no cook cookies and cream ice cream
no fussy custard base here just blend the base, fold in cookies, and churn your way toward amazing homemade ice cream . classic sandwich cookies such as oreos add chocolaty appeal, but you can use any crisp cookie, including chocolate chip or gingersnaps . the recipe is a yummly original created by martha holmberg https //www.yummly.com/dish/author/martha holmberg .
chocolate sandwich cookies, half and half, granulated sugar, sour cream, heavy cream, vanilla extract, salt
- 14.0 chocolate sandwich cookies
 - 1.0 cup half and half
 - 1.0 cup granulated sugar
 - 1.0 cup sour cream
 - 2.0 cup heavy cream
 - 1.0 teaspoon vanilla extract
 - 0.1 teaspoon salt

- break the cookies into 5 or 6 pieces each.
 - put one third of cookie pieces in a blender and pulse to crush into finer crumbles.
 - transfer to a small bowl, and set crumbles and pieces aside.
 - combine the half and half and sugar in the blender and blend at low speed until sugar is dissolved, about 1 minute.
 - add the sour cream and blend for 30 seconds.
 - add the heavy cream, vanilla, and salt and blend for an additional 30 seconds.
 - pour the cream mixture into the freezer unit of an ice cream maker and start to churn according to manufacturer's directions.
 - once the ice cream is thick enough to hold a shape, add the cookie pieces and crumbles.
 - continue to churn until thick, and mixture is starting to freeze hard around edges of the freezer bowl.
 - quickly scoop out the ice cream and transfer to a metal bowl or other freezer safe container.
 - cover well with plastic wrap and freeze until firm, at least 5 hours.
 - serve in bowls, on cones, or with a slice of angel food cake.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 14.0 chocolate sandwich cookies
- 1.0 cup half and half
- 1.0 cup granulated sugar
- 1.0 cup sour cream
- 2.0 cup heavy cream
- 1.0 teaspoon vanilla extract
- 0.1 teaspoon salt

 ### Assistant: The ingredients you'll need are:
- 14.0 chocolate sandwich cookies
- 1.0 cup half and half
- 1.0 cup granulated sugar
- 1.0 cup sour cream
- 2.0 cup heavy cream
- 1.0 teaspoon vanilla extract
- 0.1 teaspoon salt


You can follows these steps to make the recipe:
- break the cookies into 5 or 6 pieces each.
- put one third of cookie pieces in a blender and pulse to crush into finer crumbles.
- transfer to a small bowl, and set crumbles and pieces aside.
- combine the half and half and sugar in the blender and blend at low speed until sugar is dissolved, about 1 minute.
- add the sour cream and blend for 30 seconds.
- add the heavy cream, vanilla, and salt and blend for an additional 30 seconds.
- pour the cream mixture into the freezer unit of an ice cream maker and start to churn according to manufacturer's directions.
- once the ice cream is thick enough to hold a shape, add the cookie pieces and crumbles.
- continue to churn until thick, and mixture is starting to freeze hard around edges of the freezer bowl.
- quickly scoop out the ice cream and transfer to a metal bowl or other freezer safe container.
- cover well with plastic wrap and freeze until firm, at least 5 hours.
- serve in bowls, on cones, or with a slice of angel food cake.
- .

