Sometimes, a seed of inspiration takes years to grow into a final recipe. Other times, the stars align and that initial spark coincides with a tour of a local cookie factory, and the result is truly incredible.
There’s really no gray area when it comes to the ubiquitous cookies-n-cream, it’s always been purely black and white. It seems obvious to me now, but why I never went so far as to try it with something other than an Oreo before now, I’ll never know.
Luckily, someone did, and after one bite of this Peanut Butter Cookies and Cream ice cream last month, I knew I was dealing with the work of a genius.
As fate would have it, a week after we returned from our trip (with, apparently, ice cream on the brain in addition to the tacos), we were invited to tour the Christie Cookie factory. I honestly never knew there was a full-blown cookie factory (literally) within walking distance of my house. This is a dangerous development, indeed, although it’s not really a new development (they’ve been in Nashville for 30 years).
They sent us home with an armload of cookies, bless their hearts, and although we did our darnedest to eat them all within a few days, a few were inevitably left behind.
And that’s why this recipe is so great, as it allows you to rescue those slightly dried-out cookies otherwise headed to the rubbish bin. It’s a sad, sad day when you have to throw out (what were) perfectly good cookies, but nevermore, as those cookies are absolutely perfect for this ice cream.
I used classic chocolate chip, but you could do this with any cookie you happen to have on hand. Peanut butter, oatmeal, white chocolate macadamia nut… just crumble them up and toss them into a rich vanilla ice cream base.
Saving the world, one cookie at a time.
(Stay tuned, as I’ve got a cookie giveaway coming your way tomorrow that you won’t want to miss!)
Yield: about 1 quart
Cook Time: 45 minutes
Total Time: 12 hours