Coffee Liqueur Cookies-and-Cream Ice Cream

Southern Living
Coffee Liqueur Cookies-and-Cream Ice CreamRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

If you like Cookies-and-Cream Ice Cream, this one's a winner. Coffee-flavored liqueur is added to crushed, cream-filled chocolate sandwich cookies for a delightful twist on the classic flavor. 

Makes about 1 qt.

Ingredients

+ Add To Shopping List
1 (14-oz.) can sweetened condensed milk
1 (5-oz.) can evaporated milk
2 cups whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
1 cup crushed cream-filled chocolate sandwich cookies
3 tablespoons coffee-flavored liqueur

Preparation

Hands-on: 10 Minutes
Total: 6 Hours

1. Whisk together first 6 ingredients; cover and chill 2 hours.

2. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

3. Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

4. Stir crushed cookies and liqueur into ice-cream mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

Blueberry-Lemon Zest Ice Cream: Omit cookies and liqueur. Bring 2 cups coarsely chopped blueberries, 2 Tbsp. sugar, and 2 Tbsp. water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours. Meanwhile, prepare recipe as directed through Step 3. Stir 2 tsp. lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Proceed as directed in Step 4. Hands-on 25 min.; Total 6 hours, 45 min.

Bourbon-Butter-Salted Pecan Ice Cream: Omit cookies and liqueur; increase vanilla to 2 tsp. Prepare recipe as directed through Step 3. Meanwhile, cook 1 cup coarsely chopped pecans and 1/2 Tbsp. butter in a small skillet over medium heat, stirring constantly, 7 to 8 minutes or until toasted and fragrant. Spread pecans on wax paper, and sprinkle with 1/4 tsp. kosher salt; cool completely. Stir pecans and 2 Tbsp. bourbon into prepared ice-cream mixture, and proceed as directed in Step 4. Hands-on 10 min., Total 6 hours

Strawberry-Basil Ice Cream: Omit vanilla, cookies, and liqueur; reduce whole milk to 1 1/2 cups. Prepare recipe as directed through Step 1. Meanwhile, pulse 1 (16-oz.) container fresh strawberries, coarsely chopped; 2 Tbsp. chopped fresh basil; and 2 Tbsp. fresh lemon juice in a food processor 5 or 6 times or until finely chopped. Stir strawberry mixture into chilled milk mixture. Proceed as directed in Steps 2 through 4. Hands-on 10 min., Total 6 hours

Created date

June 2015