Milk and Cookies Ice Cream

Servings: 12 scoops

• Calories: 394 | Total Fat: 25g
• Saturated Fat: 14g Cholesterol: 68mg
• Carbohydrates: 39g | Sodium: 212mg
• Sugar: 28g | Protein: 5g
5

• Prep Time: 10mins
• Freezing Time: 5hrs
• Total Time: 5hrs 10min

Ingredients

• 1) 14 ounce can sweetened condensed milk
• 2) 2 tablespoons vanilla extract
• 3) 2 cups heavy cream, cold
• 4) 1/4 teaspoon sea salt
• 5) 1 ½ cups chocolate chip cookies and/or double chocolate cookies, chopped

Steps

• 1) Whisk together the condensed milk, vanilla extract and sea salt in a large bowl, set aside.
• 2) Whip the heavy cream with a stand mixer, or electric hand mixer, on medium-high speed until firm peaks form, about 3 minutes.
• 3) Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
• 4) Mix in the chopped cookies.
• 5) Pour into a 2 quart container, preferably metal, as it will freeze the ice cream quicker.
• 6) Cover with plastic wrap and place in the freezer.
• 7) Freeze for at least 5 hours, or overnight.

Notes

• 1) Freezing the ice cream in a metal container will make it freeze faster.
  If you want your salted caramel ice cream ASAP, pour the ice cream into a metal container to freeze.
• 2) Place the ice cream as far back in the freezer as you can for a quicker freeze.
  You never want to store ice cream in the door, as it is the warmest place in the freezer.
• 3) Use a wet ice cream scoop to scoop out the ice cream after it’s frozen.
  A wet ice cream scoop means the ice cream will come out of the scoop and into your bowl much easier!
• 4) This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn.
• 5) You can use just about any cookie you want in this recipe. Chocolate chip, peanut butter, Oreos, double chocolate chip, they’re all fair game!