After making waaaay too much whipped cream frosting for the oreo cupcakes, I decided what better thing to do with extra whipped cream than make ice cream? Since the cream already had bits of oreo in it, cookies and cream was a no brainer. I even still had some oreos leftover for crushing and putting in. This turned out great, just like the classic, and I found out that whipping the cream before you add it to the batter isn't a half-bad idea, no matter what ice cream recipe you are making. :-)
Cookies and Cream Ice Cream
Base ice cream recipe adapted from Doc Wilson, see my note on adjusting fat content here.
~8 oz milk (skim, 1%, 2% or whole is fine)
~8 oz heavy cream, whipped
~8 oz fat free half and half
~1/4 cup eggbeaters
~6 tablespoons sugar
~7 oz fat free sweetened condensed milk
~1 tablespoon vanilla extract
~1/4 cup finely ground oreos
~1/2 cup roughly chopped oreos
Whisk together the egg beaters, sugars, and sweetened condensed milk. Add the cream, milk, half and half, vanilla, and finely ground oreos, mix well. Chill a minimum of 4 hours, preferably overnight. Freeze according to ice cream maker directions. In the last 5 minutes of freezing, add the roughly chopped oreos. Place in the freezer to cure.