Cookies and Cream Ice Cream Recipe
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Featuring a classic vanilla ice cream base with pieces of cream-filled Oreo cookies, this homemade cookies and cream ice cream recipe tastes great in a cone, a sundae, a milkshake, a brownie ice cream sandwich, or in a bowl all by itself. As a bonus, this recipe requires no eggs and no cooking. Just whisk, chill, churn, freeze, and scoop!
Why Did I Create This Cookies and Cream Ice Cream Recipe?
As a pastry chef and recipe developer, I don’t often buy store-bought cookies unless I’m using them as an ingredient in one of my recipes. The exception? Oreos. I can’t resist dunking the classic single-stuffed kind in a glass of milk, or splurging on white chocolate fudge-covered Oreos around the holiday season. (There are only a handful of cookies in a box, which is a good thing—otherwise, I’d eat far more than I probably should!) I also love using Oreos in recipes, like my cookies and cream marshmallows, bakery-style chocolate Oreo cookies, or this cookies and cream inspired Oreo strawberry pie recipe. And I can’t say no to Oreos when making my own ice cream at home. Enter this recipe.
Key Ingredients
- Dairy– You’ll need both cream and milk to make the ice cream base. I used a blend of whipping cream (heavy cream, in the US) and whole milk for a smooth, creamy mouthfeel, but you can experiment with your own blend of dairy products. Note that the higher the fat content, the richer the ice cream base.
- Vanilla Bean Paste – Nielsen-Massey and Taylor & Colledge make my favorite vanilla bean pastes. Because this particular recipe relies heavily on the vanilla flavor, I strongly encourage you to select a good-quality vanilla paste (or use the scrapings from a whole vanilla pod) rather than a cheap extract or imitation flavoring.
- Alcohol – Store-bought ice cream contains emulsifiers to prevent it from freezing solid. In homemade versions, a teaspoon of flavorless alcohol (I usually use rum or vodka) serves a similar purpose. You can omit the alcohol, but you’ll need to allow more time for the frozen ice cream to sit at room temperature before it’s soft enough to scoop.
- Oreos – You’ll need about 120 grams of coarsely chopped Oreos, or about 10 single-stuffed cookies. You can also make this recipe with flavored Oreos, like mint, peanut butter, or chocolate cream. And if you have some left over, save them to make Oreo rocky road, cookies and cream marshmallows, or an Oreo icebox cake.
Tips and Tools
- Crush with a mallet. I tested a few different methods for crushing the Oreo cookies, and found that a kitchen mallet or a heavy wooden rolling pin works best. And to minimize cleanup, I suggest sealing the cookies in a large plastic food storage bag and placing the bag on a folded kitchen towel or chopping board. Don’t work directly on the countertop, or you’ll risk damaging the marble. Ideally, you’re aiming for 1-inch chunks and smaller pieces of Oreo. If the cookie pieces are too big, they won’t churn easily into the ice cream base, and they’ll also be difficult to scoop.
- Use an ice cream maker. This recipe requires a tabletop ice cream maker for churning.For an entry-level machine that gets the job done, I recommend this Cuisinart 1.5 quart ice cream maker. Freeze the bowl for at least 48 hours before churning, or store it in the freezer so you’re ready to make ice cream whenever a cookies & cream craving strikes!
- Scoop with a spatula. Use a rubber spatula to scoop the churned ice cream base into a storage container. Stick with soft silicone utensils; metal and hard plastic can scratch the delicate interior of the ice cream maker bowl.
Cookies and Cream Ice Cream
- Total TimeAbout 17 hours (including chilling/freezing time)
- Yield800 grams 1x
A classic cookies and cream ice cream recipe featuring crushed Oreo cookies in a creamy vanilla base.
Ingredients
360 milliliters whipping cream (1 1/2 cups)
240 milliliters whole milk (1 cup)
150 grams granulated sugar (3/4 cup)
1 teaspoon vanilla bean paste
1 teaspoon vodka (optional, to prevent freezing)
1/8 teaspoon fine sea salt
10 single-stuffed Oreos, coarsely chopped (about 120 grams chopped Oreos)
Instructions
In a large bowl, combine cream, milk, and granulated sugar and whisk until sugar dissolves. Whisk in vanilla extract, vodka (if using), and fine sea salt.
Cover bowl and refrigerate for at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With ice cream maker still churning, add the chopped Oreos.
Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
- Prep Time: 5 minutes
- Chilling Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 15-20 minutes (churn)
- Category: Ice Cream and Frozen Desserts
- Method: Ice Cream Maker
Make-Ahead and Storage Suggestions
To make ahead: You can prepare and refrigerate the ice cream base for up to 24 hours prior to churning.
To store: After churning, scoop homemade cookies and cream ice cream into plastic food storage containers or disposable cardboard pint containers, like these. I also like these reusable ice cream containers.
To serve: Store homemade ice cream in the freezer for up to one month. Prior to serving, allow ice cream to sit at room temperature for 10-15 minutes, or until just soft enough to scoop.
Other Homemade Ice Cream Recipes You Might Enjoy
S’mores Ice Cream
Coconut Ice Cream
Peanut Butter Cup Ice Cream
Chocolate Strawberry Ice Cream
Birthday Cake Ice Cream
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
