Low Carb Gluten Free Cookies and Cream Ice Cream

This ice cream flavor was the inspiration for me to tackle Low Carb Oreo Cookies. They were originally just a means to an end, since I wasn’t sure I’d succeed in an Oreo clone that would stand up on its own. Fortunately, they taste good as a snack and work beautifully as an ice cream additive. The idea of crushing up Oreos and adding them to ice cream dates back to somewhere around the 1970’s. “Cookies and Cream” quickly shot up into the top five ice cream flavors by 1983 (allegedly).

The Ben & Jerry’s Homemade Ice Cream & Dessert Book lists Oreo Mint as one of their original flavors. It’s a simple recipe involving crushed Oreos, sweet cream base, and peppermint extract. What’s missing is vanilla. About half of the cookies and cream recipes include it and the other half omit it. I can understand the logic behind omitting it since the vanilla flavoring in the ice cream may mask the flavoring of the cookie. I’ve tried it both ways and I definitely opt for adding vanilla extract to the mix.

CAUTION: Consuming raw eggs may increase your risk of foodborne illness. Pasteurized eggs can be used in this recipe. Not every form of glycerin is fit for human consumption. For example, diethylene glycol is toxic and should not be consumed. Always verify the product is safe to use.

Ingredients

2 large eggs
1½ tablespoons Truvia
21 drops EZ-Sweetz
2 teaspoons vanilla extract
1 tablespoon (18 g) vegetable glycerin
2 cups (465 g) heavy cream
¼ teaspoon xanthan gum or ½ teaspoon Dixie Diner’s Thick It Up Low Carb Thickener
10 Low Carb Oreo Cookies, frozen and cut into pieces, yields approx 2 cups

Directions

1. Follow the recipe for Low Carb Oreo Cookies and make ten of them super stuffed with frosting. Put them in an empty ice cream container and put them in the freezer until they’re frozen. Remove and use a sharp knife to chop them into smaller pieces on a cutting board. Dump the contents back into the ice cream container and store in the freezer for later.
   
   
   
   
   
2. In a 4 cup Pyrex measuring cup, whisk the eggs and then whisk in the sweeteners slowly until integrated and fluffy.
3. Add the glycerin and vanilla extract and whisk until combined. Slowly sprinkle in the stabilizer (xanthan gum or Thick It Up) while whisking until integrated.
4. Add 2 cups of heavy cream and whisk by hand slowly until combined. Do not overmix.
5. Cover with plastic wrap and chill in refrigerator until ready, if necessary.
6. Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the frozen Oreos. Not all of the Oreos may fit in the ice cream maker. More should be added during the transfer to the container. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.