Ingredients:

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/2 tsp vanilla bean paste
  • 1/4 tsp fine sea salt
  • 18 chocolate sandwich cookies, roughly chopped

Instructions:

  1. Combine the 2 cups heavy whipping cream and 1 cup whole milk in a large bowl. Note: Using a metal bowl helps keep the mixture cold during the whisking phase.
  2. Whisk in the 3/4 cup granulated sugar and 1/4 tsp fine sea salt. Whisk 2 minutes until you no longer hear the crunch of sugar against the bottom.
  3. Incorporate the 1 tbsp pure vanilla extract and 1/2 tsp vanilla bean paste. Note: Stir gently to distribute the vanilla bean specks evenly.
  4. Chill the mixture in the refrigerator for at least 2 hours. Wait until the base feels like ice water to the touch.
  5. Prepare your 18 chocolate sandwich cookies by chopping them into quarters. Note: Keep the cookie pieces in the freezer until needed to maintain their shatter.
  6. Pour the cold base into your ice cream maker. Turn the machine on immediately to prevent the liquid from freezing to the sides.
  7. Churn for 20-25 minutes until the mixture looks like thick, wavy soft serve ripples.
  8. Add the chopped cookies during the last 2 minutes of the churn. Watch until the cookies are just distributed but not pulverized.
  9. Transfer the mixture into your pre chilled airtight container. Note: Use a silicone spatula to get every last bit of velvet smooth cream out.
  10. Freeze for 4-6 hours until the center is firm and resists a finger press.