Hey y'all! If you're craving a creamy, dreamy dessert that's packed with crunchy cookie bits and rich vanilla flavor, this Cookies and Cream Ice Cream is about to become your new favorite treat. Whether it's a hot summer day, a family celebration, or just because you want something sweet, this homemade recipe delivers that classic cookies and cream goodness in every scoop. Let's get cooking!
Why You'll Love This Cookies and Cream Ice Cream
- Rich, creamy texture with generous chunks of chocolate cookies in every bite.
- No ice cream machine required—easy for beginners and pros alike.
- Customizable to fit your favorite cookies or add-ins.
- Perfect for parties, birthdays, or a cozy night in.
- Free from artificial flavors and preservatives.
Cookies and Cream Ice Cream Ingredients
- 2 cups heavy whipping cream (cold)
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 18 chocolate sandwich cookies (such as Oreos), coarsely chopped
- Pinch of salt
How to Make Cookies and Cream Ice Cream: Step-by-Step Directions
Step 1: Whip the Cream
In a large mixing bowl, whip the cold heavy cream with a hand mixer or stand mixer on medium-high speed until stiff peaks form (about 3-4 minutes).
Step 2: Mix Sweetened Condensed Milk & Flavor
In a separate bowl, combine sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until smooth and well combined.
Step 3: Fold Together
Gently fold the whipped cream into the condensed milk mixture using a spatula, being careful not to deflate the whipped cream. Mix until just combined and creamy.
Step 4: Add Cookies
Reserve a handful of chopped cookies for topping. Fold the rest into the ice cream base, dispersing evenly.
Step 5: Freeze
Pour the ice cream mixture into a 9x5-inch loaf pan or airtight freezer-safe container. Sprinkle with reserved cookies. Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours (preferably overnight) until firm and scoopable.
Cookies and Cream Ice Cream: Helpful Notes
- For extra crunch, add the cookies right before freezing to prevent them from getting too soft.
- Use full-fat dairy for the creamiest results. Learn about the science behind no-churn ice cream here.
- Try crushing cookies by hand or with a food processor for different-sized cookie chunks.
Cookies and Cream Ice Cream Variations
- Mint Cookies and Cream Ice Cream: Add ½ teaspoon peppermint extract and use mint chocolate cookies.
- Gluten-Free Version: Substitute with gluten-free chocolate sandwich cookies.
- Double Chocolate: Swirl in ¼ cup chocolate fudge sauce and use chocolate cream cookies.
Required Equipment for Homemade Cookies and Cream Ice Cream
- Hand mixer or stand mixer
- Large mixing bowls
- Spatula
- Measuring cups and spoons
- 9x5 inch loaf pan or freezer-safe container
Storage Instructions for Cookies and Cream Ice Cream
Store in an airtight container in the freezer for up to 2 weeks. For best texture, let the ice cream sit at room temperature for 5 minutes before scooping.
Serving Suggestions and Pairings for Cookies and Cream Ice Cream
- Serve in waffle cones or bowls for a classic touch.
- Top with hot fudge, whipped cream, or extra cookie crumbs.
- Pair with warm brownies or chocolate chip cookies for a decadent dessert.
Cookies and Cream Ice Cream: Pro Tips for Success
- Use super cold cream for better whipping volume—check out this ice cream guide for more help.
- Don't over-mix after adding cookies to keep chunks intact.
- Freeze in a shallow container for faster, more even freezing.
Cookies and Cream Ice Cream FAQ
- Can I make Cookies and Cream Ice Cream without an electric mixer?
- Yes, you can whip the cream by hand with a whisk, though it will take more time and elbow grease!
- Can I use different types of cookies?
- Absolutely—try chocolate chip, peanut butter, or any sandwich cookies you love.
- How do I make it less sweet?
- You can reduce the sweetness by using low-sugar cookies or replacing half the sweetened condensed milk with evaporated milk.
For more inspiration on homemade ice cream flavors, check out these creative ideas!
Prep Time: 15 minutes | Freeze Time: 6 hours | Total Time: 6 hours 15 minutes
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon salt
- 18 chocolate sandwich cookies (such as Oreos), coarsely chopped
- 4 large egg yolks
Instructions
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1In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is steaming but not boiling.
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2In a separate bowl, whisk together the egg yolks and remaining sugar until pale and thick.
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3Slowly pour about ½ cup of the hot cream mixture into the egg yolks, whisking constantly to temper. Gradually add the egg mixture back into the saucepan, stirring continuously.
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4Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract and salt.
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5Pour the custard through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours or until completely cold.
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6Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. In the last few minutes, add the chopped cookies. Transfer to a container and freeze for at least 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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