Like many of you, I have fallen down the quarantine baking hole. To be honest, I have never really been much of a baker, but going to the grocery store brings me so much anxiety these days that I have switched out my fresh veggies for flour and chocolate chips. Oatmeal chocolate chip cookies are my favorite and I made a huge batch last week. Although we inhaled most of them in about 2 days, I stored away two of them for this weeks flavor. You could easily switch this one out for your favorite cookie. I recommend pairing it with a good red.
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
2 medium cookies
In a saucepan create the base by combining the milk, cream, and sugar. Whisk until the smooth.
Smash the cookies until they are completely crumbled. I recommend putting them in a ziplock and hitting them with a rolling pin
Add the base to your ice cream maker and churn to the manufactures instructions.
Once the ice cream has formed, slowly fold in the cookie bits
Refrigerate for a few hours.
Serve and enjoy!