Cookies and Cream Ice Cream Recipe

A classic cookies and cream ice cream recipe featuring crushed Oreo cookies in a creamy vanilla base. The easiest homemade cookies and cream ice cream—no eggs and no cooking required!

What’s Great About 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.

Featuring a classic vanilla ice cream base with pieces of cream-filled Oreo cookies, this homemade cookies and cream ice cream tastes great in a waffle cone, a sundae, a milkshake, or a brownie ice cream sandwich, or in a bowl all by itself. As a bonus, this recipe requires no eggs and no cooking or tempering—just whisk the ingredients together, then chill, churn, freeze, and scoop!

Ingredients for Making Homemade Cookies and Cream Ice Cream

To make homemade cookies and cream ice cream, start by gathering the following ingredients:

• Whipping Cream – You’ll need whipping cream (heavy cream, in the US) to make the ice cream base. Look for a milk fat percentage around 35-36%.
  
• Whole Milk – Opt for whole milk rather than skimmed. I have not tested this recipe with alternative milks. (For a dairy-free and vegan frozen dessert, try my vanilla peach granita recipe instead.)
• Granulated Sugar – Granulated sugar sweetens the ice cream base.
• Vanilla Bean Paste – Nielsen-Massey and Taylor & Colledge make my favorite vanilla bean pastes.

• 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.
  
• Fine Sea Salt – I like to add a small amount of fine sea salt to my homemade ice cream, to cut the sweetness of the granulated sugar and the richness of the cream.
• Oreos – You’ll need about 120 grams of coarsely chopped Oreos, or about 10 single-stuffed cookies. See my notes on crushing the Oreos, below.

Crushing the Oreo Cookies

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, as in the photo above. 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.

Tools and Equipment for Making Cookies and Cream Ice Cream

You’ll need a few special tools to make your own Oreo ice cream. I recommend:

• Kitchen Mallet – A kitchen mallet or wooden rolling pin works best for crushing the Oreos.
• Ice Cream Maker – 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!
• Ice Cream Scoop – To scoop and serve homemade ice cream, I prefer a sturdy metal scoop, like this one.
• Hand Whisk – You’ll need a hand whisk to combine the ingredients for the ice cream base.
• Flexible Rubber 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.
• Storage Containers – Store homemade cookies and cream ice cream in a large plastic food storage container, cardboard pint containers, or reusable silicone ice cream containers.

Make-Ahead and Storage Suggestions

You can prepare and refrigerate the ice cream base for up to 24 hours prior to churning.

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.

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

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!

Print