Cookies and Cream Ice Cream Recipe

This classic cookies and cream ice cream is rich, creamy, and loaded with crunchy chocolate cookie pieces. Made with a smooth vanilla ice cream base and plenty of Oreos or homemade Oreo-style cookies, it delivers the perfect balance of sweet cream and deep chocolate flavor. Serve it in a bowl, scoop it into a waffle cone, or enjoy it straight from the freezer for an easy homemade dessert the whole family will love.

Ingredients

Oreos: For the best flavor and crunch, use homemade Oreo-style cookies without the filling, or choose regular store-bought Oreos for a faster option. Either works well in this cookies and cream ice cream recipe.

Full-fat milk: Milk with about 3.5% fat gives the ice cream a smoother, creamier texture. Low-fat milk is not recommended because it can make the finished ice cream icier.

Thickened cream: Thickened cream has a fat content of about 34%. Heavy cream or heavy whipping cream with a similar fat content can also be used.

White sugar: White sugar keeps the vanilla flavor clean and simple. Caster sugar may also be used, although it is not essential. Light brown sugar can be used if you prefer a slight caramel note, but it may change the color of the ice cream.

Vanilla essence: Use real or imitation vanilla essence, depending on your taste and budget.

Glucose syrup: This optional ingredient helps improve the texture and makes the ice cream easier to scoop. It may also be labeled confectioner’s glucose. Light corn syrup or powdered dextrose can be used in the same amount. Measure carefully, as too much can make the ice cream melt too quickly.

How to make cookies and cream ice cream

If you are using homemade Oreo-style cookies, leave out the filling before adding them to the ice cream. If you prefer a quicker method, use the same amount of store-bought Oreos. The key to great homemade cookies and cream ice cream is adding the cookies in two different sizes: small crumbs for flavor throughout the base and larger chunks for texture in every scoop.

Measure the milk first. Place the tapioca starch in a small bowl, then add two tablespoons of the measured milk. Stir until smooth to make a slurry. This helps thicken the ice cream base slightly and gives it a better texture once frozen.

A digital kitchen scale is the most accurate way to measure the ingredients, especially the glucose syrup. If measuring with spoons, use a flat measure and avoid adding extra syrup. Put the remaining milk, cream, sugar, and glucose syrup into a small saucepan. Heat over medium heat for about five minutes, stirring often, until the sugar has completely dissolved.

Stir the tapioca slurry again, then pour it into the warm ice cream mixture while stirring. Cook briefly on low heat, then remove from the stove and stir in the vanilla essence. Let the mixture cool for a few minutes before transferring it to a heatproof container. Cover and chill in the refrigerator for at least four hours, or overnight if preferred.

While the vanilla ice cream base chills, prepare the cookies. Freezing the cookie pieces before adding them helps them stay firmer and gives the finished ice cream a better crunch.

Cut about half of the cookies into quarters. Place them in an airtight container and freeze. Chop the remaining cookies into much smaller pieces, about ¼ inch or smaller. If needed, crush them lightly in a bowl with the end of a rolling pin or a pestle. Place these smaller pieces in a separate airtight container and freeze as well.

Once the ice cream base is thoroughly chilled, place your ice cream storage container in the freezer. If using a self-refrigerating ice cream machine, turn it on about ten minutes before churning. If using a freezer bowl machine, remove the bowl from the freezer only when you are ready to churn.

Remove the chilled ice cream base from the refrigerator and stir it well. Pour it into the ice cream machine and churn according to your machine’s instructions. When the ice cream is almost finished and has the texture of soft serve, add the smaller frozen cookie pieces. Let the machine mix them evenly through the ice cream.

Remove the chilled storage container and the larger cookie pieces from the freezer. Add about one third of the larger cookie pieces to the bottom of the container. Spoon in half of the churned ice cream, then add another third of the larger cookie pieces. Add the remaining ice cream and finish with the last of the larger cookie chunks. Cover and freeze for about four hours, or until firm.

How to serve

To serve, remove the cookies and cream ice cream from the freezer and scoop into bowls or cones. It is delicious on its own, with extra cookie crumbs sprinkled over the top, or piled into a crisp waffle cone. If the ice cream is very firm, let it soften briefly in the refrigerator before scooping.

How to store

Store this homemade Oreo ice cream in an airtight container in the freezer for up to two weeks. After that, it may begin to develop a slightly icier texture, but it will still taste good. Pressing a piece of parchment paper against the surface before sealing the container can help reduce ice crystals.

Looking for more yummy dessert recipes?

Try these sweet ideas next:

• Homemade Oreos
• Easy vanilla ice cream
• Amaretti cookies
• No churn chocolate ice cream

Recipe

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