This Cookies and Cream Ice Cream recipe is the perfect blend of simplicity and indulgence.
With just five ingredients and minimal prep, it offers a luscious, creamy texture and rich vanilla base swirled with generous chunks of chocolate sandwich cookies.
Cookies and Cream Ice Cream
Equipment
- 1 Ice cream maker (basic or compressor-style)
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Set of Measuring Cups and Spoons
- 1 Freezer-safe container with lid
Ingredients
- 1 cup whole milk well chilled
- 2/3 cup granulated sugar
- 2 cups heavy cream well chilled
- 2 teaspoons pure vanilla extract use high quality for best flavor
- 1 1/4 cups chocolate sandwich cookies coarsely crushed (such as Oreos)
Instructions
- Mix the Base: In a large mixing bowl, combine the cold whole milk and granulated sugar. Whisk thoroughly for 1–2 minutes until the sugar is completely dissolved. The mixture should feel smooth without any grittiness. This step ensures a creamy, even texture in your final ice cream.
- Add Cream and Flavor: Pour in the chilled heavy cream and vanilla extract. Stir gently with a spoon or spatula until well blended. Cover the bowl and refrigerate for at least 1 hour to ensure the base is fully chilled—this will help it churn better and freeze faster later.
- Churn the Ice Cream: Pour the chilled mixture into your pre-cooled ice cream maker, following the manufacturer's instructions. Let it churn for about 20 minutes or until it thickens to a soft-serve consistency.
- Incorporate the Cookies: Once the ice cream is thickened, gradually sprinkle in the crushed chocolate sandwich cookies while the machine is still running. Let it churn for an additional 5 to 10 minutes so the cookie bits distribute evenly and the texture becomes firmer.
- Freeze Until Set: Scoop the churned ice cream into a freezer-safe container with a tight-fitting lid. Spread it evenly, cover, and freeze for 2 to 3 hours or until the ice cream is fully set and scoopable.
Notes
- Cookie Texture Tip: For chunks rather than crumbs, crush your cookies gently by hand or with a rolling pin. This creates varied texture and satisfying bites.
- Vanilla Quality Matters: A good vanilla extract deepens the flavor—don’t skimp here.
- Make Ahead: The base can be prepped a day in advance and kept in the fridge overnight for an even creamier result.
- No Ice Cream Maker? Freeze the base in a shallow dish, stirring every 30 minutes for 3–4 hours. Add cookies after the first hour.
- Flavor Variations: Try using flavored sandwich cookies (mint, peanut butter, etc.) or mix in extras like chocolate chips or caramel swirls.
What makes it especially appealing is its accessibility—no complicated techniques, no obscure ingredients—just classic, comforting flavors ready in a few hours.
While it’s not low in sugar or fat, it does offer a decent source of calcium and a small amount of protein from the dairy ingredients.
The use of whole milk and heavy cream gives it a satisfying richness, making even a small portion feel indulgent.
For everyday enjoyment, this recipe is a standout—it’s easy enough for beginners and fast enough for spontaneous dessert cravings.
Whether you’re prepping it for a party, a movie night, or just a treat-yourself moment, this no-fuss ice cream is a crowd-pleaser.
Plus, making it at home means you control the quality of ingredients and avoid unnecessary additives. It’s comfort food, DIY-style.
Must-Have Tools for Perfect Results
Basic Ice Cream Maker
This essential machine churns the ice cream mixture while slowly freezing it, ensuring an ultra-smooth, creamy texture. It’s perfect for small-batch desserts and an excellent investment for anyone who loves experimenting with frozen treats at home.
Mixing Bowl
Used to combine and chill the milk, cream, sugar, and vanilla. A durable, deep mixing bowl is a kitchen must-have for everything from batters to marinades.
Whisk
Ideal for dissolving sugar evenly into the milk, creating a consistent base mixture. A good whisk is indispensable for baking, sauces, and emulsifying dressings.
Measuring Cups and Spoons
Accuracy is key in dessert making. These tools help ensure balanced flavor and perfect texture in every batch and are essential for all types of cooking and baking.
Freezer-Safe Storage Container with Lid
Used to store the finished ice cream as it sets in the freezer. Look for airtight, BPA-free containers that prevent freezer burn and are great for soups, stews, and leftovers too.
Chef’s Secrets for Creamy Perfection
The key to creating ultra-smooth, luscious cookies and cream ice cream lies in temperature control and ingredient quality.
Start with well-chilled dairy—both the whole milk and heavy cream should be as cold as possible before churning.
This helps the ice cream mixture freeze faster, reducing the size of ice crystals and resulting in a smoother texture.
For the most flavor-forward base, choose a high-quality pure vanilla extract rather than imitation—it makes a significant difference in the overall taste.
When it comes to the cookies, crush them by hand rather than using a food processor.
This ensures you get a mix of crumbly bits and chunky pieces, giving every scoop great texture and satisfying bites.
Lastly, don’t rush the final freeze; give it a few hours in the freezer after churning so the ice cream can fully firm up and hold its shape.
Serving Ideas Everyone Will Love
This cookies and cream ice cream is incredibly versatile and pairs wonderfully with a variety of desserts.
Serve it simply in a waffle cone or dish with an extra crumble of cookies on top for added crunch.
It also makes an indulgent topping for warm brownies, chocolate cake, or even a classic root beer float.
For entertaining, scoop it into small bowls and drizzle with chocolate syrup or caramel sauce.
You can even use it as a layer in homemade ice cream sandwiches with chewy chocolate cookies.
Whether served solo or with a dessert spread, it’s always a guaranteed hit.
Smart Storage Tips for Freshness
Once your ice cream is churned and transferred into a container, it’s essential to store it properly to maintain its quality.
Use an airtight, freezer-safe container with minimal air space to reduce the risk of ice crystals forming.
Pressing a layer of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing can further prevent freezer burn.
Homemade ice cream is best enjoyed within 1 to 2 weeks for optimal texture and flavor, though it will remain safe to eat beyond that.
If the ice cream becomes too firm, let it sit at room temperature for 5–10 minutes before scooping for a creamier consistency.
Frequently Asked Questions Answered
1. Can I make this without an ice cream maker?
Yes, you can! Pour the mixed base into a shallow freezer-safe dish and stir every 30 minutes for 3–4 hours, breaking up any ice crystals. Add the crushed cookies after the first hour. While the texture won’t be quite as smooth, it will still be delicious.
2. What type of cookies work best?
Classic chocolate sandwich cookies (like Oreos) are traditional, but feel free to use any brand or even flavored varieties like mint or peanut butter for a fun twist.
3. Can I use low-fat milk or cream?
Full-fat dairy is ideal for the creamiest texture. You can substitute low-fat milk, but expect an icier, less rich result. Skipping the heavy cream altogether is not recommended for this particular recipe.
4. How can I prevent ice crystals from forming?
Chill the base thoroughly before churning and use a well-sealed, freezer-safe container. A layer of plastic wrap pressed directly on the surface also helps maintain freshness and texture.
5. Can I double the recipe?
Yes, this recipe can be scaled up. Just be sure your ice cream maker has the capacity to handle a larger batch, or churn in two separate rounds to ensure even freezing and mixing.
