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Double-Chocolate Cookies and Cream Ice Cream

2 cups half-and-half

1 1/2 cups granulated sugar

1/2 cup unsweetened baking cocoa

2 cups whipping cream

1 teaspoon vanilla extract

2/3 cup miniature semisweet chocolate chips

12 cream-filled chocolate sandwich cookies, crushed

1. Combine first 3 ingredients in container of an electric blender; cover and process until sugar dissolves, stopping once to scrape down sides.
2. Pour half-and-half mixture into freezer container of a 2-quart hand-turned or electric freezer. Gently stir in whipping cream and vanilla. Freeze ice cream mixture according to manufacturer's instructions.
3. Remove ice cream mixture from freezer container and gently stir in chocolate chips and crushed cookies. Pour ice cream mixture into a 13 x 9 x 2-inch pan; cover and freeze until firm.

Makes 7 1/2 cups.