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:
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