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Hey everyone, hope you’re having an enjoyable weekend! One of my college friends is in town this weekend, so we’ve been having fun exploring museums and the beautiful D.C. weather. Halfway through the day, we decided we wanted ice cream, and we both agreed on cookies and cream. To make it gluten free, I recommend using a gluten free vanilla extract, and gluten free chocolate sandwich cookies. I’ve had the best result using Glutino brand chocolate sandwich cookies. The texture is able to hold up well when mixed into ice cream. Enjoy!
Prep Time:
10 minutes active,
2 hours 30 minutes inactive
Servings: About 6 1/2 cup servings

1 cup 2% milk, chilled 
3/4 cup granulated sugar 
2 tbsp vanilla extract 
2 cups heavy cream, chilled 
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 for miniature ice cream sandwiches. 

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