Easy Homemade Cookie Ice Cream

1. 1

   In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla.

2. 2

   Fold in the crushed cookies and whipped cream.

3. 3

   Pour mixture into a 9 by 5-inch loaf pan lined with foil.

4. 4

   Cover and freeze for 6 hours or until firm.

5. 5

   To serve, scoop ice cream from pan or cut into slices.

6. 6

   *RAW EGG WARNING

7. 7

   Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

8. 8

   To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

* Per serving · 4 servings · Values may vary.

No additional tips available.