water and add a few handfuls of ice. Then gently lower the ice cream base into the ice bath.
Let cool for 15 to 20 minutes, stirring occasionally. Make sure your base has cooled completely before churning.

Sweet Cookie Ice Cream

Walt’s Ice Cream Base
1 pack of cookies (Back to Nature preferred)

Freeze ice cream maker bowl according to instructions
Pace 6 cookies in the freezer for 1 hour. Transfer to food processor and process into crumbs
Prepare Walt’s Dream as per instructions
Start the ice cream maker (so it starts churning), pour in Walt’s Ice Cream base slowly. Churn for 15 min, then add in cookie crumbs
Break the rest of the cookies into quarters, and add them into the ice cream base (alternating)
Transfer to a freezer container, with wax paper to fit the top