Some desserts spark a quiet kind of nostalgia. For me, it’s that moment the spoon hits the first scoop of cookies and cream ice cream, cold, creamy, and studded with little bursts of Oreo crunch. You don’t need a culinary degree or a candy thermometer to recreate that magic at home. All it takes is five ingredients, a bit of patience, and the sheer joy of watching a humble mixture of cream and cookies turn into something unreasonably satisfying.
This isn’t just any cookies-and-cream recipe. It skips the eggs, skips the cooking, and dives straight into flavor-town without detours. Whether you’re pulling out your favorite Cuisinart ice cream maker or trying homemade ice cream for the first time, this one’s made to impress without the mess.
Ahead, I’ll walk you through the easy process, suggest a few creative riffs (coffee Oreo? Yes, please), and share why this might just become your go-to frozen treat.
Table of contents
Ingredients for Cookies and Cream Ice Cream
This isn’t one of those grocery list recipes that sends you chasing down obscure emulsifiers or “a dash of this, a hint of that.” Just five ingredients. That’s it. Each one plays its part, no fillers, no fluff.
- 2 cups heavy cream – This is your silky base. Don’t skimp — full-fat cream makes the texture indulgent.
- 1 cup whole milk – Balances out the richness so your scoop isn’t too dense.
- ¾ cup granulated sugar – Sweetens the mix just enough to complement the cookies without overdoing it.
- 1½ teaspoons vanilla extract – Adds that subtle warmth that makes everything feel “real.”
- 15 Oreo cookies (or similar chocolate sandwich cookies) – Crushed, not obliterated. You want bits, not dust.
Tip: If your kitchen’s warm, chill the bowl and whisk beforehand — it helps everything blend and stay cool longer during prep.
What kind of cookies should I use?
Honestly, go with what you love. Classic Oreos are the gold standard, but store-brand versions, gluten-free swaps, or flavored riffs (like mint or peanut butter) all work beautifully. Just avoid cookies with too much filling or frosting it can mess with the texture.
How to Make Cookies and Cream Ice Cream at Home (Step-by-Step Guide)
Making this ice cream is surprisingly chill, literally and figuratively. No eggs. No stovetop. No stress. Here’s how it all comes together:
Step 1: Mix the base:
In a large mixing bowl, whisk together the sugar and whole milk until the sugar fully dissolves. It’ll take a minute or two you’re looking for that clear, no-grit texture.
Step 2: Add the cream and vanilla:
Stir in the heavy cream and vanilla extract. Mix gently to combine, don’t whip it or over-aerate it. You want a smooth, cohesive base.
Step 3: Chill the mixture:
Cover the bowl and place it in the fridge for at least 1–2 hours. Cold base = better churn.
Step 4: Crush the cookies:
While the base chills, crush your cookies. Pro tip: Toss them in a zip-top bag and roll over them with a rolling pin. Don’t pulverize them, think chunky gravel, not sand.
Step 5: Churn it up:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions. Typically, this takes about 20–25 minutes.
Step 6: Add cookies mid-churn:
When the mixture starts to thicken but isn’t fully frozen (about the last 5 minutes), add in the crushed cookies gradually. This ensures even distribution without them turning to mush.
Step 7: Freeze to set:
Transfer the soft-serve-style ice cream to a freezer-safe container. Smooth the top, cover it, and freeze for at least 4 hours (overnight is ideal) to firm it up.
Can I make this without an ice cream machine?
You can sort of. Mix everything the same way, then pour it into a loaf pan or shallow dish. Freeze for about 4–6 hours, stirring vigorously every hour to break up ice crystals. The texture won’t be as creamy, but it still works in a pinch.
Cookies and Cream Ice Cream: Serving Tips and Flavor Customizations
Ice cream is already a mood, but here are a few ways to take your cookies and cream to next-level delight:
Dress it up
- Oreo crumbles on top: Because you can never have too many.
- Hot fudge drizzle: Adds warmth, texture contrast, and sheer joy.
- Whipped cream + sprinkles: Especially if you’re feeding kids… or just feel like one.
Remix the flavor
- Coffee twist: Swap half the milk with cold brew. Thank me later.
- Mint cookies: Use mint-flavored sandwich cookies and add a drop of peppermint extract.
- Salted caramel vibe: Drizzle caramel over the base before churning and add a pinch of flaky salt.
Serving ideas
- Scoop between two cookies for an epic ice cream sandwich.
- Serve in waffle cones and dip the rims in melted chocolate.
- Layer with brownies or cake cubes for a parfait-style sundae.
Little moments matter: Even a simple scoop can become a mini celebration when you play with texture and toppings.
How long does this ice cream last in the freezer?
Stored in an airtight container, it’s best enjoyed within 2–3 weeks. After that, it might develop ice crystals still edible, just less dreamy.
Cookies and Cream Ice Cream Substitutions and Recipe Variations
No ice cream recipe is sacred. This one’s flexible, whether you’re working around allergies, preferences, or a burst of wild inspiration.
Dairy-free or vegan version
- Swap heavy cream with full-fat coconut cream.
- Replace milk with almond, oat, or soy milk (unsweetened).
- Use vegan cookies like gluten-free Oreos or certified vegan sandwich cookies.
You might notice a slightly icier texture, but a tablespoon of vodka or agave can help prevent that.
Sugar alternatives
- Go for coconut sugar or maple syrup if you’re avoiding refined white sugar.
- If using a liquid sweetener, cut the milk slightly to balance moisture.
Flavor detours worth taking
- Peanut butter swirl: Melt 2 tablespoons of PB and drizzle mid-churn.
- Strawberries and cream: Add ½ cup of macerated strawberries before the final freeze.
- Cinnamon cookie crunch: Use cinnamon graham crackers and a dash of ground cinnamon.
Can I reduce the sugar?
Yes, you can cut it down to ½ cup for a less sweet version. Just know it may affect creaminess since sugar helps soften the texture. A slightly harder scoop, but still dreamy.
Conclusion
There’s something delightfully low-stakes about homemade ice cream. You’re not chasing perfection, you’re chasing pleasure. A creamy bite. A cookie crunch. That slow melt on a hot afternoon. This cookies and cream version? It’s your blank canvas, your summer soundtrack, your edible hug.
Tweak it to fit your taste. Remix it for your family. Or just keep it classic and let the simplicity shine.
If you give this recipe a whirl, I’d love to hear how it goes, whether you stuck to the script or made it wildly your own.
FAQs
Can I use low-fat milk instead of whole milk?
Technically, yes, but the texture will suffer. Whole milk brings creaminess that 2% or skim can’t match. If you want to experiment, maybe try half-and-half instead.
What’s the best container for freezing homemade ice cream?
Use a shallow, airtight container, preferably metal or hard plastic. It helps the ice cream freeze evenly and faster. Avoid glass (it takes longer to freeze and can crack).
Why add cookies mid-churn instead of at the end?
Great question. Adding them mid-churn blends them evenly without over-mixing. If you wait too long, they just sit on top. Too early, and they turn to mush.
Can I double the recipe?
Totally, just make sure your ice cream maker can handle the volume. If not, split the batch in two and churn separately.
Is this recipe gluten-free?
Only if you use certified gluten-free sandwich cookies. Everything else in the recipe is naturally gluten-free.
Need more recipes?Try these: Watermelon Sorbet
Cookies and Cream Ice Cream
Ingredients
Equipment
Method
- Whisk sugar and milk in a large bowl until sugar dissolves completely.
- Add cream and vanilla extract. Stir gently to combine without whipping.
- Cover and chill the mixture for 1–2 hours in the refrigerator.
- Crush cookies into chunks using a rolling pin and a sealed bag.
- Pour the chilled base into your ice cream maker. Churn for 20–25 minutes.
- During the last 5 minutes of churning, add crushed cookies gradually.
- Transfer to a freezer-safe container. Cover and freeze for at least 4 hours or overnight.
Notes
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