Cookies and cream ice cream captures the perfect balance of smooth, creamy vanilla and crunchy chocolate cookies in each delightful spoonful. This beloved flavor stands as a testament to how simple combinations often create the most satisfying desserts. The contrast between velvety ice cream base and chocolate cookie chunks delivers that distinctive textural experience that millions have fallen in love with since its creation in the 1970s.
What makes homemade cookies and cream ice cream truly special is the customization possibilities. Unlike store-bought versions, making it yourself allows control over cookie quantity, chunk size, and even the base flavor. Whether you have an ice cream maker or prefer the no-churn method, this recipe delivers professional-quality results that’ll have everyone requesting seconds. Ready to create this iconic dessert at home? Let’s dive into this classic ice cream flavor that never goes out of style.
Cookies and Cream Ice Cream
Equipment
- Loaf Pan
Ingredients
- 2 cups heavy whipping cream cold
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 10 pieces chocolate sandwich cookies crushed
Instructions
- In a mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold in the sweetened condensed milk and vanilla extract until combined.
- Fold in the crushed chocolate sandwich cookies, ensuring they are evenly distributed.
- Pour the mixture into a loaf pan and smooth the top with a spatula.
- Cover with plastic wrap and freeze for at least 4 hours or until firm.
- Scoop and serve, garnishing with extra cookie crumbs if desired.
Notes
- Storage: Keep frozen in an airtight container for up to 2 weeks.
- Customization: Add chocolate chips or swirl in caramel for an extra indulgent twist.
- Serving Tip: Let the ice cream sit at room temperature for a few minutes before scooping for a creamier texture.
Nutrition
The Timeless Appeal of Cookies and Cream Ice Cream
The lasting popularity of cookies and cream ice cream stems from its perfect balance of flavors and textures. Since its debut in the 1970s by Häagen-Dazs, this ingenious combination has become a staple in both commercial and homemade ice cream scenes. The contrast between smooth, creamy vanilla and the satisfying crunch of chocolate sandwich cookies creates an irresistible experience that appeals to taste buds of all ages.
What makes this flavor particularly special is its nostalgic quality that transports many back to childhood treats while still satisfying adult palates. The simplicity of the flavor profile means it works beautifully as both a standalone dessert and as a complement to other treats like brownies or cake. Cookies and cream consistently ranks among the top five favorite ice cream flavors in America, demonstrating its enduring appeal across generations.
The beauty of making cookies and cream ice cream at home lies in the ability to customize the cookie elements to your preference. You can control the cookie-to-ice cream ratio, creating anything from a lightly speckled cream to a cookie-packed dessert. This adaptability makes it both an excellent starter recipe for ice cream novices and a versatile base for more experienced dessert makers to experiment with.
Everything You’ll Need to Create Perfect Cookies and Cream Ice Cream
Before diving into the ice cream-making process, gather all the necessary ingredients and equipment for your preferred method. Having everything ready will make the process smoother and more enjoyable.
For the churned version, you’ll need:
- 3/4 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 sleeve (approximately 12) Oreo cookies, roughly chopped
- Ice cream maker
- Freezer-safe container with lid
For the no-churn version, gather:
- 2 cups heavy cream, cold
- 1 (14-oz.) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 22 Oreo cookies, crushed (reserve some for topping)
- Loaf pan or freezer-safe container
- Hand mixer or stand mixer
- Plastic wrap and aluminum foil
Both methods produce delicious results, so choose based on your available equipment and time. The churned version offers a more traditional ice cream texture, while the no-churn version provides impressive results without specialized equipment. If you enjoy making homemade vanilla ice cream, this recipe serves as a wonderful variation to try next.
Step-by-Step Churned Cookies and Cream Ice Cream
Creating the perfect churned cookies and cream ice cream requires patience, but the results are well worth the effort. Follow these detailed steps for ice cream shop quality results at home:
1. Prepare the ice cream base: In a large bowl, combine the sugar, whole milk, heavy cream, vanilla extract, and salt. Whisk thoroughly until the sugar completely dissolves into the mixture. This creates the smooth foundation for your ice cream.
2. Chill the mixture: Cover the bowl with plastic wrap and refrigerate overnight or for at least 8 hours. This crucial step ensures your mixture is properly chilled before churning, which helps achieve the right texture.
3. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Most home machines take between 20-30 minutes to reach soft-serve consistency.
4. Add the cookies: During the final 5 minutes of churning, slowly add the chopped Oreo cookies. This timing allows the cookies to incorporate evenly without becoming overly broken down in the churning process.
5. Final freeze: Transfer the churned ice cream to an airtight, freezer-safe container. Cover with plastic wrap by pressing it directly onto the surface of the ice cream (this helps prevent ice crystals), then seal with the container lid. Freeze for at least 4 hours until firm.
No-Churn Cookies and Cream Ice Cream Method
Don’t have an ice cream maker? No problem! This no-churn method delivers impressive results with minimal equipment. The technique relies on whipped cream to incorporate air, creating a similar texture to churned ice cream:
1. Whip the cream: In a large bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form. This usually takes 3-5 minutes on medium-high speed. Be careful not to overwhip, which can create a butter-like texture.
2. Prepare the base: In a separate large bowl, combine the sweetened condensed milk and vanilla extract. Mix until incorporated. This sweet base acts as both the sweetener and stabilizer for your ice cream.
3. Combine mixtures: Gently fold the whipped cream into the sweetened condensed milk mixture using a spatula. Use light, sweeping motions to maintain as much air as possible in the whipped cream. This creates the fluffy, ice cream-like texture.
4. Add cookies: Crush most of the Oreos into small pieces, reserving about 4-5 cookies for topping. Fold the crushed cookies into the ice cream mixture until evenly distributed. The cookie pieces should be visible throughout the mixture.
5. Freeze and finish: Pour the mixture into a loaf pan or freezer-safe container. Crush the remaining Oreos and sprinkle them on top. Cover tightly with plastic wrap and freeze for at least 5-6 hours, preferably overnight. The longer freezing time allows for a firmer texture that more closely resembles traditional ice cream.
The beauty of this method is its simplicity while still achieving creamy, delicious results. Many people can’t tell the difference between this no-churn version and traditionally churned ice cream! If you enjoy making ice cream sandwiches at home, this recipe works beautifully as a filling between two cookies.
Complete Cookies and Cream Ice Cream Recipe
Prep Time: 20 minutes (plus chilling time)
Cook Time: 30 minutes (for churning) or 0 minutes (no-churn)
Freeze Time: 4-6 hours minimum
Total Time: 5-24 hours (depending on method and chill time)
Servings: 8 (approximately 1 quart)
Nutritional Information (per 1/2 cup serving):
Calories: 385
Fat: 23g
Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 160mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 32g
Protein: 4g
Ingredients (Churned Version):
- 3/4 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 12 Oreo cookies (1 sleeve), roughly chopped
Ingredients (No-Churn Version):
- 2 cups heavy cream, cold
- 1 (14-oz.) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 22 Oreo cookies, divided
Equipment:
- Ice cream maker (for churned version only)
- Large mixing bowls
- Whisk
- Hand or stand mixer (for no-churn version)
- Rubber spatula
- Freezer-safe container or loaf pan
- Plastic wrap and aluminum foil
Instructions (Churned Version):
- In a large bowl, combine sugar, whole milk, heavy cream, vanilla extract, and salt. Whisk until sugar dissolves completely.
- Cover and refrigerate mixture overnight or for at least 8 hours.
- Pour chilled mixture into ice cream maker and churn according to manufacturer’s instructions (typically 20-30 minutes).
- During the final 5 minutes of churning, add the chopped Oreo cookies.
- Transfer to an airtight container, cover with plastic wrap pressed directly onto the surface, then seal with lid.
- Freeze for at least 4 hours before serving.
Instructions (No-Churn Version):
- In a large bowl, whip cold heavy cream until stiff peaks form (3-5 minutes on medium-high speed).
- In a separate bowl, combine sweetened condensed milk and vanilla extract.
- Gently fold whipped cream into sweetened condensed milk mixture using a spatula.
- Crush 18 Oreo cookies and fold into the ice cream mixture, reserving 4 for topping.
- Pour into a loaf pan or freezer-safe container.
- Crush remaining cookies and sprinkle on top.
- Cover tightly with plastic wrap and freeze for at least 5-6 hours, preferably overnight.
Recipe Notes:
- For the best texture, ensure all ingredients are well-chilled before starting.
- The ice cream will be soft-serve consistency immediately after churning. For scoopable texture, the additional freezing time is necessary.
- For extra cookie flavor, consider adding 1/2 teaspoon of chocolate extract to the base.
- The ice cream is best consumed within 2 weeks for optimal flavor and texture.
Creative Variations and Tips for Cookies and Cream Excellence
Take your homemade cookies and cream ice cream to new heights with these creative variations and professional tips. These simple tweaks can transform this classic flavor into something uniquely yours.
Try these exciting cookie variations:
- Double Chocolate: Replace regular Oreos with double-stuffed or chocolate-stuffed versions for extra richness
- Cookie Mix-up: Substitute half the Oreos with chocolate chip cookies, peanut butter cookies, or homemade Oreo-style cookies for a custom flavor profile
- Mint Chocolate: Add 1/2 teaspoon of mint extract to the base and use mint Oreos for a refreshing twist
- Birthday Cake: Use Golden Oreos and add rainbow sprinkles for a festive birthday cake flavor
- Coffee Infused: Add 1 tablespoon of instant espresso powder to the base for a mocha cookies and cream
To achieve professional-quality texture and flavor, follow these expert ice cream tips:
1. Chill everything: For the smoothest texture, ensure your mixtures, containers, and even mix-ins are well-chilled before starting. Warm ingredients can prevent proper freezing and create ice crystals.
2. Cookie size matters: Crush or chop cookies to different sizes – some fine crumbs and some larger pieces. This creates interesting texture throughout each bite, rather than uniform pieces.
3. Layering technique: Instead of mixing all cookie pieces into the ice cream, try layering. Add some ice cream to the container, sprinkle cookies, add more ice cream, and continue. This creates delicious cookie veins throughout.
4. Serving hack: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the perfect consistency. A scoop dipped in warm water makes perfect rounds every time.
How to Store Cookies and Cream Ice Cream Properly
Proper storage is crucial for maintaining the creamy texture and flavor of your homemade cookies and cream ice cream. Following these storage guidelines will help prevent common issues like freezer burn and ice crystal formation.
When storing cookies and cream ice cream, always use airtight containers specifically designed for freezer use. These containers prevent air exposure, which is the primary cause of freezer burn. Press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on – this creates an additional barrier against air and moisture.
Temperature consistency plays a key role in maintaining quality. Set your freezer to 0°F (-18°C) or slightly below for optimal ice cream storage. Avoid storing your homemade cookies and cream ice cream in the freezer door, where temperature fluctuations occur each time the door opens. Instead, place it deeper in the freezer where temperatures remain more stable.
For the no-churn cookies and cream ice cream, the storing process requires extra attention since it doesn’t contain commercial stabilizers. Cover your loaf pan tightly with plastic wrap, then add a layer of aluminum foil for additional protection. This double-wrapping method helps preserve the delicate air structure that gives no-churn ice cream its creamy texture.
With proper storage, homemade cookies and cream ice cream typically maintains peak quality for about 2 weeks. While it remains safe to eat beyond this timeframe, the texture and flavor will gradually diminish. If you notice any significant ice crystal formation or freezer burn, scrape off the affected areas – the remainder should still be enjoyable.
Frequently Asked Questions About Cookies and Cream Ice Cream
Over the years, I’ve received many questions about making cookies and cream ice cream at home. Here are answers to the most common queries to help you achieve perfect results every time.
Can I use any type of chocolate sandwich cookie?
Yes! While traditional Oreos are the classic choice, any chocolate sandwich cookie works well. Store brands, specialty varieties, or even homemade versions can create unique flavors. Just ensure they’re crisp rather than soft cookies for the right texture contrast.
Why did my cookies get soggy in the ice cream?
Cookie sogginess typically occurs when they’ve been in the ice cream too long before serving. To maintain optimal crunch, either add the cookies just before serving or use cookies with higher fat content, which resist moisture better. Alternatively, try coating the cookie pieces in a thin layer of melted chocolate that acts as a moisture barrier.
How can I make my ice cream softer for easier scooping?
For easier scooping, add 1-2 tablespoons of vodka or a tablespoon of corn syrup to your mixture before churning/freezing. These ingredients lower the freezing point slightly, resulting in a softer texture. You can also add a tablespoon of instant pudding mix to the base, which contains stabilizers that create a smoother texture. If you’re interested in other creamy desserts, you might enjoy trying this silky flan recipe as well.
Can I make this recipe dairy-free or vegan?
Absolutely! Substitute the dairy ingredients with full-fat coconut milk or coconut cream for the heavy cream, and use dairy-free sweetened condensed coconut milk. Pair with vegan chocolate sandwich cookies for a completely plant-based version. The coconut provides the necessary fat content for creaminess without a strong coconut flavor once mixed with the cookies and vanilla.
How long should I churn the ice cream?
Most home ice cream makers require 20-30 minutes of churning time. The ice cream is ready when it reaches the consistency of soft-serve and has noticeably increased in volume. Over-churning can break down the fat structure, resulting in a buttery rather than creamy texture, so stop once it reaches soft-serve consistency.
Creating Sweet Memories with Homemade Ice Cream
Making cookies and cream ice cream at home transforms a simple dessert into a memorable experience for you and your loved ones. The process itself—the careful mixing, the anticipation during freezing, and finally the joyful serving—creates moments that go beyond just enjoying a sweet treat.
What makes homemade cookies and cream ice cream special is the personal touch you bring to it. Whether you prefer extra cookies, larger chunks, or a specific cookie variety, this customization creates a signature dessert that becomes uniquely yours. It’s these small details that turn regular desserts into family favorites passed down through generations.
The satisfaction of creating something from scratch cannot be underestimated. There’s pride in serving a dessert made with your own hands, especially when friends and family marvel at how much better it tastes than store-bought versions. That moment when someone asks for your recipe is the ultimate compliment to your culinary skills.
So gather your ingredients, pull out your mixing bowls, and embrace the simple joy of ice cream making. Whether you choose the traditional churned method or the convenient no-churn approach, your homemade cookies and cream ice cream will bring smiles to faces and create sweet memories that last long after the last spoonful has been enjoyed.