Best Cookies and Cream Ice Cream Recipe

How many store-bought cookies and cream ice creams actually capture the perfect balance of vanilla creaminess and chocolate cookie crunch? Most commercial versions skimp on cookie pieces or use artificial flavors that fall short of the authentic experience. Creating your own cookies and cream ice cream at home allows you to control the cookie-to-cream ratio, ensuring every spoonful delivers that perfect textural contrast and flavor combination that made this variety the second most popular ice cream flavor in America. This recipe transforms simple ingredients into a luxurious dessert that outshines anything you’d find in the grocery freezer aisle.

Ingredients List

For this classic cookies and cream ice cream, gather these quality ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract (or 1 vanilla bean, split and scraped)
• 1 teaspoon vanilla bean paste (optional, for enhanced vanilla flecks)
• 20 chocolate sandwich cookies (like Oreos), divided

Timing

This cookies and cream ice cream requires:

• Preparation time: 20 minutes
• Cooking time: 15 minutes
• Chilling time: 4 hours (minimum) to overnight
• Churning time: 25-30 minutes
• Freezing time: 2-4 hours

Step-by-Step Instructions

Step 1: Prepare the Cookie Mix-Ins

Set aside 5 cookies for garnish. Roughly chop 5 cookies into large chunks for folding in later. Place the remaining 10 cookies in a sealed plastic bag and crush them into a mixture of fine crumbs and small pieces using a rolling pin. This varied texture creates pockets of intense cookie flavor throughout your cookies and cream ice cream while maintaining the signature cookies and cream appearance.

Step 2: Create the Ice Cream Base

In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Warm over medium heat, stirring occasionally to dissolve the sugar completely. Continue heating until the mixture begins to steam but doesn’t boil—around 175°F if you’re using a thermometer. Meanwhile, whisk the egg yolks with the remaining sugar and salt in a heat-resistant bowl until pale yellow and slightly thickened.

Step 3: Temper the Eggs

The secret to silky-smooth cookies and cream ice cream lies in properly tempering the eggs. Slowly pour about 1 cup of the hot cream mixture into the egg mixture while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Once combined, pour this mixture back into the saucepan with the remaining cream mixture.

Step 4: Cook the Custard

Return the saucepan to medium-low heat and cook the custard, stirring constantly with a wooden spoon or heat-resistant spatula. Pay special attention to scraping the bottom and sides of the pan to prevent scorching. The custard is ready when it thickens enough to coat the back of a spoon and reaches 170-175°F on an instant-read thermometer—about 5-7 minutes.

Step 5: Strain and Flavor

Pour the custard through a fine-mesh sieve into a clean bowl to remove any accidentally scrambled egg bits. This extra step ensures your cookies and cream ice cream has the smoothest possible texture. Stir in the vanilla extract and vanilla bean paste if using. The combination of extract and paste gives your ice cream both intense flavor and those beautiful specks that signal real vanilla quality.

Step 6: Chill Thoroughly

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or preferably overnight. This patience-testing step is crucial for texture development and allowing the vanilla to fully infuse into the base.

Step 7: Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes. During the last 5 minutes of churning, add the finely crushed cookie crumbs. This timing allows the cookies to be thoroughly incorporated without overmixing, which would turn your white base gray.

Step 8: Fold in Cookie Chunks

Transfer the churned ice cream to a freezer-safe container. Fold in the larger cookie chunks by hand using a spatula. This technique preserves their texture and creates those delightful cookie discoveries throughout your cookies and cream ice cream. For an artistic presentation, sprinkle some additional cookie crumbs between layers as you fill the container.

Step 9: Freeze Until Firm

Cover the ice cream with parchment paper pressed directly on the surface, then seal the container. Freeze for at least 2-4 hours until firm enough to scoop. This final hardening stage allows the flavors to meld perfectly and the texture to set into scoopable perfection.

Nutritional Information

Per 1/2 cup serving:

• Calories: 310
• Total Fat: 21g
• Saturated Fat: 12g
• Cholesterol: 155mg
• Sodium: 150mg
• Total Carbohydrates: 28g
• Dietary Fiber: 0.5g
• Sugars: 23g
• Protein: 4g

These values may vary depending on the specific cookies used and any substitutions made.

Healthier Alternatives for the Recipe

Creating a lighter version of cookies and cream ice cream doesn’t mean sacrificing its signature taste:

• Replace the custard base with Greek yogurt mixed with whipped cream for higher protein content and fewer calories
• Use reduced-fat milk combined with just enough heavy cream to maintain richness
• Try monk fruit sweetener or erythritol in place of half the sugar to reduce carbohydrates
• Incorporate protein cookies instead of traditional sandwich cookies for added nutritional benefits
• For a dairy-free version, use cashew or coconut milk as the base and dairy-free cookies
• Create a no-churn version using whipped aquafaba (the liquid from canned chickpeas) as a low-fat alternative to heavy cream
• Make your own chocolate wafers with whole grain flour and less sugar for more fiber and nutrients

Serving Suggestions

Elevate your cookies and cream ice cream experience with these creative serving ideas:

• Sandwich between two additional chocolate cookies for the ultimate ice cream sandwich
• Drizzle with warm chocolate ganache for a decadent dessert
• Serve alongside fresh berries to balance the sweetness with natural fruit acidity
• Create a cookies and cream milkshake by blending with a splash of milk
• Layer in parfait glasses with brownies and whipped cream for an impressive dessert
• Use as filling between layers of chocolate cake for an ice cream cake
• Serve in chocolate-dipped waffle bowls rimmed with crushed cookie pieces
• Pair with a shot of espresso for an Italian-inspired affogato
• For special occasions, flambe banana slices with rum and serve the warm topping over cold cookies and cream ice cream

Common Mistakes to Avoid

Even experienced ice cream makers can fall prey to these common errors:

• Overheating the custard: Exceeding 175°F can result in scrambled eggs rather than smooth custard. Use a thermometer and constant stirring to prevent this costly mistake.
• Adding cookies too early: Incorporating cookies during the initial churning can turn your base gray and make cookies soggy. Always add them near the end of the churning process.
• Using warm base in the ice cream maker: Insufficiently chilled base will not freeze properly and may damage some ice cream makers. Ensure your base is refrigerator-cold before churning.
• Choosing low-quality cookies: The cookie is half the flavor profile here—using stale or low-quality cookies will directly impact your final result. Opt for fresh, high-quality sandwich cookies.
• Crushing all cookies to the same consistency: Varied texture creates the authentic cookies and cream experience. Maintain a mix of fine crumbs and larger chunks.
• Opening the freezer frequently: Each time you open your freezer, you expose your ice cream to temperature fluctuations that promote ice crystal formation. Minimize freezer access during the hardening phase.

Storing Tips for the Recipe

Proper storage ensures your cookies and cream ice cream maintains its ideal texture and flavor:

• Use a shallow, wide container rather than a deep one to promote even freezing
• Place parchment paper directly on the ice cream surface before sealing the container to prevent freezer burn
• Store toward the back of the freezer where temperatures remain most stable
• Pre-scoop portions into silicone muffin tins for individual servings that are ready when you are
• For optimal flavor and texture, consume within two weeks
• When serving, remove from the freezer about 5-10 minutes beforehand to reach the ideal scooping temperature
• Use a warm ice cream scoop (dipped in hot water and dried) for perfect scoops every time
• If your ice cream becomes too hard, avoid microwaving—instead, place in the refrigerator for 15-20 minutes before serving

Conclusion

This cookies and cream ice cream recipe delivers the perfect balance of smooth vanilla base and chocolate cookie crunch that commercial versions rarely achieve. By controlling the cookie distribution and using real vanilla in a custard base, you create a premium dessert experience that highlights why this flavor remains a perennial favorite. Try this recipe and share your results in the comments section of our blog!

FAQs

Can I make cookies and cream ice cream without an ice cream maker? Yes! Whip 2 cups of cold heavy cream until stiff peaks form, then fold in one 14-oz can of sweetened condensed milk, vanilla extract, and crushed cookies. Freeze for 6 hours. The texture won’t be identical to machine-churned, but it will still be delicious.

Which cookies work best for authentic cookies and cream ice cream? Traditional chocolate sandwich cookies with white filling (like Oreos) create the most authentic flavor, but you can experiment with chocolate wafers, homemade chocolate cookies, or even chocolate graham crackers for interesting variations.

Can I add more mix-ins to my cookies and cream ice cream? Absolutely! Consider chocolate chips, cookie dough pieces, caramel swirl, or even a fudge ripple. Just be mindful not to exceed about 1.5 cups of total mix-ins, as too many additions can prevent proper freezing.

How long will this ice cream keep in the freezer? While technically safe indefinitely at proper freezer temperatures, for optimal flavor and texture, consume your homemade cookies and cream ice cream within two weeks.