Cookies and Cream Ice Cream



  1. In the bowl of a stand mixer fitted with the whisk attachment, combine milk, sugar, and salt. Whisk on low speed until sugar is dissolved. Stir in heavy cream and vanilla. Cover and refrigerate 1 to 2 hours or overnight.
  2. Pour mixture into ice cream maker and let mix until thickened, about 20 minutes. When 5 minutes are left, add crushed Oreo cookies. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer sorbet to an airtight container and place in freezer for 2 hours.

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