Add milk, whipping cream and sugar to a pan.
2 cups Heavy cream, 1 cup Milk, ¾ cup Sugar
Heat on medium flame till the mix is just about to boil.
Turn down the flame and add the butterfly pea flowers.
½ cup Butterfly pea flowers
Let them steep for 15-18 minutes. Check if the color is deep blue. Else steep for additional 10 minutes.
Add vanilla extract and strain the mix. Mix well and refrigerate overnight for the flavors to develop.
1 teaspoon Vanilla Extract
Place the cookies in a ziploc bag.
10-12 Oreo cookies, 10-12 Chips Ahoy cookies
Crush them lightly with the end of a rolling pin. Set aside.
Place the chilled ice cream machine base in the machine and add the blue mix.
Churn till the mix starts to thicken.
Once the mix thickens, add half the crushed cookies.
Run the machine till the cookies blend in the mixture. At this point soft serve consistency is obtained.
Remove ice-cream from the machine and transfer to a pan.
Sprinkle the remaining crushed cookies and freeze the ice-cream for a few hours.
Remove from freezer, scoop and serve topped with more cookie bites and sprinkles.