I have this lovely ice cream maker. I rarely use it. I love ice cream, but I only make it a few times a year. Such a shame.

Over the course of the past week or so, whenever I am with a group of like-minded Jewish women, the topic always moves over to Shavuot. The holiday best known for cheesecake, is the holiday where we received the torah. Everyone asks me what I have on my Shavuot menu. I invariably freeze and turn red. I have nothing on my menu. Seriously. I have this urge to have toast and eggs at every meal. Something super simple. Of course I can’t get away with that.

It’s supposed to be hot this weekend, so I decided to make a couple of different ice creams. In reverence to the holiday tradition, I have prepared a cheesecake ice cream base. I mixed in oreos and chocolate chip cookies for some of what I call Cookie Cookie Cheesecake Ice Cream.

Cookie Cookie Cheesecake Ice Cream
recipe adapted from David Lebovitz, The Perfect Scoop
Ingredients:

10 oz cream cheese, cut up
zest of one lemon
3/4 cup sour cream
1/2 cup half & half
1 cup sugar
pinch of salt
1/2 cup crushed oreos
1/2 cup crushed chocolate chip cookies

Place the cut up pieces of cream cheese in the bowl of a blender.

Add in the lemon zest, sour cream, half & half and salt.

Blend until everything is mixed well together.

Chill for about an hour or two.

Pour in to your ice cream maker. Run the ice cream maker for about 25 minutes. Once the mixture is thickened, add in the cookie pieces.

Keep the machine running for 5 more minutes.

Pour in to a container and freeze.

Enjoy!