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Egg-free cookies and cream ice cream

Submitted by on Sunday, 21 June 2009 No Comment

egg_free_ice_creamYou know that old ditty about screaming for ice cream? It’s a good thing my daily newsletter from Feels Like Home lands while the guys still are awake, or there would have been no getting them down again the night I found Tara’s egg-free ice cream recipe.

The best news: It’s really easy. Four-ingredient easy if you’re making vanilla.

I already had a couple of perfectly serviceable ice cream recipes: One for strawberry or peach cream cheese and one for pumpkin. I’ve even turned the cream cheese one into chocolate, though Big Guy was a bit suspicious when I told him the discernible white specks were cream cheese. “Cheese in ice cream? Ewwwwwww!”

Tara’s recipe, though, is a whole lot simpler and, I suspect, a whole lot more versatile once I really start to play with it.

I also like that this is a no-cook recipe. There are a number of diabetics in my family, and artificial sweetners are much more reliable when they’re not heated.

I changed her recipe after my first batch, mainly because there still was room in my Krups maker and I needed to make a lot for Boots’ birthday party this week. It took the second batch longer to freeze, but I’m not sure if that’s because it was bigger or because of the lower proportion of fat.

I also took the lazy way out on the Oreos – I used the brand-name because they’re egg-free – and threw them in at the beginning. The result was cookies more crushed than crumbled throughout and an ice cream that was pale chocolate-colored instead of white with cookie chunks. If you want the traditional cookies and cream look, simply fold in the cookies after the ice cream is finished freezing.

As Tara pointed out, it comes out of the maker more like a soft-serve, though you can freeze it if you like a more firm ice cream.

Egg-free cookies and cream ice cream

  • 2 c. whipping cream
  • 2 c. whole milk
  • 2/3 c. sugar
  • 1 tbl. vanilla
  • 1 1/2 c. crushed cookies – I used a food processor, though a rolling pin and plastic bag would work fine if you want bigger chunks

Combine cream, milk, vanilla and sugar, stirring until sugar is dissolved. Chill for a half hour. Mix in your ice-cream maker as directed. For a cholatey ice cream, add cookies at the start. For traditional cookies and cream, mix in after ice cream is finished.

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Coypright 2008 Debra Legg. All rights reserved.

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