Cookies and Cream Ice Cream Recipe

I’m so excited to share my all-time favorite Cookies and Cream Ice Cream Recipe with you! This ice cream is everything I look for in a sweet treat: creamy, dreamy, and loaded with chunks of chocolate sandwich cookies that add the perfect crunch and texture. I love how the cold, smooth base combines with the slightly bitter chocolate cookies for a totally irresistible dessert. Whether you’re an ice cream lover or just looking to impress your friends with a homemade sweet, this recipe is a gem you’ll want to keep coming back to.

Why You’ll Love This Cookies and Cream Ice Cream Recipe

I adore this Cookies and Cream Ice Cream Recipe because it nails that classic creamy texture with just the right balance of sweetness and cookie crunch. The vanilla-infused cream base is silky smooth and rich, but what really makes it special are those generous Oreo pieces that deliver bursts of chocolate goodness in every bite. Honestly, it tastes like you bought it from a high-end ice cream shop, but with that extra homemade love.

Beyond the incredible flavor, I find this recipe wonderfully simple and straightforward to make, especially if you have an ice cream maker at home. You don’t need a ton of specialty ingredients or complicated steps, which means you can whip it up anytime you’re craving a fresh batch of ice cream. I’ve made it for casual family dinners, festive summer parties, and even as a last-minute dessert when friends stop by, and it never fails to impress. Plus, freezing it for a couple of hours creates the perfect scoopable texture that’s just dreamy.

Ingredients You’ll Need

These ingredients are refreshingly easy but completely essential for nailing the taste and texture that make this Cookies and Cream Ice Cream Recipe so crave-worthy. Every component plays a role—from creating that rich creamy base to adding the perfect cookie crunch.

• 1 cup whole milk (very cold): This keeps the base smooth and helps dissolve the sugar quickly.
• 3/4 cup granulated sugar: Sweetens the ice cream perfectly without overpowering the vanilla.
• 2 cups heavy cream (very cold): The key to that luscious creamy texture everyone loves.
• 2 teaspoons pure vanilla extract: Adds depth and warmth to the base flavor.
• 1 cup Oreos (coarsely chopped): These chocolate sandwich cookies are the star crush that adds texture and bursts of cocoa goodness.

Directions

Step 1: Grab a cold bowl and whisk together the very cold whole milk and granulated sugar until the sugar dissolves completely. This step is crucial to avoid any graininess in your ice cream.

Step 2: Stir in the heavy cream and pure vanilla extract carefully, ensuring the mixture stays cold and smooth throughout.

Step 3: Pour your ice cream base into your ice cream maker’s freezer bowl. Turn it on and let it churn for about 20 minutes, or follow your machine’s guidelines, until the mixture starts to thicken.

Step 4: As the ice cream thickens, gently fold in the chopped Oreos. Continue churning for another 5 to 10 minutes, so the cookie pieces are fully integrated but still nicely chunky.

Step 5: Once it’s thick, creamy, and perfectly studded with cookies, use a rubber spatula to transfer the ice cream into an airtight container suitable for the freezer.

Step 6: Cover it tightly and place it in the freezer for at least 2 hours to firm up. This final freeze makes the ice cream scoop perfectly firm but still creamy and dreamy.

Servings and Timing

This recipe yields about 10 delicious servings, making it perfect for a gathering of friends or a family treat. The prep time is very quick, just about 10 minutes to mix the ingredients. Churning time in the ice cream maker takes approximately 25 to 30 minutes total, with an additional 2 hours of freezing time to set it firmly. Altogether, you’re looking at just over 2 hours and 30 minutes to have homemade, freshly churned Cookies and Cream Ice Cream ready to enjoy.

How to Serve This Cookies and Cream Ice Cream Recipe

When it comes to serving this Cookies and Cream Ice Cream Recipe, I like to keep things simple yet elegant. You can scoop it into classic waffle cones for a playful, nostalgic presentation, or serve it in pretty dessert bowls topped with extra cookie crumbs and a drizzle of chocolate or caramel sauce. Adding fresh berries on the side adds a pop of color and a pleasant tartness that balances the sweetness beautifully.

This ice cream goes wonderfully well with desserts like warm brownies, chocolate lava cake, or even a slice of fruit pie. I also love pairing it with a cold glass of milk for a comforting treat or a chilled coffee for a grown-up twist. If you’re hosting a party, try serving small portions alongside espresso or dessert wines like a late harvest Riesling to elevate the experience even further.

Serve it chilled straight from the freezer to enjoy that perfect creamy texture—never let it melt too much, or you’ll lose the lovely firmness. For portion sizes, I recommend about half a cup per person, especially if you’re pairing it with other desserts or toppings. It’s rich, so a little goes a long way!

Variations

I love mixing things up with this recipe to keep it fresh and fun. For a gluten-free version, simply swap regular chocolate sandwich cookies with gluten-free chocolate cookies, and you’re good to go. If you want to try a vegan twist, use coconut milk and full-fat coconut cream instead of dairy, and pick vegan-certified sandwich cookies. The texture might be a touch different but still incredibly tasty.

You could also experiment by adding other flavors like a swirl of fudge sauce or crushed peanut butter cups instead of Oreos. For a minty vibe, try mixing in chopped mint chocolate cookies or adding a few drops of peppermint extract. If you don’t have an ice cream maker, you can try freezing the base in a shallow container and stirring every 30 minutes until it reaches a creamy consistency—though churning gives the best texture in my experience.

Storage and Reheating

Storing Leftovers

Any leftover Cookies and Cream Ice Cream should be stored in a tightly sealed airtight container to prevent freezer burn and ice crystals. I always recommend a container with a flat lid to keep the top smooth and avoid pesky ice chunks. Stored properly, it will keep beautifully fresh for up to 2 weeks, though you’ll want to enjoy it sooner for the best texture and flavor.

Freezing

This ice cream freezes exceptionally well. After churning, transferring it to a freezer-safe container and sealing it airtight locks in the luscious creaminess. When freezing, pressing a piece of parchment or plastic wrap directly on the surface before sealing the container helps prevent ice crystals from forming. You can keep it frozen for up to one month, but for peak taste, I recommend eating it within a couple of weeks.

Reheating

Unlike many cooked dishes, ice cream shouldn’t be reheated. If it gets too hard in the freezer, I suggest allowing it to soften at room temperature for about 5 to 10 minutes before serving to regain that smooth, scoopable texture. Avoid microwaving or heating it directly, as this will melt the creamy texture and cause separation, ruining the experience.

FAQs

Can I make this Cookies and Cream Ice Cream Recipe without an ice cream maker?

Absolutely! While an ice cream maker gives the smoothest texture, you can pour the mixture into a shallow freezer-safe pan and freeze it. Remember to stir vigorously every 30 minutes to break up ice crystals until it firms up. This takes about 3 to 4 hours, but you’ll still end up with a tasty homemade ice cream.

What if I don’t have Oreos? Can I use other cookies?

Definitely! Chocolate sandwich cookies are traditional, but you can use any favorite cookies like chocolate chip, fudge-striped, or even peanut butter cookies for a unique twist. Just chop them coarsely and fold them in as directed.

Is it possible to make this recipe ahead of time?

Yes, you can prepare the ice cream base in advance and store it in the refrigerator for up to 24 hours before churning. The flavors tend to deepen when the mixture sits overnight. Just give it a good stir before churning and proceed with the recipe as usual.

Can I use low-fat milk or cream?

I recommend sticking to whole milk and heavy cream for the richest, creamiest texture. Using low-fat options may result in icier, less smooth ice cream, but it can work if you’re watching calories—just expect a difference in mouthfeel.

How do I get the cookies to stay crunchy and not get soggy?

Adding the cookies toward the end of the churning process helps keep their texture intact. Also, make sure not to let the ice cream sit out too long after freezing, as melting and refreezing can soften the cookie chunks. Serve promptly for the best crunch.

Conclusion

I truly hope you give this Cookies and Cream Ice Cream Recipe a try because it has brought me so many moments of joy and delight. It’s an easy, approachable recipe that yields stunningly creamy ice cream loaded with crunchy cookie pieces — the perfect homemade treat for any occasion. Once you taste it, I promise it will become one of your go-to desserts to impress your family and friends. Happy scooping!

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