Cookies and Cream Ice Cream
A rich and creamy Cookies and Cream Ice Cream recipe made with just 5 ingredients. No eggs, no fuss, and packed with cookie chunks.
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
For best results, freeze your mixing bowl and whisk for 5–10 minutes before using. Store ice cream in an airtight container to prevent freezer burn.
Nutrition Facts (Per Serving)
- 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