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–+ servings
A glass dessert cup filled with rich cookies and cream ice cream, topped and surrounded by crunchy chocolate sandwich cookies.

Cookies and Cream Ice Cream

This homemade cookies and cream ice cream is rich, creamy, and filled with chunks of chocolate sandwich cookies. Made with a simple custard base and churned until perfectly smooth, it’s an easy, better-than-store-bought dessert that’s always a hit.
5 from 6 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Freeze & Churn Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 445 kcal

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!

Nutrition

Calories: 445kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 168mgSodium: 139mgPotassium: 189mgFiber: 1gSugar: 32gVitamin A: 1054IUVitamin C: 0.4mgCalcium: 102mgIron: 4mg
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