Homemade Ice Cream: Cookies 'N Cream with Marshmallows

Weather here in Texas is really unpredictable. It can rain cats and dogs for a couple of hours, then it will be sunny and summer-like a few hours later. One day it's hot but very windy...the next day it's cold and raining. When I made this ice cream the other day, the sun was shining so bright, I swear...but now, it's all gloomy and starting to rain.

Oh well, I love ice cream regardless of the weather...so the rain won't stop me from sharing with you this Homemade Cookies 'N Cream with Marshmallows Ice Cream. I'm more of a fruit-flavored ice cream person, and mango, avocado and strawberry are among my favorites. But if there is one non-fruit flavor that I like, it's Cookies 'N Cream. I guess my daughters have influenced me on this one. Whenever we buy ice cream and we let them decide on the flavor, very seldom do they choose other flavors. It's really Cookies 'N Cream most of the time. They love it so much and they enjoy topping it with marshmallows. So since we got our ice cream maker last year, I always make it with marshmallows in it. Now, they don't have to top it with marshmallows...it's already in the ice cream. :)

Ingredients:

• 10 pcs. Oreo, coarsely chopped
• ¾ cup miniature marshmallows
• 1 tsp pure vanilla extract
• ¾ cup milk
• 1 cup heavy whipping cream
• ½ cup sugar

Procedure:

1. In a blender, whip  ½ cup marshmallows, vanilla extract, milk,  heavy cream, and sugar until sugar is dissolved.

2. Chill the mixture for at least one hour.

3. Pour in your ice cream maker and churn. Mix for about 25-30 minutes or according to manufacturer's instructions. Add oreo and remaining marshmallows during the last 5 minutes of churning. Transfer ice cream in a tightly sealed container and freeze until ready to serve. Store-bought ice cream containers will work well for this.

* If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in refrigerator for at least 1 hour then place in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes - then beat with an electric mixer. Repeat "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be. Toss chopped oreo and remaining marshmallows into the ice cream after last beating.

My daughters love eating it Filipino-style, i.e., as a sandwich filling. :) They eat it with any bread or rolls but most of the time, they use honey wheat bread.

Note:
Toast the slices of bread for a couple of minutes so it won't be soggy when you fill it with ice cream.