A bowl of cookies and cream ice cream on a table.

Cookies and Cream Ice Cream Recipe

This cookies and cream ice cream recipe is a classic dessert, much like the Haagen-Dazs version. Silky-smooth vanilla ice cream and hidden pockets of crunchy biscuit make this a treat for the taste buds.

What you’ll need

  • Egg yolks: Useful for stabilizing the ice cream and adding a rich, dense texture.
  • Caster sugar: granulated sugar is also fine for this recipe.
  • Thickened cream: the liquid cream that is often used for whipping.
  • Full cream milk: skim milk won’t provide the same creaminess.
  • Vanilla: add vanilla extract if you’ve got it; otherwise, use vanilla essence.
  • Oreo original cookies: crumble them inside a bag with a rolling pin to a suitable size.

How to make cookies and cream ice cream

  1. Whisk egg yolks and sugar in a small bowl until pale, set aside.
  2. Heat the cream and milk in a large saucepan until simmering, then remove from the heat.
  3. Slowly pour one cup of milk into the yolks while whisking as quickly as possible. Stir yolks back into the saucepan of milk.
  4. Continue heating the custard on a medium heat until it thickens and coats the back of a spoon. Remove from heat.
  5. Stir through vanilla, then transfer to an airtight container. Chill for at least 3 hours, but preferably overnight.
  6. Following the manufacturer’s instructions, churn the custard base in an ice cream machine. When the ice cream is almost complete, toss in the Oreo crumble. Don’t add them too early; it will give the ice cream a grainy texture.
  7. Freeze for at least 3 hours until hardened before serving.
A broken up Oreo cookie on white background.
Oreo cookies are excellent for adding to ice cream.

How to make this recipe without an ice cream maker

Using an ice cream maker simplifies the process and produces superior ice cream. But you can still make this recipe without one by following this no-churn technique:

  1. Follow the first five steps of the recipe, then transfer the mixture into an appropriate freezer-friendly container.
  2. Freeze for 30 minutes, remove the ice cream, and whisk until smooth before returning to the freezer.
  3. Every 30 minutes, stir the mixture vigorously until it becomes too dense to stir. At this point, add the cookies and allow the ice cream to freeze solid.

Ideas to improve your ice cream

Take this cookies and cream ice cream to the next level with some of these delicious additions:

Mix-ins

  • Chocolate chunks: Enhance the chocolatey richness with chopped-up dark, milk, or white chocolate.
  • Caramel swirl: Create a delightful twist with a swirl of caramel sauce.
  • Chopped nuts: Throw in some walnuts, pecans, or almonds for a crunchy texture.

Ice cream flavour variations

  • Mint extract: Add a hint of mint for a refreshing cookies and cream variant.
  • Coffee: Incorporate brewed espresso or instant coffee for a mocha touch.
  • Almond extract: A little goes a long way to give a slightly nutty undertone.
  • Bailey’s Irish Cream: Mix in a little for a creamy alcoholic touch.
  • Bourbon: A splash can add a rich depth of flavor.

Toppings

  • Whipped cream: A dollop on top always feels right.
  • Chocolate sauce: For an extra chocolatey touch.
  • Berries: Fresh strawberries, raspberries, or blueberries brighten up the dessert.
  • Sprinkles or chopped nuts: For some extra crunch.

Other recipes to try include Rum and Raisin Ice Cream.

A bowl of cookies and cream ice cream on a table.

Cookies and Cream Ice Cream Recipe

A cream ice cream full of crispy Oreo cookie chunks.
4.50 from 4 votes
Print Pin Rate
Course: Dessert
Keyword: cookies and cream, ice cream
Prep Time: 10 minutes
Cook Time: 10 minutes
Freeze time: 3 hours
Total Time: 3 hours 20 minutes

Ingredients

  • 6 egg yolks
  • ¾ cup caster sugar
  • 2 cups thickened cream
  • cups full cream milk
  • 1 tsp vanilla
  • 128 gm Oreo original cookies crumbled

Instructions

  • Whisk egg yolks and sugar in a small bowl until pale, set aside.
  • Heat the cream and milk in a large saucepan until simmering, then remove from the heat.
  • Slowly pour one cup of milk into the yolks while whisking as quickly as possible. Stir yolks back into the saucepan of milk.
  • Continue heating the custard on a medium heat until it thickens and coats the back of a spoon. Remove from heat.
  • Stir through vanilla, then transfer to an airtight container. Chill for at least 3 hours, but preferably overnight.
  • Following the manufacturer's instructions, churn the custard base in an ice cream machine. When the ice cream is almost complete, toss in the Oreo crumble. Don't add them too early; it will give the ice cream a grainy texture.
  • Freeze for at least 3 hours until hardened.

Notes

  • Select a shallow container when freezing the ice cream. A larger surface area ensures faster freezing, resulting in superior ice cream.
  • If you notice the ice cream mixture bubbling during cooking, take it off the heat immediately to prevent the eggs from overcooking.
  • Patience is key in ice cream-making. For best results, consider refrigerating the mixture overnight before you churn it.

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