Cookies and Cream with Marshmallow Ice Cream
I'm more of a fruit-flavored ice cream person, and mango, avocado, and strawberry are among my favorites. But if there is one non-fruit flavor that I like, it's cookies and cream. I guess my daughters have influenced me on this one. Whenever we buy ice cream and we let them decide on the flavor, very seldom do they choose other flavors. It's really cookies and cream most of the time. They love it so much and they enjoy topping it with marshmallows. So since we got our ice cream maker last year, I always make it with marshmallows. Now, they don't have to top it with marshmallows...it's already in the ice cream.
See all recipes with marshmallow.
*Note: If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in the refrigerator for at least 1 hour, then place in the freezer for 30 minutes. Beat the ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes, then beat with an electric mixer. Repeat the "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat your ice cream mixture every 40 minutes until frozen or let the ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be. Toss chopped the Oreo and remaining marshmallows into the ice cream after the last beating.
- 3/4 Cups miniature marshmallows
- 1 Teaspoon vanilla extract
- 3/4 Cups milk
- 1 Cup heavy cream
- 1/2 Cup sugar
- 10 Oreos, chopped coarsely
In a blender, whip ½ cup of the marshmallows, vanilla extract, milk, heavy cream, and sugar until the sugar is dissolved. Chill the mixture for at least 1 hour. Pour into an ice cream maker and churn.* Mix for about 25-30 minutes or according to the manufacturer's directions. Add the Oreos and remaining marshmallows during the last 5 minutes of churning. Transfer to a tightly sealed container and freeze until ready to serve. (Store-bought ice cream containers will work well for this.)