Rainbow Cookie Ice Cream Recipe
Your favorite cookie just became your new favorite ice cream
It's hard to beat Italian rainbow cookies: little packages of almond cake, jam and chocolate that come together to make the ultimate cookie. And that's why we're turning them into the ultimate ice cream flavor with the help of Stephen Collucci, pastry chef at NYC's Cookshop. In this recipe from his new cookbook, Everyday's a Sundae, chunks of rainbow cookies and swirls of raspberry jam are folded into sweet almond ice cream.
You can buy rainbow cookies at your local Italian bakery if you're running short on time, but we encourage you to make them yourself (see the recipe). They're easy, and we promise they will be a million times better than anything you get in the store.
Check out our favorite ice cream recipes.
Recipe adapted from 'Everyday's a Sundae,' by Stephen Collucci
Rainbow Cookie Ice Cream
Almond ice cream is laced with chunks of rainbow cookies and swirls of raspberry jam in this nostalgic dessert that's as colorful as it is delicious.
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- ⅓ cup honey
- ½ cup sugar
- 9 egg yolks
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups chopped rainbow cookies
- ½ cup raspberry jam
Directions
- In a medium saucepan, combine the milk, cream and honey. Bring the mixture to a boil over medium-high heat. Meanwhile, whisk together the sugar and the egg yolks until the sugar is dissolved and the mixture is pale yellow, 30 seconds to 1 minute.
- Once the milk is boiling, carefully stream the liquid into the egg mixture, whisking constantly to prevent curdling. Add the extracts and salt.
- Chill the ice cream base over an ice bath, whisking constantly, 5 minutes, then transfer to a sealable container and refrigerate overnight. Make sure your ice cream maker base is in the freezer overnight while the base chills.
- The next day, freeze the mixture in an ice cream machine according to manufacturer's instructions, then fold the rainbow cookies and raspberry jam into the ice cream to create swirls. Cover with plastic wrap and return to the freezer until set, 3 to 4 hours, then scoop and serve.
Nutrition
| Calories per Serving | 304 |
| Total Fat | 18.8 g |
| Saturated Fat | 10.4 g |
| Trans Fat | 0.0 |
| Cholesterol | 127.6 mg |
| Total Carbohydrates | 32.1 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 17.2 g |
| Sodium | 168.5 mg |
| Protein | 3.8 g |
