Desserts

Pistachio Cookie Crunch Ice Cream

Makes 2 servings

View Recipe

Pistachio Cookie Crunch Ice Cream

Makes 2 servings

  1. Pistachio Cookie Crunch Ice Cream-1
  1. Pistachio Cookie Crunch Ice Cream-1

Ingredients

  • ½ cup heavy cream
  • ¼ cup whole milk
  • 2 tablespoons granulated sugar
  • 2 tablespoons pistachio cream
  • 1⁄8 teaspoon almond extract
  • ¼ teaspoon kosher salt
  • 2 vanilla wafer cookies, broken into halves

Preparation

  1. In a small bowl, whisk together all ingredients except the cookies. Pour into the dessert cup and then cover. 
  2. Place in the freezer on a level surface. Freeze for at least 24 hours. 
  3. When ready to process, remove from the freezer. Remove the lid and let sit at room temperature for about 10 minutes. 
  4. Attach the dessert cup to the Mixing Assembly and then attach the Power Handle. 
  5. Select Ice Cream, and press the power button to process to desired consistency.
  6. Remove the lid and add the cookies. Reassemble the unit, and then select Mix-Ins. Press the power button to incorporate the cookies. Serve immediately.

This recipe was prepared with

FastFreeze™ Ice Cream Maker

FastFreeze™ Ice Cream Maker

$119.95

Similar Recipes

Strawberry Cheesecake Ice Cream

All the elements of a strawberry cheesecake, cream cheese, strawberries and graham cracker, will lead you to think that you are really having a slice of cake.