Milk and cookies ice cream is a nostalgic treat that combines the classic pairing of milk and cookies into a creamy dessert. This flavor captures the essence of dunking cookies in milk, blending crunchy cookie bits with smooth ice cream. It’s a favorite for kids and adults alike.
The beauty of milk and cookies ice cream lies in its simplicity and versatility. You can enjoy it store-bought or make it at home with basic ingredients. Its rich, familiar taste makes it perfect for any occasion.
This article explores everything about milk and cookies ice cream, from recipes to serving ideas. Whether you’re craving a homemade batch or curious about store-bought options, we’ve got you covered. Let’s dive into this sweet, comforting dessert!
Why Milk and Cookies Ice Cream is a Hit
Milk and cookies ice cream taps into childhood memories. The combination of creamy ice cream and crunchy cookie pieces creates a delightful texture. It’s like enjoying a cookie dunked in milk in every bite.
This flavor is versatile for all seasons. It’s refreshing in summer and cozy in winter when paired with warm cookies. Its universal appeal makes it a crowd-pleaser at gatherings.
You can customize it to suit your taste. Use chocolate chip, Oreo, or even homemade cookies for a personal touch. The flexibility makes it a go-to dessert for any sweet tooth.
Ingredients for Homemade Milk and Cookies Ice Cream
Making milk and cookies ice cream at home requires simple ingredients. A basic ice cream base includes milk, cream, sugar, and vanilla. Cookies are the star, adding crunch and flavor.
Here’s what you’ll need for a batch serving 4-6:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup crushed chocolate chip cookies (or your favorite type)
- Pinch of salt
Choose high-quality cookies for the best results. Freshly baked or store-bought cookies like Oreo or Chips Ahoy work well. Avoid overly soft cookies that might turn soggy.
Equipment Needed
You don’t need fancy tools to make milk and cookies ice cream. An ice cream maker is ideal, but a no-churn method works too. Basic kitchen tools will get the job done.
You’ll need:
- Mixing bowls
- Whisk or electric mixer
- Ice cream maker (optional)
- Freezer-safe container
- Spatula for mixing
A food processor or plastic bag with a rolling pin helps crush cookies evenly. Keep your tools clean to avoid unwanted flavors. A shallow container is best for no-churn freezing.
What Is Milk and Cookies Ice Cream?
This section answers the main question: what is milk and cookies ice cream? It’s a frozen dessert combining creamy ice cream with chunks or crumbs of cookies, mimicking the classic milk-and-cookies experience. The ice cream base is typically vanilla, though chocolate or other flavors can be used.
The cookies add texture and flavor, ranging from chocolate chip to Oreo or shortbread. Store-bought versions, like those from Breyers or Ben & Jerry’s, feature a creamy base with cookie pieces mixed in. Homemade recipes allow for customization with your favorite cookies.
To make it at home, whip up a simple ice cream base, freeze it, and fold in crushed cookies. You can use an ice cream maker for a smoother texture or a no-churn method for simplicity. The result is a rich, nostalgic treat perfect for any dessert lover.
How to Make Milk and Cookies Ice Cream
Start by mixing ¾ cup sugar with 2 cups heavy cream and 1 cup whole milk in a bowl. Whisk until the sugar fully dissolves, about 2-3 minutes. Add 1 tsp vanilla extract and a pinch of salt for flavor.
Pour the mixture into an ice cream maker and churn for 20-30 minutes until thick. If you don’t have an ice cream maker, pour it into a freezer-safe container. Freeze for 6-8 hours, stirring every 30 minutes for the first 2 hours to prevent ice crystals.
Once the ice cream is nearly set, fold in 1 cup crushed cookies. Use a spatula to evenly distribute the pieces. Freeze for an additional 2 hours for a firm texture.
For a no-churn version, mix the base, add cookies, and freeze directly. Stirring periodically ensures a creamy result. Scoop and enjoy your homemade milk and cookies ice cream!
Top Variations to Try
Milk and cookies ice cream is easy to customize. Here are a few variations to inspire you:
- Oreo Milk and Cookies: Use crushed Oreos for a chocolatey crunch.
- Peanut Butter Cookies: Mix in peanut butter cookie crumbs for a nutty twist.
- Double Chocolate: Use chocolate ice cream with chocolate chip cookies.
- Ginger Snap Delight: Add crushed ginger snaps for a spicy kick.
These variations keep the recipe exciting. Experiment with your favorite cookies or mix-ins. Adjust sugar levels to balance the flavors.
Nutritional Information
Knowing the nutritional content helps with mindful indulgence. Below is a table with approximate values for a ½ cup serving of homemade milk and cookies ice cream. Values vary based on ingredients.
| Recipe Variation | Calories per Serving | Total Fat (g) |
|---|---|---|
| Classic Vanilla Base | 220 kcal | 14g |
| Oreo Milk and Cookies | 240 kcal | 15g |
| Peanut Butter Cookies | 250 kcal | 16g |
| Double Chocolate | 260 kcal | 17g |
*Values are estimates based on standard recipes. Check ingredient labels for exact data. Enjoy as part of a balanced diet.
Serving Suggestions
Serve milk and cookies ice cream in chilled bowls or waffle cones. Top with extra cookie crumbs or a drizzle of chocolate syrup for added flair. Fresh berries add a pop of color and flavor.
Pair it with warm, freshly baked cookies for a classic combo. A scoop on a brownie creates a decadent dessert. It’s perfect for birthday parties or casual gatherings.
For a fun twist, make ice cream sandwiches with extra cookies. Use two large cookies to sandwich a scoop of ice cream. Kids and adults will love this playful treat.
Storing Your Ice Cream
Store homemade milk and cookies ice cream in an airtight, freezer-safe container. Cover the surface with plastic wrap before sealing to prevent ice crystals. Keep it at 0°F for optimal freshness.
Consume within two weeks for the best flavor and texture. Let it soften for 5-10 minutes before scooping to make serving easier. Avoid refreezing melted ice cream to maintain quality.
If buying store-bought versions, keep them in their original packaging. Check expiration dates and store in the coldest part of the freezer. This ensures a creamy, delicious experience.
Dietary Adaptations
Milk and cookies ice cream can be adapted for dietary needs. Use coconut or almond milk for a dairy-free version. Replace sugar with agave or a sugar substitute for low-sugar diets.
Choose gluten-free cookies, like those from Enjoy Life, for a gluten-free option. Check labels to ensure all ingredients meet your dietary requirements. Homemade recipes offer the most control.
For vegan ice cream, use plant-based milk and cream with vegan cookies. Blend thoroughly to maintain a creamy texture. Always inform guests of ingredients if serving at events.
Why Make Milk and Cookies Ice Cream at Home?
Homemade milk and cookies ice cream lets you control the ingredients. You can avoid artificial additives found in some store-bought brands. It’s also more cost-effective for large batches.
You can tailor the flavor to your liking. Choose your favorite cookies or adjust sweetness for a personalized treat. It’s a fun activity for family bonding or parties.
The process is simple, even without an ice cream maker. No-churn methods are beginner-friendly and deliver great results. Plus, homemade feels extra special and rewarding.
Where to Find Store-Bought Versions
If you prefer ready-made milk and cookies ice cream, brands like Breyers and Häagen-Dazs offer similar flavors. Look for them in the frozen dessert aisle at Walmart, Target, or Kroger. Online platforms like Instacart provide delivery options.
Prices typically range from $4 to $7 for a pint or quart. Check for seasonal flavors or limited editions, which may vary by store. Local ice cream shops may also carry similar options.
Always read labels to confirm the flavor profile. Some brands label it as “cookies and cream” but include a milkier base. Stock up during sales for a budget-friendly treat.
Tips for the Best Results
Use fresh, high-quality cookies for maximum flavor. Stale cookies can make the ice cream less enjoyable. Crush them to a mix of fine crumbs and small chunks for texture.
Chill the ice cream base before churning or freezing. This helps achieve a smoother consistency. Don’t skip stirring in no-churn recipes to avoid iciness.
Taste the base before freezing to adjust sweetness. Cookies add extra sugar, so balance is key. Store in small containers for easier scooping and portion control.
Summary
Milk and cookies ice cream is a nostalgic, versatile dessert that combines creamy ice cream with crunchy cookie pieces. Whether made at home or bought from stores, it’s a crowd-pleaser with flavors like Oreo or peanut butter variations. Easy to customize and perfect for any occasion, this treat brings comfort and joy. With simple recipes, storage tips, and serving ideas, you can enjoy this classic dessert anytime. Scoop up the fun and savor every bite!
FAQ
Can I make milk and cookies ice cream without an ice cream maker?
Yes, use a no-churn method by mixing the base and freezing it in a shallow container. Stir every 30 minutes for the first 2 hours to prevent ice crystals. Freeze for 6-8 hours total.
What cookies work best for this ice cream?
Chocolate chip, Oreo, or shortbread cookies are great choices. Ensure they’re fresh for the best crunch. Avoid overly soft cookies that may become soggy.
Are there dairy-free milk and cookies ice cream options?
Use coconut or almond milk and vegan cookies for a dairy-free version. Blend thoroughly for a creamy texture. Check labels for store-bought dairy-free options.
Where can I buy milk and cookies ice cream?
Find it at Walmart, Target, or Kroger from brands like Breyers or Häagen-Dazs. Online retailers like Instacart offer delivery. Check for “cookies and cream” variations.
How long does homemade milk and cookies ice cream last?
Store in an airtight container at 0°F for up to two weeks. Cover with plastic wrap to prevent freezer burn. Let soften slightly before scooping.