15Chips Ahoy chocolate chip cookiesdivided (you can use a combination of regular or mini)
Instructions
In a medium bowl, whisk together sweetened condensed milk, salt, vanilla extract, and several drops of blue food coloring. Add additional food coloring to achieve a blue color that is a few shades darker than you wish the final ice cream to be.
In the bowl of a standing mixer, whip heavy cream until stiff peaks form.
Fold the blue condensed milk mixture into the whipped cream, adding it a little at a time and stirring gently to prevent deflating the air from the whipped cream.
Chop the Oreos and Chips Ahoy cookies and add most of the cookie pieces to the ice cream mixture. Set aside a few of each type of cookie to decorate the top of the ice cream.
Gently transfer the ice cream mixture into a loaf pan or a bowl that is freezer-safe. Sprinkle reserved cookies over the top.
Place in the freezer until frozen through, at least 4 hours.
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Notes
Storage:Keep in the freezer up to 1 month. Cover tight with plastic wrap or transfer to an airtight container.Notes:I find it easier to tint the sweetened, condensed milk mixture before adding to the whipped cream for more even coloring. The whipped cream will lighten the tint quite a bit, so be sure to tint the mixture darker than the final color you want it to be.We used mini and standard Chips Ahoy for some added variation and visual texture, but you can use any crunch chocolate chip cookie. The cookies on the top of the ice cream are for decoration. You can skip this step if you prefer.This ice cream tastes sweet and creamy, with a focus on the Oreos and chocolate chip cookies - a lot like a cookies ‘n’ cream.