Why Cookies and Cream Ice Cream is Always a Win
There’s something about Cookies and Cream Ice Cream that never gets old. It hits that sweet spot between creamy and crunchy, familiar and indulgent. This version skips the eggs and fuss, keeping things simple without losing any of the rich texture or flavor.
With just five ingredients and a good ice cream maker, you’re minutes away from a dessert that feels both nostalgic and homemade. Whether it’s a family weekend project or a solo kitchen win, this recipe delivers every time.
Table of Contents
Ingredients for Cookies and Cream Ice Cream
The beauty of this recipe lies in its simplicity. Just five ingredients work together to create a creamy, cookie-studded dessert that rivals anything store-bought. Here’s what you’ll need and why each one matters.
- Whole Milk
Cold whole milk provides body and helps dissolve the sugar smoothly. It balances richness without overwhelming the palate. - Granulated Sugar
This sweetens the base and helps the ice cream stay soft enough to scoop after freezing. - Heavy Cream
High-fat cream creates that luxurious texture. It’s the key to a scoop that melts just right on your tongue. - Pure Vanilla Extract
A touch of vanilla enhances the flavor and gives the base a warm, aromatic depth. - Coarsely Chopped Oreos or Similar Cookies
Classic Oreos bring that signature crunch and flavor. Feel free to get creative with flavored versions or other brands if you like experimenting.
Can I use low-fat milk instead of whole milk?
You can, but the texture will be less creamy. Whole milk helps the ice cream stay smooth and rich, so swapping it out may lead to an icier final result.
How to Make Cookies and Cream Ice Cream
Making this ice cream is surprisingly easy, even if you’ve never used an ice cream maker before. With a little prep and a few basic tools, you’ll have a batch ready to freeze in no time.
- Whisk the base
In a chilled mixing bowl, combine the cold whole milk and sugar. Whisk until the sugar is completely dissolved. Add the heavy cream and vanilla extract. Stir gently to blend everything into a smooth mixture. - Start churning
Pour the mixture into the bowl of your pre-frozen ice cream maker. Churn according to the manufacturer’s instructions. This usually takes about twenty minutes.
- Add the cookies
Once the base has thickened, gently stir in the chopped cookies. Continue churning for another five to ten minutes until the pieces are well distributed. - Freeze to set
Transfer the ice cream to a freezer-safe container. Seal it tightly and place it in the freezer for at least two hours or until firm. Scoop and enjoy!
Can I make this without an ice cream maker?
Yes, but the texture may be less creamy. You can pour the mixture into a pan, freeze it, and stir every thirty minutes for a few hours to reduce ice crystals.
Tips and Tricks for the Best Cookies and Cream Ice Cream
Even simple recipes have room for improvement. These tips can make the difference between good ice cream and unforgettable ice cream.
- Chill everything before starting
Cold ingredients churn better and result in a smoother texture. Place your mixing bowl and whisk in the freezer for five to ten minutes before using. - Freeze the churner bowl completely
Make sure your ice cream maker’s bowl is frozen solid. If it’s even slightly soft, the mixture won’t thicken properly. - Don’t overmix the cookies
Add chopped cookies at the end of churning to keep them crunchy. Overchurning will break them down too much. - Use airtight containers
Store the finished ice cream in a sealed container to prevent freezer burn and maintain creaminess.
How long should I churn the ice cream?
Churn for about twenty minutes, or until the texture resembles soft serve. Then add the cookies and churn for another five to ten minutes to combine.
Variations and Substitutions for Cookies and Cream Ice Cream
Cookies and Cream is a classic, but that doesn’t mean you have to stick to just one version. There are plenty of ways to make this recipe your own.
- Switch up the cookies
Use golden Oreos, mint Oreos, peanut butter varieties, or even birthday cake flavored cookies for a new twist. - Try a chocolate base
If you want to double down on the richness, replace the vanilla base with a chocolate one. It turns the dessert into a deep, fudge-like treat with cookie crunch. - Add new mix-ins
Toss in crushed candy bars like Reese’s, Butterfinger, or KitKat. You could also crumble in brownies or homemade chocolate chip cookies. - Top it off
Drizzle with hot fudge, caramel, or a spoonful of peanut butter. Add sprinkles or whipped cream if you’re feeling festive.
Can I make this recipe dairy-free?
Yes, you can use full-fat coconut milk and a dairy-free cream alternative. The flavor will be slightly different, but it still churns into a creamy and delicious dessert.
How to Store Cookies and Cream Ice Cream
Once your ice cream is churned and frozen, keeping it fresh is just as important as making it right. Here’s how to do it.
- Use an airtight container
Always store your ice cream in a container with a tight-fitting lid. This prevents ice crystals from forming and keeps flavors intact. - Cover with parchment or plastic wrap
Placing a layer of parchment or wrap directly on top of the ice cream before sealing helps reduce exposure to air. Less air means better texture. - Keep it toward the back of the freezer
Store the container in the coldest part of your freezer. Avoid the door, where temperature changes can cause melting and refreezing. - Eat within two to three weeks
While it may last longer, the flavor and texture are best during this window. After that, the risk of freezer burn increases.
How do I fix ice cream that gets too hard?
Let the container sit at room temperature for five to ten minutes before scooping. A warm spoon also helps make cleaner scoops without waiting too long.
Frequently Asked Questions About Cookies and Cream Ice Cream
Can I use low-fat milk instead of whole milk?
You can, but the final texture may be less creamy and more icy. Whole milk provides the fat that helps keep the ice cream smooth.
Do I need to crush the cookies finely?
Not necessarily. Coarsely chopping them gives you that satisfying crunch and variety in each bite. Over-crushing may make the ice cream too soft or muddy in color.
How long does it take to churn the ice cream?
Most machines take around twenty to twenty-five minutes. The mixture should resemble soft serve before you add cookies and finish the process.
Can I add the cookies earlier in the churning process?
It’s better to wait until the last five to ten minutes. This helps the cookies stay chunky and prevents them from dissolving into the base.
Is it okay to skip vanilla extract?
You can skip it, but the ice cream may taste a bit flat. Even a small amount of vanilla adds warmth and depth to the base flavor.
Final Thoughts on Cookies and Cream Ice Cream
At its heart, this recipe is about comfort and joy. It’s that familiar taste of crushed cookies nestled in a smooth, creamy base that brings smiles with every scoop. Whether you make it for a special occasion or just because, it’s the kind of dessert that never disappoints.
Homemade Cookies and Cream Ice Cream doesn’t need fancy tricks or endless ingredients. With a little time and a few quality components, you get something that feels special without the effort. If you try it once, chances are it will become a staple in your freezer.
So grab your spoon and dive in. This might just become your favorite way to cool off and treat yourself.
Cookies and Cream Ice Cream
Equipment
- Ice cream maker
Ingredients
Ice Cream Base
- 1 cup Whole milk very cold
- 0.75 cup Granulated sugar
- 2 cups Heavy cream very cold
- 2 teaspoons Pure vanilla extract
- 1 cup Oreos or similar sandwich cookies coarsely chopped
Instructions
- In a cold bowl, whisk together the milk and sugar until the sugar is completely dissolved.
- Stir in the heavy cream and vanilla extract until well blended.
- Pour the mixture into the pre-frozen bowl of your ice cream maker and churn for about 20 minutes, or according to the machine’s instructions.
- Add the chopped cookies and continue churning for another 5–10 minutes until thick and creamy.
- Transfer the mixture to a freezer-safe container, cover tightly, and freeze for at least 2 hours before serving.
Notes
- Calories: 311 kcal
- Carbohydrates: 29 g
- Protein: 3 g
- Fat: 21 g
- Saturated Fat: 12 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Cholesterol: 57 mg
- Sodium: 84 mg
- Potassium: 121 mg
- Fiber: 0.5 g
- Sugar: 24 g
- Vitamin A: 740 IU
- Vitamin C: 0.3 mg
- Calcium: 65 mg
- Iron: 2 mg
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