So, after the Thin Mint Ice Cream and how delicious and successful it was, I couldn't wait to try again with a new flavor! I came up with this recipe on my own. The hardest part about this recipe was the cookies! This was our last box of Carmel Delights and it took every bit of self-control not to eat one! I tried to convince Charlie to let me buy more cookies, but after the original 17 boxes, he wasn't going for it! :) I left this mixture in the maker a little longer and it made it a little thicker. So it was much easier to add the ripple effect with the Carmel and fudge.
This ice cream was delicious, but not nearly as reminiscent of the actual cookie as the Thin Mint was. It was still devoured by us and definitely a keeper!
Carmel Delight Ice Cream
2 eggs
3/4 C sugar
2 C heavy cream
1 C whole milk
1 tsp. coconut flavoring
1/2 box Carmel Delight cookies (about 8 cookies)
1 bottle of Carmel topping (squeeze kind)
1 bottle of hot fudge topping (squeeze kind)
Whisk the eggs until fluffy. Add sugar and whisk until incorporated. Add cream, milk, and flavoring. Once it's whisked together, add to your ice cream maker. Make sure the mixture is really COLD!
Make the ice cream in your ice cream maker according to your manufacturer's directions. Add the crushed cookies in the last 10-15 minutes. Pour half the mixture into your freezer container. Top with Carmel and fudge. Pour the rest of the ice cream on top. Continue to freeze and harden in your freezer.
