Strawberry Cookies and Cream Ice Cream
Summer is here and so is the heat. If you’re looking for an easy treat you can make at home for the hot summer months, homemade ice cream is always a winner in my opinion.
Today I’m sharing a simple recipe for Strawberry Cookies and Cream Ice Cream with you. Added bonus- I chose to make a recipe that didn’t require an ice cream maker so anyone can make it! No special equipment needed.
The trick to making ice cream without an ice cream maker is whipping the cream yourself to help infuse air into the recipe. The trick to making ice cream extra creamy, in my opinion, is adding egg yolks. The benefit of using Davidson’s pasteurized eggs is that you can mix the yolks right in, so you get the added creaminess without having to worry about taking extra cooking steps to make it safe to eat (like you would if you used traditional raw egg yolks)! Since I’m currently pregnant (and exhausted) this is perfect for me- safe, easy and ready to eat without a lot of extra work on my part!
When I was deciding on a flavor combo I chose one that’s been my favorite since I was little. I remember going to our local ice cream place, Maggie Moo’s, where you could choose your ice cream flavor and favorite mix-ins, and ordering strawberry ice cream with Oreos mixed in every single time. And for as long as I can remember, my “birthday cake” has been strawberry ice cream in a pie tin with an Oreo crust.
This recipe does require a little bit of work, but it’s all relatively easy and I love being able to create one of my favorite summer treats at home, where I can control the ingredients! Here’s how you make my Strawberry Cookies and Cream Ice Cream recipe.