This week’s post has been about a month in the making and is wholly inspired by J.P. Licks, an ice cream shop in Harvard Square, which provided dinner in the form of cookies and cake batter ice cream for my roommate and me a couple weeks back. It was life changing, and I have been trying to find the best way to recreate it ever since.
But first a quick disclaimer: we don’t have ice cream for dinner on a regular basis. In fact, our cooking game has been on point for the past two weeks. My roommate (Hi Lauren!) has made such delicacies as spaghetti squash eggplant parmesan, quinoa mac and cheese, and sweet potato apple soup. I’ve made fig and goat cheese pizza and mushroom risotto. I’m not sure I’ve ever eaten this well this many nights in a row.
So ice cream for dinner was a spontaneous decision that we haven’t yet repeated. But that doesn’t mean cookies and cake batter ever escaped my Pinterest hunting. And in this hunting, I think I’ve come up with a pretty solid new recipe, if I do say so myself.
It’s a combination of general cookies and cream ice cream (in other words, I crushed some Oreos) and a copycat Cold Stone cake batter ice cream. Cold Stone makes the best cake batter out there (particularly in Cake Batter n Shakes), so I trusted it would be a good base. Best part? Super easy to make. Yes you need an ice cream maker, but if I hadn’t convinced you to purchase one by now, I’m not sure why you still read my ice cream posts.
Anyways, first you need to make the batter. Heat 1 cup of heavy cream, sugar, and salt over medium heat until the sugar dissolves, which will be pretty quick. Whisk in the cake mix.Then whisk in the remaining 2 cups of heavy cream and whole milk. Put into an airtight container and refrigerate for at least four hours.With the mixer on, pour the batter into the bowl and churn for 20 to 30 minutes.In the last five minutes, pour in the crushed Oreos. Churn until desired consistency. Freeze for a couple of hours before serving.The recipe makes about a quart. If you are in it for the Oreos, feel free to add more than what I did – I’m in it for the cake batter.
Cookies and Cake Batter Ice Cream
- 3 cups heavy cream, divided
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup yellow cake mix
- 1 cup whole milk
- 1 cup Oreos, crushed
- In a saucepan over medium heat, stir 1 cup of heavy cream, sugar, and salt until sugar dissolves. Remove from heat.
- Whisk in cake mix until smooth.
- Whisk in remaining 2 cups of heavy cream and whole milk.
- Transfer to airtight container and refrigerate for at least four hours.
- With mixer on stir, pour batter into bowl of ice cream attachment and churn for about 20 minutes.
- In last 5 minutes, pour in crushed Oreos to mix in. Churn until of desired consistency.
- Freeze for a couple hours before serving.