Cookies and Cream Ice Cream
A rich and creamy homemade Cookies and Cream Ice Cream made with just five ingredients. This classic treat is quick to prepare, ultra-satisfying, and bursting with chunks of chocolate sandwich cookies in a smooth vanilla base.
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.