10 minutes active,
2 hours 30 minutes inactive
Servings:Â About 6 1/2 cup servings
1 cup 2% milk,Â chilledÂ
3/4 cup granulated sugarÂ
2 tbsp vanilla extractÂ
2 cups heavy cream, chilledÂ
6 Glutino chocolate sandwich cookies, crushed.
(Additional cookies for garnish or making sandwiches)
In a medium bowl, whisk the milk, sugar, and vanilla for about 2 minutes, or until sugar has mostly dissolved.
Whisk in the cream until combined, then pour into the ice cream maker. Let it run for about 25 minutes, or until ice cream is creamy and about 5 minutes away from being completely frozen or set. Add the cookies to the ice cream, and let churn for an additional 5 minutes.
Transfer the ice cream to an airtight container, and place in the freezer for about 2 hours. At the end of the two hours, the ice cream will be ready to serve.
Garnish the top with additionally broken cookies. Alternatively, remove the filling from the center of a sandwich, and replace with ice cream forÂ miniature ice cream sandwiches.Â