Cookies & Cream Ice Cream

Growing up, I thought ice cream trucks were a concept from movies, widely seen in theaters, but rarely present in reality. Ice cream trucks were as mysterious to me as superheros, talking animals, or something going smoothly for the main characters in a movie just once. Along with the other remnant misconceptions from childhood, my disbelief in ice cream trucks held strong into my teenage years. A truck overflowing with popsicles, ice cream, and frozen treats seemed too good to be true; it must certainly be another trick that parents and television producers played on their children.

It wasn't until I saw an actual truck ambling down my very own street, loudly playing such hits as Turkey in the Straw and The Entertainer, that I began to accept that perhaps ice cream trucks were not as fictional as I once thought.

The ice cream truck rolled down the street earlier this week, calling the children over with a round of Oh! Susanna. Even though it was just before dinner, and a few of the parents were grumbling about the timing, the children still ran around, eating popsicles and chasing each other down the road.

Even though I didn't get to enjoy these things when I was younger, I'm happy to watch the neighborhood children get excited about it, dragging their parents by the hand to pay for a little piece of happiness.

Cookies and cream ice cream seems to fall distinctly into the realm of childhood desserts. Even so, I don't believe that should stop the adults from partaking in the fun. After all, no one grows too old for a good cookie. This particular version is dairy-free, made with coconut milk instead of a combination of whole milk and heavy cream (though certainly those ingredients could be substituted in to make a more traditional ice cream). While the coconut flavor is noticeable on the first bite, it seems to hide from then on, as your palate adjusts to the cookies' sweetness.

This ice cream was a dangerous one to keep in the house. I could never seem to forget about it and often stole spoonfuls before breakfast and dinner.

As a side note, I will be in France(!) for the next two weeks as I spend time in Paris, travel through Provence, and end in Nice. I will be posting pictures and stories throughout the trip. If you'd like to keep up with my adventures, you can follow me on instagram, twitter, or facebook for updates! 

Cookies & Cream Ice Cream is a sweet dessert to enjoy any time of the year. The cookies soften in the ice cream, helping the ice cream retain a smooth texture. The flavor, however, is quite pronounced in each and every bite. For best results, allow the ice cream to thaw on the counter for 10-15 minutes before serving—the rest time transforms the texture from icy to smooth and creamy.

One Year Ago: Mint Sugar, Frozen Strawberry Bars, and Coconut Sorbet (a personal favorite!)
Two Years Ago: Toffee Chocolate Chip Cookies, Coconut Nutmeg Pudding, and Lavender Lemonade
Three Years Ago: Citrus Roasted Rhubarb, Roasted Cherry Dark Chocolate Brownies, and Honey Peach Bubble Tea
Four Years Ago: Margaritas, Chocolate Chip Raisin Oatmeal Cookies, and Mocha Frappuccino

Cookies & Cream Ice Cream

Yields about 1 quart

28 fluid ounces (828 ml) full-fat coconut milk
3 large egg yolks
1/2 cup (112 grams) granulated sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
15 chocolate sandwich cookies (180 grams), lightly crushed*

In a large saucepan, bring the coconut milk to a simmer over medium-high heat.

In a separate bowl, whisk together the egg yolks, sugar, and salt. When the milk is simmering, add a small amount to the eggs and whisk quickly to incorporate. Do this a second time to temper the egg yolks. 

Transfer the ingredients back into the saucepan and simmer over medium to medium-low heat until the milk thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the vanilla. Refrigerate mixture until cold.

Freeze mixture in ice cream maker, following the manufacturer's instructions. In the final minute of churning, add the crushed cookies and shut off the ice cream maker when incorporated. Transfer ice cream to a plastic air-tight container and freeze for 3-4 hours before serving.

* Use a dairy-free sandwich cookie, like Oreos, to keep the ice cream dairy-free.