NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Berry Cookies and Cream Ice Cream

Berry Cookies and Cream Ice Cream
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    10
    Servings

Ingredients

Instructions

CHOP baked cookies into pea sized pieces. Set aside

WHIP cream with an electric mixer to stiff peaks in a large bowl, .

STIR together evaporated milk, sweetened condensed milk, extract and salt in a separate large bowl

MIXabout ½ cup of the whipped cream into the condensed milk mixture using a spatula,

GENTLY fold the remaining whipped cream into the condensed milk mixture in 3-4 installments, being careful not to deflate the cream as you work. Fold in cookie pieces.

TRANSFER mixture into an 8 or 9 inch loaf pan or high sided freezer-safe food storage container. Place in the freezer for 30 minutes.

REMOVE mixture from freezer and gently place spoonfuls of the jams on top of the ice cream mixture. Use a knife to make the figure-8 motion to swirl the jams into the ice cream.

COVER the ice cream with plastic wrap or a lid and return to the freezer for at least an additional 4-6 hours to freeze completely. Letting the ice cream set overnight is best.

Let ice cream sit at room temperature for 10-15 minutes to soften slightly before serving.