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Strawberry Cookies and Cream Ice Cream Recipe

This strawberry cookies and cream ice cream recipe is an easy treat you can make at home—perfect for cooling off during the heat of summer! Recipe courtesy Lindsay of The Lean Green Bean.

Servings: 8

Active time: 25 minutes

Total time:

Ingredients

  • 3 c sliced strawberries, divided use
  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 2/3 c sugar
  • 1 c 2% milk
  • 2 c whipping cream
  • 1 1/2 c chocolate sandwich cookies, chopped

Preparation

  1. In food processor or blender, blend 1 1/2 cups strawberries until smooth. Pour into large bowl and set aside.
  2. Add egg yolks, sugar, and milk to food processor or blender and blend 30-45 seconds. Pour into bowl with strawberries and mix well.
  3. Pour whipping cream into separate bowl. Using hand mixer, beat cream at high speed until firm peaks form.
  4. Gently fold whipped cream into strawberry mixture and mix until just combined.
  5. Pour into loaf pan. Place in freezer for three hours.
  6. Remove from freezer, scoop ice cream mixture out of loaf pan and into clean bowl. Add remaining strawberries and stir until well combined.
  7. Gently stir in chopped chocolate sandwich cookies and mix until just combined.
  8. Spoon mixture back into loaf pan and return to freezer for at least three more hours.

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 420
Calories from Fat 250
Total Fat 28g (43% DV)
Saturated Fat 16g (80% DV)
Trans Fat 0.5g
Cholesterol 155mg (52% DV)
Sodium 190mg (8% DV)
Total
Carbohydrate
40g (13% DV)
Dietary Fiber 2g (8% DV)
Sugars 28g
Protein 5g
Vitamin A 20%
Vitamin C 60%
Calcium 10%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.