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An absolute treat of an ice cream. This Cookies and Cream Raspberry Ice Cream can be made with your favourite brand of gluten-free oreos and fresh raspberries. Fresh, lively and creamy with gorgeous cookie crumbles.
I am more than happy to admit my failures and my faults – I have many and I embrace them all. This ice cream is like the opposite of that.
When I make something I am really proud of it reminds me why I started blogging in the first place. It would be simply criminal not to share this ice cream with the world. My favourite of all my recipes is always the one I last blogged about which is why I’m probably always touting my latest effort as the best I have ever done. So feel free to take it with a pinch of salt when I say that this ice cream is the best ice cream in the world ever hands down. That includes the insane rosemary honey gelato I had a couple of weeks ago at Broadway Market which led to some horrible attempts to recreate it in my own kitchen immediately when I got home. I’m sure I’ll get there with my gelato recipes one day but I know for certain I can make ice cream and this one seals the deal.
I thoroughly enjoy making ice cream, not just the process of it which can be immensely relaxing as I have written about before but I love the fact that you can store it in the freezer. There is no immediacy with the finished product; like when I’m trying to palm off half a cake to the UPS delivery man before it goes stale or handing out hot scones that I will never get round to eating to unsuspecting neighbourhood kids who just want to know if I would like my car washed. Although there was that one time when we had to emergency defrost the freezer and we were passing out half eaten tubs of homemade lemon and chocolate brownie ice cream down our street. However, I made this Cookies and Cream Raspberry Ice Cream this week and the urgency of eating it suddenly became clear. If I did not eat it, someone else would and that would be really uncool.
If you read my recipes carefully then you will see the base of this recipe is very similar to my Blackberry Ripple Ice Cream, it has become my favourite method of ice cream recently. The set is soft and the sharp berry flavour is intensified without the addition of an egg based custard. It’s so fresh tasting and contrasts beautifully with the homeliness of the cookies.
Cookies and Cream Raspberry Ice Cream
- 500 g raspberries
- 50 g icing sugar
- 1 tablespoon liquid glucose
- 250 g caster sugar
- 4 egg whites
- 300 ml double cream
- 154 g gluten-free cookies and cream cookies
- Pour the raspberries into a medium sized pan and heat gently with a splash of water to aid the breaking down of the berries. Once the berries have completely softened then remove them from the heat and pour into a sieve. Push the berries through, the best aid for this I think is a silicone spatula, so that all the seeds are extracted from the fruit pulp. Discard the seeds (or save to make a fruit alcohol infusion as explained above and return the pureed raspberries back into the pan.
- Add the icing sugar and liquid glucose to the raspberry puree and bring to the boil. Remove from the heat then leave to cool before covering and refrigerating overnight.
- Meanwhile pour the sugar into another medium sized saucepan and add 300ml of water. Heat gently so that the sugar completely dissolves into the water. Then bring to the boil and carrying on boiling until it reaches a very thick and syrupy consistency, it should reach 112°C on a sugar thermometer and can take about 20 minutes. You must keep your eye on the saucepan at all times so that it doesn’t bubble over.
- In a large mixing bowl whisk up the egg whites until stiff, then drizzle in the sugar syrup in a slow steady steam whilst continuing whisking. The egg whites will turn beautifully glossy.
- In a separate bowl lightly whip the double cream then fold into the egg whites until they are fully incorporated. Cover the bowl with cling film and place in the fridge overnight.
- The next day pour the egg white and cream mixture into your ice cream machine and start churning. Pour in the raspberry puree immediately whilst the machine is churning and then the puree will mix in evenly.
- Meanwhile reserve 4 cookies and cream cookies for decorating the top but place the rest of the biscuits in a food processor and whizz until they have become breadcrumbs. Chop the reserved 4 cookies roughly.
- Once the ice cream has reached a thick milkshake consistency and is pretty much ready then pour in the crumbed cookies and churn for a couple of minutes until they have been evenly distributed through the ice cream.
- Decant the ice cream into tubs, tucking in the roughly chopped 4 cookies on the top and then freeze overnight to reach the correct set.
- Makes about 2 pints
- My favourite brand of gluten-free Cookies and Cream Cookies is Schar's Gluten-Free Chocolate O's as they are yummy and don't contain any xanthan gum.