Homemade Cookies and Cream Ice Cream Recipe – Easy
Cookies and cream ice cream is a classic favorite that combines rich, creamy vanilla ice cream with delicious chunks of chocolate sandwich cookies. This homemade version is easy to make and results in a smooth, flavorful, and irresistible dessert. Whether you’re making it for a summer treat, a party, or just to satisfy your sweet tooth, this recipe will guide you through creating the perfect cookies and cream ice cream at home.
Nutrition Information (Per Serving)
- Calories: 290 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 120mg
- Sugar: 24g
- Calcium: 100mg
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 6 large egg yolks
- 15 chocolate sandwich cookies (such as Oreos), crushed into chunks
- 1/4 teaspoon salt
Equipment Needed
- Ice cream maker
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups and spoons
- Spatula
- Fine mesh strainer (optional)
- Airtight container for storage
Instructions
Step 1: Prepare the Ice Cream Base
- In a medium saucepan, combine heavy cream, whole milk, half of the sugar, and salt over medium heat.
- Stir occasionally until the mixture is warm but not boiling.
Step 2: Temper the Egg Yolks
- In a separate mixing bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- Slowly pour a small amount of the heated milk mixture into the egg yolks while whisking constantly to prevent scrambling.
- Gradually add more of the warm milk mixture while continuing to whisk until fully incorporated.
Step 3: Cook the Custard
- Return the egg mixture to the saucepan and cook over low heat, stirring constantly with a spatula.
- Cook until the mixture thickens and coats the back of a spoon (around 170–175°F or 77–79°C).
- Remove from heat and strain through a fine mesh strainer to remove any cooked egg bits (optional).
Step 4: Chill the Mixture
- Stir in the vanilla extract and allow the mixture to cool to room temperature.
- Cover and refrigerate for at least 4 hours or overnight for the best flavor and texture.
Step 5: Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
- In the last few minutes of churning, add the crushed chocolate sandwich cookies.
Step 6: Freeze and Serve
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Serve in bowls or cones and enjoy your homemade cookies and cream ice cream!
Prep Time
- 10 minutes
Active Time
- 20 minutes
Resting Time
- 4+ hours (chilling and freezing)
Total Time
- 4 hours 30 minutes
Cuisine
- American
Course
- Dessert
Servings
- 6 servings
Enjoy making and indulging in this creamy, crunchy, and absolutely delicious homemade Cookies and Cream Ice Cream Recipe!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.