Homemade Cookies and Cream Ice Cream

Cookies and Cream is arguably one of the best ice cream flavors of all time! That rich, creamy vanilla base mixed with crunchy chunks of chocolate sandwich cookies is truly unbeatable. Making it at home lets you control the quality of the ingredients and, most importantly, the amount of cookies you put in (we say, the more the better!).

This recipe is simple to follow and uses an ice cream maker for the best, creamiest texture. If you don’t have one, we’ve included a popular “no-churn” variation. Get ready for a delicious, velvety-smooth frozen treat that tastes better than any store-bought container!

Cooking Time & Prep Time

Keep in mind that the base mixture must be thoroughly chilled before churning!

• Prep Time: 10 minutes
• Chill Time (Base): 4 hours (or overnight is best!)
• Churn Time (Ice Cream Maker): 20–25 minutes
• Freezing Time (After Churning): 4 hours
• Total Time: About 8–10 hours (mostly hands-off time)

Ingredients

This recipe makes a classic, rich, and creamy ice cream base.

• 1.5 cups Whole Milk
• $\frac{3}{4}$ cup Granulated Sugar
• Pinch of Salt
• 2 cups Heavy Cream (also called Heavy Whipping Cream)
• 1 tablespoon Pure Vanilla Extract (use high-quality for best flavor)
• 15-20 Chocolate Sandwich Cookies (like Oreos), coarsely chopped

Step-by-Step Instructions

Follow these steps for a dessert that will bring smiles to everyone’s faces.

Step 1: Make the Ice Cream Base

In a large bowl, whisk together the whole milk, sugar, and salt until the sugar is completely dissolved. Stir for a few minutes to make sure there are no grainy bits left.

Pour in the heavy cream and the vanilla extract. Stir everything until it is fully combined.

Step 2: Chill the Base

Cover the bowl with plastic wrap and place it in the refrigerator. Chill the mixture for at least 4 hours, but chilling it overnight (12 hours) is even better. A very cold base churns into a smoother, creamier ice cream. Tip: If your ice cream maker bowl needs to be frozen, make sure to put it in the freezer 24 hours ahead of time!

Step 3: Prepare the Cookies

Place 15 to 20 cookies in a sealed plastic bag or a food processor. Use a rolling pin or pulse the processor until the cookies are broken into a mix of coarse crumbs and small chunks. Set aside. Tip: Try to keep some good, chunky pieces for texture!

Step 4: Churn the Ice Cream

Pour the cold cream mixture into your ice cream maker. Follow the manufacturer’s instructions for churning. This usually takes between 20 to 25 minutes. The ice cream should look thick and creamy, like soft-serve.

Step 5: Mix in the Cookies

In the last 5 minutes of churning, add the crushed cookies through the opening of the ice cream maker. Let the machine run for the final minutes to mix the cookies evenly into the ice cream.

Step 6: Final Freeze

Transfer the soft ice cream from the machine to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent freezer burn.

Freeze for at least 4 hours to let the ice cream “harden” or “set” to a scoopable texture.

Tips & Variations

• No-Churn Method (No Ice Cream Maker):
  1. Beat 2 cups of very cold heavy cream until soft peaks form.
  2. In a separate bowl, stir together one 14-ounce can of sweetened condensed milk and 1 teaspoon of vanilla extract.
  3. Gently fold the whipped cream into the condensed milk mixture.
  4. Fold in the crushed cookies.
  5. Pour into a freezer-safe container and freeze for 6 hours.
• Cookie Swap: You don’t have to use chocolate sandwich cookies! Try vanilla wafers, chocolate chip cookies, or even crushed brownies for a different twist.
• Extra Crunch: Add 1/4 cup of chopped white chocolate chips along with the cookies for extra sweetness and crunch.
• Low Sugar Option: Replace the granulated sugar with a cup-for-cup sugar substitute, and use low-sugar chocolate sandwich cookies. The texture may be slightly softer.

Nutritional Information (Approximate)

This is an estimate for one serving (about $\frac{1}{2}$ cup scoop) of the churned ice cream. Nutrition will vary based on your specific ingredients, especially the cookies.

• Calories: 250–300 kcal
• Protein: 3–4g
• Carbohydrates: 25–30g
• Fat: 18–22g
• Calcium: $10\%$ of your Daily Value

Health Benefits

Ice cream is a dessert, but the dairy base does offer some health advantages!

• Calcium: The milk and cream base is a good source of calcium, which is essential for strong bones, nerve function, and healthy muscle contraction.
• Quick Energy: Ice cream is high in carbohydrates and fats, providing a quick source of energy that can be beneficial after a long day or a hard workout.
• Mood Booster: Eating ice cream is known to boost serotonin, a feel-good chemical in your brain, which is great for improving your mood and reducing stress.

Serving Suggestions

Serve your homemade Cookies and Cream Ice Cream however you like it best!

• Classic Scoops: Enjoy it in a bowl or a waffle cone.
• Milkshake: Blend a few scoops with a splash of milk for a thick, cold milkshake.
• Topping: Use a scoop of this ice cream to top a warm brownie or a slice of apple pie.
• Storage: Store the ice cream in a freezer-safe container with a tight lid. Homemade ice cream is best eaten within 1–2 weeks for the freshest taste and texture. If it becomes too hard, let it sit on the counter for 5–10 minutes before scooping.

Conclusion

You have successfully made a batch of the creamiest, dreamiest Cookies and Cream Ice Cream right in your kitchen! There’s something special about homemade treats, and this one is guaranteed to become a family favorite. Go ahead and enjoy a generous scoop—you’ve earned it!