Triple Cookie-Splosion Ice Cream

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Wow, it’s been hot around here. Sleeping with no sheets and wet hair to cool down, going through a litre of water on bike rides, running through the garden hose’s spray like a little kid kind of days.

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You know how they say not to grocery shop hungry? Well, you also shouldn’t bike home on a hot day past an Oreo McFlurry billboard. Two days in a row. Or you’ll start getting ideas. This delicious monster came about from my fantasizing while finishing my ride home.

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The ice cream base is your classic nostalgia white vanilla cream, but the three cookie types – oreos, peanut butter cookie dough, and spekuloos – balance it nicely and add enough crunch and chew to it. The spekuloos do double duty by also adding a mild bit of nutmeg-ish spice. Spekuloos are a Dutch crunchy store-bought cookie, also called windmill, Lotus, or Biscoff cookies. If you can’t find any, use store-bought gingersnaps. It’s important to use ones that are a bit “greasy”, as a low-fat or digestive cookie would go soggy in the ice cream.

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Unlike my previous recipe, this ice cream is not instantaneous – the cooked mixture needs to cool completely before freezing, and then the churned mixture should be frozen for several hours before scooping. However, it scoops beautifully straight out of the freezer, and has a wonderfully soft texture. It’s well worth the wait.

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Triple Cookie-Splosion Ice Cream

An original recipe by Agent Minty

Ingredients:

Ice cream base:

  • 1 cup white sugar
  • 1/8 tsp salt
  • 1 cup coconut milk
  • 1 1/2 cup + 1/4 cup + 1/2 cup almond milk, divided
  • 3 Tbsp corn starch
  • 3 Tbsp of alcohol (I chose half vodka and half amaretto)
  • 1 tsp vanilla

Cookie parts:

  • 3 large spekuloos cookies
  • 4 oreo cookies
  • 2 Tbsp margarine
  • 1/4 cup brown sugar
  • 2 tsp white sugar
  • 1/4 tsp vanilla
  • 1 1/2 Tbsp almond milk
  • 2 Tbsp peanut butter
  • pinch of salt, two pinches if peanut butter is unsalted.
  • 1/4 cup flour
  • 1 1/2 Tbsp chopped-up chocolate chips

Instructions:

Make ice cream base:

  1. Whisk together sugar, salt, coconut milk, and 1 1/2 cup almond milk in a saucepan over medium heat.
  2. Once sugar has dissolved, bring to a medium simmer.
  3. Meanwhile, whisk together corn starch and 1/4 cup almond milk in a small cup.
  4. Pour corn starch mixture into simmering base, while whisking continuously.
  5. Rinse cup with remaining 1/2 cup of almond milk and pour into the base.
  6. Whisk continuously while bringing back to a simmer.
  7. Cook while whisking for two more minutes.
  8. Remove from heat and cool at boom temperature for 15-30 minutes.
  9. Stir in alcohol and vanilla.
  10. Transfer to a bowl or similar and cover surface of cream directly with plastic wrap.
  11. Refrigerate overnight or for at least three hours until completely cold.
  12. Transfer to your ice cream maker and freeze according to manufacturer’s directions.

Prepare add-ins:

  1. Chop up cookies into small bite-sized pieces (about 1 cm across) and place in the freezer to chill for a few minutes while preparing other ingredients.
  2. Cream together all remaining ingredients except flour and chocolate chips. I used a soup spoon in a small bowl.
  3. Stir in flour and then chocolate chips.
  4. Form cookie dough into finger-thick logs and place in refrigerator to chill while ice cream is mixing.
  5. Once ice cream base is frozen, plop approximately 1/5 of it into your storage container, and sprinkle with 1/5 of the chopped cookies. Tear off four or five short pieces of cookie dough and add on top.
  6. Continue filling container by alternating ice cream and cookies, gently mixing a few times with a butter knife to ensure filling is more randomly distributed here. I found I only used half of the cookie dough, but you may use more based on your preferences.
  7. Freeze for at least three hours before serving.

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