This cookies and cream ice cream recipe is simple to make and gives you a rich, creamy base with plenty of real cookie pieces in every bite. If you've ever wanted a homemade version that actually tastes better than store-bought, this is it.
Cookies and cream is probably the most requested ice cream flavor in our house by my kids, and honestly… I get it. It's rich, creamy, and loaded with those soft, chocolatey cookie pieces in every bite. My aunt used to make a version of this every 4th of July, so it's one of those recipes that feels special every time I make it.
The best part is how simple it actually is. While Oreos are the most popular, you can use any chocolate sandwich cookies you like (I personally love Back to Nature) but the method itself is what makes this so good. Once you get the hang of homemade ice cream, it's hard to go back. The texture is better, the flavor is richer, and you can tweak it exactly how you like it. Hope you enjoy!
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Equipment
For this recipe you will need:
- An ice cream maker - I use and love my Cuisinart Ice Cream Maker. We've been making way more ice cream since getting it, and keeping the bowl stored in the freezer means it's ready whenever we are.
- A cooking thermometer - Highly recommended if you plan on making custard-based ice creams. You can eyeball it by looking for steam, but a thermometer makes it easy to hit the magic 170°F mark without risking scrambled eggs. I use this candy thermometer, but there are plenty of solid options out there.
- Measuring cups and spoons
- Fine Mesh Strainer - Not absolutely necessary, but I like pouring my cooked custard mixture through a fine mesh strainer to strain out any pieces of cooked eggs and ensure a smooth finish.
- Plastic or silicone bag and a rolling pin - To smash up the cookies before mixing into the ice cream.
Ingredients
- Milk - I recommend using whole milk for the creamiest texture.
- Heavy cream - Go full-fat here; this is a treat, and it makes all the difference.
- Egg yolks - Save the whites for meringues or a future baking project!
- Sugar - I love using a mix of brown and white sugar
- Vanilla extract - You can also use vanilla bean paste.
- Salt - Just a pinch to balance the sweetness and bring out the flavor.
- Chocolate Sandwich Cookies - Oreo cookies are probably the most commonly used but I personally love the Back to Nature brand. I typically add around 18 cookies, but you can increase or decrease depending on your preference.
Recipe FAQs
I highly recommend using an ice cream maker for the creamiest texture. This one from Cuisinart is my favorite and totally worth the investment if you plan to make ice cream regularly.
If you don't have an ice cream maker you can freeze the base and stir it every 30-45 minutes a few times, but the texture won't be quite as creamy.
Yes, this recipe is easily made gluten free if you use certified gluten free cookies.
Yes, and this is very important. Let the base chill in the fridge for at least 4 hours (or overnight) before churning. If the base is too hot when you add it to the ice cream maker it won't set properly.
This usually happens if the base wasn't chilled enough or if it didn't churn long enough. Using full-fat dairy and properly chilling the mixture makes a big difference.
It's best within 1-2 weeks. Store it in an airtight container and you can press a piece of parchment or plastic wrap directly on top to prevent ice crystals. I use this Tovolo ice cream container and it works well.
More ice cream recipes to make this summer.
Made this homemade Cookies and Cream Ice Cream recipe? Let me know what you think in the comments!
Recipe
Cookies and Cream Ice Cream
Equipment
- Ice Cream Maker
- Measuring cups and spoons
- Kitchen thermometer
- Fine Mesh Strainer (optional)
- Plastic or silicone bag and a rolling pin
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅓ cup white granulated sugar
- ⅓ cup light brown sugar
- 4 egg yolks
- 2 teaspoon vanilla extract
- pinch of salt
- 18 chocolate sandwich cookies
Instructions
Make the Ice Cream Base
- Separate the 4 egg yolks and place them in a mixing bowl. Whisk together, then set aside.
- In a medium saucepan, combine heavy cream, whole milk, brown sugar, white sugar and a pinch of salt.Whisk over medium heat until the sugar has dissolved and the mixture is warm, but not scalding. Then reduce the heat to low.
- Temper the eggs by removing about ½ to 1 cup of the warm cream mixture and very slowly pour it into the bowl with the egg yolks while whisking continuously.Then very slowly pour the tempered egg mixture back into the saucepan, whisking constantly. Add in the vanilla extract.
- Turn the heat up to medium and cook the ice cream base, while continuing to whisk frequently, until it reaches 170°F.*be careful not to take it too much above 170 F as it can curdle*Then immediately remove from heat and pour into a heat-safe container.Cover the container and refrigerate for at least 4 hours or overnight to chill.
Churn and Mix in Cookies
- Once the ice cream base has chilled completely, give it a stir and pour it into your ice cream maker.Churn according to the manufacturer’s instructions, usually around 20 minutes, until the texture is thick and creamy.
- While the ice cream is churning, place the cookies in a large plastic or silicone bag and gently crush them with a rolling pin into large pieces (you don't want fine crumbs).
- Once the ice cream is thick and creamy, add the cookies and mix to combine. You can do this directly in the ice cream maker, or transfer the ice cream to a large bowl and fold them in if needed.At this point, the ice cream will be very soft. You can serve it immediately for a soft-serve texture, or transfer it to the freezer to firm up before serving. Enjoy!
Faith
Our local hard scoop ice cream parlor went out of business and I've been craving their Oreo ice cream. This hit the spot, so rich and creamy.
Vanessa
This tastes way better than the store-bought tubs. It’s loaded with cookies and has such a smooth texture—it didn’t stay in my freezer for more than a couple of days!
Jane
Yum! First time I made ice cream as I was giften an ice cream maker, and this was a total success! Great tips for beginners re tempering eggs and overall a great recipe!
jamjarkitchen
Hi Jane - So glad you liked it!
Rani
Cookies and cream ice cream is delicious I have made it I am going to make it again.
Mia
Got it ? here’s a fresh start so it doesn’t repeat:
This cookies and cream ice cream turned out really creamy with plenty of cookie pieces throughout. I like how easy it is to make at home, and it’s perfect straight from the freezer.