You can make homemade cookies and cream ice cream with the help of the KitchenAid Ice Cream Maker Attachment!

I was a very lucky girl this Christmas. I got one of the 10 KitchenAid Attachments that have been sitting on my wish list, the KitchenAid Ice Cream Maker Attachment! I really wasn’t expecting it and we had to jump right in and make our first batch of homemade ice cream right away.

We went with a family favorite, Cookies and Cream Ice Cream. If I was being honest, I would let you know that we all don’t typically agree on an ice cream flavor. This means we usually have a few gallons sitting in the freezer at any time.

Now that we have the KitchenAid Ice Cream Maker Attachment, we can make our favorite flavors right at home! I’m not going to lie. It is a little involved. But it is so worth it! Once you make the ice cream base a few times, you can crank out your ice cream in no time.

How to Make Cookies and Cream Ice Cream

Before you jump in to making your own homemade ice cream with the KitchenAid Ice Cream Maker Attachment, you need a few things to get you started.

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White KitchenAid KICA0WH Ice Cream Maker Attachment – Excludes 7, 8, and most 6 Quart Models OXO Good Grips 8 Cup Smart Seal Leakproof Glass Rectangle Food Storage Container OXO Good Grips Solid Stainless Steel Ice Cream Scoop

The best part? You can grab them all on Amazon and have them at your front door in two days if you have Amazon Prime. Don’t have Amazon Prime? WHAT ARE YOU WAITING FOR?! Try Amazon Prime 30-Day Free Trial!

Now that you have everything that you need, it’s time to make the ice cream! The ingredients you need are:

half-and-half
egg yolks
sugar
whipping cream
vanilla extract
salt
crushed cream filled cookies

When making your cookies and cream ice cream, you have to start by making the ice cream base. Over medium heat, heat your half-and-half until very hot (be careful not to boil).

Next, whip your egg yolks and sugar in your stand mixer until well blended and slightly thickened. Gradually add your half-and-half until well blended. Place mixture back onto the stove over medium heat until small bubbles form. Again, do not boil!

Transfer mixture into a large bowl and stir in whipping cream, vanilla extract, and salt. Cover and chill for at least 8 hours.

Once chilled, pour mixture into KitchenAid® Ice Cream Maker. Stir for 15-20 minutes or until desired consistency is reached. Add your crushed cookies during the last 3 to 5 minutes of freeze time. When your ice cream is done, transfer into serving dishes or store in the freezer in an airtight container.

We put together this quick video to show you all the steps. The full instructions along with recipe for making Cookies and Cream Ice Cream are below.

Have I convinced you to make your own homemade ice cream yet? Here a few more tips to get you going!

Tips for making Cookies and Cream Ice Cream with the KitchenAid Ice Cream Maker Attachment:

Don’t forget to put the KitchenAid Ice Cream Maker Bowl in the freezer for a least 24 hours. You need the bowl to be frozen solid to make your ice cream.
You also need to make your ice cream base at least 8 hours before churning. It needs to cool and chill properly.
Make sure you have the proper container to store your ice cream. That is if you don’t eat it all in one sitting. I have found the Oxo Glass 8 Cup Container to work the best. It holds one batch of ice cream and is air tight.

IF YOU’RE LOOKING FOR A FEW MORE ICE CREAM RECIPES, YOU HAVE TO TRY OUR FAVORITES:

Cookies & Cream Ice Cream

Name: Cookies & Cream Ice Cream
Prep time: 10 min
Total time: 10 min
Cuisine: Ice Cream
Ingredients: 2.5 cups half-and-half; 8 egg yolks; 1 cup sugar; 2.5 cups whipping cream; 4 teaspoons vanilla; 1/8 teaspoon salt; 20 cream filled cookies, crushed

Prep Time: 10 minutes

Total Time: 10 minutes

You can make homemade cookies and cream ice cream with the help of the KitchenAid Ice Cream Maker Attachment!

Ingredients

2.5 cups half-and-half
8 egg yolks
1 cup sugar
2.5 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt
20 cream filled cookies, crushed

Instructions

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in the KitchenAid® Stand Mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened.
Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.
Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
Assemble and engage the KitchenAid® Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency is reached.
Add crushed cookies during last 3 to 5 minutes of freeze time.
Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

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Nutrition Information:

Yield: 19 Serving Size: 1/2 cup
Amount Per Serving: Calories: 326 Total Fat: 28g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 160mg Sodium: 58mg Carbohydrates: 15g Fiber: 0g Sugar: 14g Protein: 4g