No-Cook Cookies And Cream Ice Cream

1. 1

   Break cookies into 5 or 6 pieces each. Put one-third of cookie pieces in a blender and pulse to crush into finer crumbles. Transfer to a small bowl, and set crumbles and pieces aside.

2. 2

   Put half-and-half and sugar in blender and blend at low speed until sugar is dissolved, about 1 minute.

3. 3

   Add sour cream and blend for 30 seconds.

4. 4

   Add heavy cream, vanilla, and salt and blend for 30 more seconds.

5. 5

   Pour cream mixture into freezer unit of an ice cream maker and start to churn according to manufacturer's directions.

6. 6

   Once ice cream is thick enough to hold a shape, add cookie pieces and crumbles to ice cream base. Continue to churn until thick and mixture is starting to freeze hard around edges of freezer bowl.

7. 7

   Quickly scoop out ice cream and transfer to a metal bowl or other freezer-safe container. Cover well with plastic wrap and freeze until firm, at least 5 hours.

8. 8

   Serve in bowls, on cones, or with a slice of angel food cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.