Cookies and Cream Ice Cream
Homemade cookies and cream ice cream combines a rich, creamy base with crunchy chunks of chocolate sandwich cookies, resulting in the perfect dessert for any occasion. This simple yet decadent recipe gives you control over the ingredients, ensuring a fresher, more personalized treat. Whether you make it with an ice cream maker or by hand, the combination of smooth ice cream and crispy cookies will satisfy your sweet tooth with every bite.
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.