Go Back
–+ servings
Cookies and Cream Ice Cream

Irresistibly Creamy Cookies and Cream Ice Cream Recipe

This Cookies and Cream Ice Cream recipe offers a homemade delight filled with cookie bits and creamy flavor, perfect for summer indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups Heavy Cream Opt for a high-quality brand for the best texture.
  • 1 cup Whole Milk Essential for achieving a smooth consistency.
  • ¾ cup Granulated Sugar Adjust based on desired sweetness level.
  • 1 tablespoon Vanilla Extract Using pure extract yields the best results.
For the Cookie Mixture
  • 1 ½ cups Chocolate Sandwich Cookies Feel free to substitute with Oreos or experiment with different varieties.

Equipment

  • Mixing bowl
  • whisk
  • Ice Cream Maker
  • plastic wrap
  • Zip-top Bag
  • Rolling Pin
  • spatula
  • airtight container

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, and 1 tablespoon of vanilla extract until fully combined and smooth.
  2. Cover the bowl tightly with plastic wrap and place it in the refrigerator. Let the ice cream base chill for at least 2 hours.
  3. While the mixture is chilling, gather 1 ½ cups of chocolate sandwich cookies and crush them into uneven chunks.
  4. Gently fold the crushed cookie chunks into the chilled ice cream base.
  5. Pour the combined mixture into your ice cream maker and churn for about 20-25 minutes.
  6. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to firm up completely.
  7. Once set, scoop generous portions into bowls or cones, and serve.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 80mgPotassium: 250mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

Store in an airtight container for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for about 10 minutes before scooping.

Tried this recipe?

Let us know how it was!