Cookie Ice Cream

Ah, cookies and ice cream. A perfect match. The ice cream sandwich has been around for a while but cookie ice cream? I would like to think this genius idea was born right here in our own kitchen. Aaron and I have done this with Oreos (aaahhhhhmazing) but for this post we did it with peanut butter oatmeal cookies (these, without the chocolate chips). Ie this ice cream is great for when you bake a triple batch of cookies, your friends eat less than you thought they would, and now you have half of your fridge taken up by cookies and you don't know what to do with them. Use whatever cookies you want, or a combination if you're feeling adventurous.

Cookie Ice Cream (makes 1 batch)

16 cookies, whatever kind you want

1 pint soy creamer

1 cup soy milk, divided

2 Tbls. arrowroot powder

1/4 cup sugar*

*Depending on how sweet your cookies are you may need more or less sugar. This amount has worked for us each time but sweeten to your own liking.

Take 8 of the cookies and chop or break them up small. Seal in a tupperware and freeze.

Take the other 8 cookies and blend with the soy creamer, 1/2 cup of the soy milk, and the sugar.

In a small bowl combine the remaining 1/2 cup of soy milk with the arrowroot powder and set aside.

Pour the cookie mixture into a pot and heat until boiling, then quickly whisk in the arrowroot mixture to thicken. 

Refrigerate until cool, then make according to your ice cream maker's instructions. In the last few minutes of churning, add in the frozen cookie bits.