Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
Cookies and cream ice cream is a timeless favorite, beloved by people of all ages.
It’s a sweet, indulgent treat that combines the creamy richness of ice cream with the satisfying crunch of chocolate sandwich cookies.
The marriage of smooth, velvety ice cream and the distinctive, slightly bitter cookie pieces creates a perfect balance of flavors and textures.
Whether you’re enjoying it on a hot summer day or as a decadent dessert any time of year, cookies and cream ice cream has earned its place as a classic.
What is Cookies and Cream Ice Cream?
Cookies and cream ice cream is a dessert that blends a creamy, vanilla-based ice cream with chunks of crushed chocolate sandwich cookies, typically Oreos.
The contrast between the smoothness of the ice cream and the crunchy, chocolaty bits of cookie is what makes this dessert irresistible.
It is often characterized by its speckled, cookie-filled appearance, with each bite offering a combination of sweetness and slight bitterness from the chocolate cookies.
This iconic flavor has become a staple in ice cream parlors, supermarkets, and homemade kitchens alike.
Why Make Your Own Cookies and Cream Ice Cream?
Making your own cookies and cream ice cream offers several benefits that store-bought versions can’t match.
First, when you make it at home, you have full control over the ingredients, ensuring the highest quality and freshness.
You can use premium dairy products, fresh cookies, and even customize the mix-ins to suit your tastes.
Homemade ice cream also allows you to tailor the consistency and level of sweetness to your preference, resulting in a more personalized experience.
Additionally, the process of making ice cream can be a fun and rewarding activity for families or anyone who loves cooking.
Whether you have an ice cream maker or are making it by hand, creating this dessert from scratch is an enjoyable project.
Plus, it’s often fresher than store-bought versions, which can sit in the freezer for long periods. Making your own ice cream guarantees that you get the best flavor and texture in every scoop.
Ingredients You’ll Need
To make the perfect batch of cookies and cream ice cream, you’ll need the following ingredients for both the ice cream base and the cookies:
Ice Cream Base
- Heavy Cream – This gives the ice cream its rich, creamy texture.
- Whole Milk – For the right consistency and smoothness.
- Granulated Sugar – Adds the necessary sweetness to balance the flavors.
- Egg Yolks (if making a custard base) – These provide a velvety texture and help the ice cream firm up.
- Vanilla Extract – Enhances the overall flavor of the ice cream base, making it richer and more aromatic.
For the Cookies
- Oreos (or your preferred chocolate sandwich cookies) – These are the star of the recipe, adding the signature crunch and chocolate flavor.
- Optional Add-ins – Consider adding extras like chocolate chips, marshmallows, or fudge swirls to elevate your ice cream.
Step-by-Step Instructions
Step 1: Prepare the Ice Cream Base
Start by combining the heavy cream, whole milk, and granulated sugar in a medium saucepan over medium heat.
Stir continuously until the sugar has dissolved completely.
If you’re using a custard base, whisk the egg yolks in a separate bowl. Once the cream mixture is warm (not boiling), gradually pour a small amount into the egg yolks while whisking constantly.
This will temper the eggs and prevent them from curdling.
Slowly return the egg mixture back into the saucepan and cook on low heat, stirring constantly until it thickens enough to coat the back of a spoon.
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
Step 2: Crush the Cookies
While the ice cream base is cooling, prepare the cookies.
Take your Oreos and crush them into small chunks, either using a food processor, a rolling pin, or simply your hands.
You can crush them to your desired texture—some prefer larger chunks for a more noticeable crunch, while others enjoy smaller crumbs for a smoother experience.
Step 3: Mix the Base and Cookies
Once the ice cream base has cooled completely, it’s time to combine it with the crushed cookies.
Gently fold in the cookies, making sure they are evenly distributed throughout the ice cream base.
If you want additional chocolatey richness, you can add chocolate chips or chunks at this stage as well.
Step 4: Churn the Ice Cream
Pour the mixture into your ice cream maker. Follow the manufacturer’s instructions for churning.
Typically, this process takes about 20-30 minutes, and you’ll notice the ice cream thickening and becoming smoother as it churns.
If you don’t have an ice cream maker, you can place the mixture in a shallow pan and freeze it, stirring every 30 minutes to break up any ice crystals. This will help achieve a creamy consistency.
Step 5: Freeze the Ice Cream
Once the ice cream has reached the desired consistency in the machine, transfer it to an airtight container and freeze for at least 4 hours or overnight.
This final freezing step allows the ice cream to harden and develop the perfect texture.
Conclusion
There’s something undeniably satisfying about making your own cookies and cream ice cream at home.
Not only do you have complete control over the ingredients and flavor, but you also get to experience the joy of creating a delicious treat from scratch.
Whether you enjoy it on a sunny day or after a cozy meal, this homemade version of cookies and cream ice cream will undoubtedly become a new favorite.
The creamy ice cream and crunchy cookie combination is simply irresistible, and with the flexibility to customize it to your liking, the possibilities are endless.
So go ahead, give it a try, and enjoy every spoonful of this decadent dessert!
Frequently Asked Questions (FAQ)
1. Can I make cookies and cream ice cream without an ice cream maker?
Yes, you can! If you don’t have an ice cream maker, pour the ice cream mixture into a shallow pan and freeze it.
Stir every 30 minutes to break up any ice crystals until it reaches the desired consistency.
This method requires a bit more attention but can still produce creamy results.
2. How long does homemade cookies and cream ice cream last in the freezer?
Homemade ice cream typically lasts for 2-3 weeks in the freezer if stored in an airtight container.
However, for the best texture and flavor, it’s recommended to enjoy it within a week or two.
3. Can I use other types of cookies besides Oreos?
Absolutely! While Oreos are the classic choice, you can experiment with other types of cookies like chocolate chip, graham crackers, or even peanut butter cookies.
Just make sure they’re crunchy enough to hold up in the ice cream.
4. How can I make a dairy-free version of cookies and cream ice cream?
To make a dairy-free version, substitute the heavy cream and milk with coconut milk, almond milk, or another dairy-free milk of your choice.
You can also use dairy-free cookie options for the mix-ins to keep it completely plant-based.
5. How do I know when the ice cream is churned enough?
When the ice cream reaches a thick, soft-serve consistency in your ice cream maker, it’s done churning.
It should hold its shape when scooped but still be soft enough to easily spoon. If it’s too soft, let it churn a little longer.
Cookies and Cream Ice Cream
Equipment
- Ice Cream Maker (Optional, 1)
- Medium Saucepan – 1
- Mixing bowls (2)
- Whisk (1)
- Measuring cups and spoons (1 set)
- Food Processor or Rolling Pin (for crushing cookies) – 1
- Airtight Container for Freezing – 1
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 5 large Egg Yolks
- 1 teaspoon Vanilla Extract
- 15-18 Oreo Cookies or similar chocolate sandwich cookies
- Optional: Chocolate chips or fudge swirls for extra mix-ins
Instructions
Prepare the Ice Cream Base:
- In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium, stirring frequently until the sugar dissolves. If making a custard base, whisk the egg yolks in a separate bowl. Slowly pour some of the warm cream mixture into the egg yolks to temper them, whisking constantly. Gradually return the egg mixture to the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract. Allow to cool to room temperature.
Crush the Cookies:
- While the base is cooling, crush the Oreo cookies into small chunks. You can use a food processor, a rolling pin, or crush them by hand. The size of the cookie chunks is up to your preference—larger pieces for a chunkier texture, smaller pieces for smoother bites.
Mix the Base and Cookies:
- Once the ice cream base has cooled, fold in the crushed cookies. Make sure the cookies are evenly distributed throughout the base.
Churn the Ice Cream:
- If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions (usually 20-30 minutes). If not using a machine, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up any ice crystals.
Freeze the Ice Cream:
- Once the ice cream is thickened and churned, transfer it to an airtight container and freeze for at least 4 hours or overnight to firm up completely.
Notes
- If you prefer a smoother ice cream, you can reduce the size of the cookie chunks. For a more cookie-heavy texture, leave the chunks larger.
- You can easily make this recipe dairy-free by using coconut milk or almond milk in place of the dairy, along with dairy-free cookies.
- Add-ins like chocolate chips, marshmallows, or fudge swirls can be added to make the ice cream even more indulgent.
