Sweet n’ Salty Cookie Crunch Ice Cream

To be honest, I think it took me longer to come up with a name for this ice cream than to actually make it. It’s more than just cookies n’ cream, or chocolate chip, or cookie nut pretzel crunch. It’s the ultimate snack time ice cream, but how does one give it a name without sounding quitchy, maybe Wafer Cookie, Pretzel and Almond Ice Cream? It just doesn’t roll off the tongue, and smooth as the ice cream tastes. But Sweet n’ Salty Cookie Crunch sounded like the perfect combination of words to describe this smorgasbord of an ice cream, that is more than perfect for an afternoon treat. My only mistake, was not making a double batch because it somehow disappeared in two days. The important thing when making an ice cream with plenty of added sweets, is in a high quality vanilla base that is rich, yet light and velvety smooth. Then again I guess if you load up any ice cream with whatever sweet and salty snacks you have on hand, you’ll be sure to have a crowd pleaser.

I do have to mention that as strange as it might seem, my favorite bites were the wafer cookies, that became slightly soggy, but in a good way. They end up tasting like creamy cake chunks amongst the crunchy almonds and frozen chocolate chips. Seriously this ice cream will have you, and everyone you tell about it, screaming for more, so I suggest you make an extra quart or two for the hot days that await us. 

Sweet n’ Salty Cookie Crunch Ice Cream

Ingredients {Makes 1 Quart}

1 3/4 cups – Heavy Cream

3/4 cups – 2% Milk

1/2 cup – Granulated Sugar

1/4 teaspoon – Salt

1 – Vanilla Bean

5 large – Egg Yolks

1/2 cup – Dark Chocolate Chips

1/2 cup – Chocolate Cream Wafer Sandwich Cookies, or other cream sandwich cookie {chopped into 1/4″ pieces of larger}

1/4 cup – Pretzels {chopped into 1/4″ pieces of larger}

1/4 cup – Almonds, or other nut {roughly chopped}

Recipe

Follow the steps according to this Vanilla Ice Cream, without allowing it to steep before adding the egg mixture. Refrigerate at least 2 hours or overnight.

Freeze the ice cream, in your ice cream machine following your manufacturer’s directions. While the ice cream churns, put the container that you’ll keep your ice cream into the freezer. Place all your additions into a bowl, and freeze. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns {be careful NOT to over churn it, there’s no fixing it at that point. The timing of freezing your ice cream will depend on the machine and the conditions of your kitchen}. Set aside about 1/4 cup of toppings, then fold the remaining into the churned ice cream, until just combined. Top with remaining 1/4 cup of additions.

Enjoy right away or freeze until set.