Cookies and Cream Ice Cream
This easy Cookies and Cream Ice Cream recipe has a rich and creamy texture with plenty of Oreo cookie chunks mixed in. It’s a classic ice cream flavor for a reason!
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Cookies and Cream Ice Cream is my all-time favorite ice cream flavor. Don’t get me wrong – if you offer me a different flavor of ice cream, I’ll still eat it. I’m not too picky when it comes to ice cream. But if you give me a choice? Cookies and Cream all day!
But here’s the funny thing. As much as I love a scoop of Cookies and Cream Ice Cream, I am not at all tempted by a package of Oreos. I enjoy an Oreo cookie. But I can walk by and not be tempted. We’ve had packages of Oreos go stale…that’s how long they’ll sit around. But put those Oreos in ice cream? They won’t last 2 days!
Cookies and Cream Ice Cream
By many popularity graphs, Cookies and Cream checks in as one of the top 3 flavors of ice cream in the US along with chocolate and vanilla. Perhaps it’s the nostalgia feeling as there was always a container of Cookies and Cream Ice Cream in the freezer when I was growing up. Perhaps it’s the simple fact that Cookies ‘n Cream is just delicious!
I’ve shared all sorts of homemade ice cream recipes here, but I was shocked to discover I’ve never shared a recipe for homemade Cookies and Cream Ice Cream. Truthfully, it’s a very simple flavor. Start with vanilla ice cream. Add crumbled up Oreos. Done.
The other day, I promised our 10-year-old son that I would show him how to make homemade ice cream. The look on his face was one of pure disbelief. Homemade ice cream!? Yup. Homemade. Now it would’ve been fun to get one of those old-fashioned hand churns with the rock salt and all…but we don’t have one of those. We do have an electric Cuisinart ice cream maker, though…so that’s what we used.
For this Cookies and Cream Ice Cream recipe, I started with this recipe for French Vanilla Ice Cream. This style uses cooked egg yolks to make a richer and creamier ice cream. From there, I just added crumbled Oreo cookies in near the end of the churning process. *boom* Cookies and Cream Ice Cream. (On a side note, it’s really fun to use a rolling pin to crush Oreo cookies!)
Sure, tempering the egg mixture over low heat might sound like a real pain. You might even be tempted to find an egg-free ice cream recipe. (If that’s the case, I recommend this No Churn Oreo Ice Cream. Or just use store-bought vanilla ice cream and make Oreo Milkshakes instead!) However, the egg yolks really do make that ice cream richer and creamier…and the process only takes about 10-15 minutes. It’s worth it!
Variations
This recipe starts with a classic French Vanilla ice cream base. It’s delicious in its own right, but it’s also a blank canvas for other add-ins:
- Instead of classic Oreos, try using Golden Oreos or one of the ‘limited flavors’ like Peanut Butter Oreos, Birthday Cake Oreos or even Irish Creme Oreos.
- Chopped candy bars like Butterfingers, Reese’s Peanut Butter Cups or Snickers would all be excellent mix-ins here.
- While the ice cream is still churning, squeeze in a bit of caramel sauce for a tasty chocolate + caramel combination.
- If you like fruit with chocolate, consider dropping a couple spoonfuls of fruit preserves into the cream. Strawberry or raspberry would both be excellent choices as the flavors pair well with chocolate.
How to Store Leftovers
When the ice cream first comes out of the churn, it will be soft – think soft serve ice cream. However, transfer that ice cream into an airtight container and put it in the freezer for a couple of hours. It will harden up into ‘scoopable’ ice cream. Leftovers should be stored in that airtight container in the freezer for up to 2 months. (They won’t last that long!)
If you’re looking for a fantastic homemade Oreo Ice Cream recipe, then put this one on the short list. It’s an all-time favorite for a reason! Cheers!
Did you make this Cookies and Cream Ice Cream recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) on Instagram – I’d love to see your version!
Cookies and Cream Ice Cream
Ingredients
- 1¼ cups half-and-half
- 1 cup granulated sugar
- 5 large egg yolks
- 2 cups heavy cream can substitute heavy whipping cream
- 1 tsp vanilla extract
- 1 cup coarsely chopped Oreo cookies
Instructions
- Place half-and-half in a medium saucepan. Heat over medium-low, stirring occasionally, until half-and-half just begins to simmer.
- Using a small bowl, whisk together the sugar and egg yolks until well blended.
- Gradually pour the heated half-and-half into the egg yolk mixture; whisking vigorously the entire time.
- Transfer this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until custard thickens noticeably and coats a wooden spoon. (~4-6 minutes).
- Once the custard mixture has thickened, remove from heat and add the heavy cream and vanilla extract; stir until well combined.
- Pour mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate at least 1 hour, or overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- Let churn for ~20 minutes and then add crushed cookies. Continue churning for another 10-15 minutes, or until ice cream has thickened noticeably.
- Transfer ice cream into a freezer-safe container. Freeze for at least 2 hours before serving.
Looking for more homemade ice cream recipes? Check out these other favorites, too:
I need to try this soon for me BTW can’t wait to make your recipes soon for me
I hope you enjoy this ice cream, Ramya – it’s one of my favorites!
This ice cream looks fantastic, David! Cookies and cream is such a classic flavour, and the texture looks wonderfully rich and creamy.
Thanks, Ben – I think Cookies and Cream is a classic flavor for a reason!
I’m glad you said that about Oreos. We do have them here in Oz of course but i really don’t like them – all that horrible vegetable/palm oil and additives… anyway, this ice cream of yours sounds delicious David! Your son must have loved seeing this made.
cheers
sherry
Hmmm…I wonder if the Oz version of Oreos is different than the American version? You know some brands and ingredients are totally different in other countries. Either way, this ice cream was a huge success here in our house!! 🙂
Now this really appeals to the little kid in me. And it reminds me that I haven’t yet taken the ice cream make out of storage. I guess now is the time!
No time like the present, Frank – get that ice cream maker out! I’m sure it’s getting warm up there in DC!
This cookies and cream ice cream looks like pure nostalgia in a bowl, so creamy, so speckled with cookie bits, and honestly the kind of flavor that never stops being fun no matter how old you get.
You said it, Raymund – pure nostalgia in a bowl! It’s hard to beat a bowl of cookies and cream ice cream, right? I still enjoy it now just as much as I did when I was a kid!
This used to be lil S’s fav flavor – but we had the opposite problem to y’all. Oreos never stayed around long enough to be used in ice cream! Even Steve loves Oreos – he found a sugar-free version, and they don’t stick around long enough either – I need to make him this ice cream – maybe add a hint of coffee to it (which is Steve’s fav flavor) – Happy Friday to all of y’all!
Haha – I guess disappearing Oreos would make it difficult for making Cookies and Cream Ice Cream. 🙂 Also – I knew I liked Steve. Coffee is my all-time favorite flavor in desserts! And a coffee cookies and cream ice cream sounds pretty darned fantastic!
Obsessed with how creamy this turned out! Crushing the mix-ins with a rolling pin is totally the way to go, and I know my son will want to help with that part. I usually stick to quick pantry shortcuts for my own desserts, but taking the time to temper the egg mixture for that rich French vanilla base looks 100% worth the extra few minutes.
Mix-ins in ice cream is where the fun comes in! I’ve always loved a classic ice cream with fun mix-ins, and of course Oreos is one of the best choices when it comes to mix-ins! It does take a bit of extra time to make the ice cream base, but honestly it’s not difficult at all. I highly (!!) recommend it!
Making your homemade cookies and cream ice cream is a must. You’ve made the process of preparing the egg yolks really quite easy and the end result is absolutely fantastic. The rich flavors of the half and half and real egg yolks really make all the difference!
The end result is absolutely worth it, Heidi! And honestly, making that ice cream base isn’t very difficult at all. Once you do it once, you’ll be wondering what other ice cream flavors you can make!
Camryn gets PUMPED to make homemade ice cream as well! You can’t go wrong with cookies & cream!
Cookies and cream is a classic for a reason!! 🙂 Thanks, Nicole!