Cookies and Cream with Marshmallow Ice Cream

Cookies and Cream with Marshmallow Ice Cream
Staff Writer
Cookies and Cream with Marshmallow
Cristina De Guzman

Cookies and Cream with Marshmallow

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.

6
Servings
266
Calories Per Serving
Deliver Ingredients

Notes

*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.

Ingredients

  • 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

Directions

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.)

Nutritional Facts

Total Fat
16g
23%
Sugar
6g
7%
Saturated Fat
5g
21%
Cholesterol
26mg
9%
Carbohydrate, by difference
27g
21%
Protein
4g
9%
Vitamin A, RAE
75µg
11%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
76mg
8%
Choline, total
13mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
108mg
15%
Selenium, Se
6µg
11%
Sodium, Na
187mg
12%
Vitamin D (D2 + D3)
1µg
7%
Water
53g
2%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.