Chocolate Cookie and Walnut Crunch Ice Cream

  • Active Time 15m
  • Total Time 2h 45m

8 servings, 1/2 cup each (1 quart)

Chocolate wafer cookies and toasted walnuts are a delightful way to jazz up chocolate ice cream.

Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker

ingredients

  • 1 1/2 teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 1/4 cup unsweetened cocoa powder
  • 2 ounces chopped unsweetened chocolate
  • 3 large egg yolks
  • One 14-ounce can nonfat sweetened condensed milk
  • 3/4 cup chopped chocolate sandwich (or wafer) cookies
  • 1/4 cup chopped toasted walnuts (see Tip)
  • Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.

directions

Sprinkle the gelatin over the water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cups milk into a large saucepan. Add the cocoa and chocolate to the milk.

Heat the milk mixture over medium heat until steaming. Whisk the egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3-5 minutes. Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add the chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11191

nutrition information per serving

308 calories; 11g total fat; 4g total saturated fat; 89mg cholesterol; 151mg sodium; 46g carbohydrates; 3g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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