Stephen and I were talking about which ice cream to make the other day and one of the only kinds we could agree on was cookies and cream. I told him I’d make it as long as he would at least try some of the ones I would make in the future. So here we have it! I will say that I bought 2 little 6 packs of Oreos at the check-out because I figured they’d be enough, but after making the ice cream and adding the cookies, I tossed it in the freezer and headed to the store to buy some more. Embarrassing, I know, but I figured we’d both be disappointed unless there were more- it’s kind of like going to get a milkshake and they give you a spoonful of Oreos instead of a handful… you know what I mean? So if you’re totally freaked out by the fact that this has 18 Oreos in it, don’t worry, you can add as many or as few as you’d like.
Cookies and Cream Ice Cream Recipe
Scoop into this Cookies and Cream Ice Cream Recipe and get creamy vanilla layered with crushed chocolate cookies that stay soft, cold, and chocolatey even after freezing.
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Servings: 6 servings
Calories: 597kcal
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cup heavy cream
- 1/4 tsp salt
- 1 vanilla bean - split in half lengthwise or ½ tsp. ground vanilla bean
- 6 large egg yolks
- 1 tsp vanilla extract
- 16-18 Oreo cookies - chopped
Instructions
- Warm the milk, salt, sugar, and 1 cup of cream in a medium saucepan. Scrape the seeds from the vanilla bean or add the ground vanilla bean to the warm milk. Cover and keep on low heat (just enough to keep warm) for 30 minutes.
- Pour the remaining 1 cup of cream into a large mixing bowl and place a mesh sieve on top.
- In a separate medium mixing bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly. Once combined, scrape the mixture back into the saucepan and return to medium heat. Using a heatproof spatula, scrape the bottom as you stir until the mixture coats the bottom of the spatula and/or reaches 170 degrees Fahrenheit (77 degrees Celsius).
- Pour the heated mixture through the strainer and into the cream. Add the vanilla extract.
- Place over an ice bath to cool, then place in the refrigerator for 30 minutes until chilled throughout.
- Freeze according to the manufacturer’s instructions. When finished churning, stir in the cookies with a spatula.
- Place in an airtight, freezer-safe container and freeze for at least 4 hours.
NOTES
STORE your Cookies and Cream Ice Cream in an airtight, freezer-safe container. Press a layer of parchment or wax paper directly onto the surface to help prevent ice crystals.
It’s best enjoyed within 1 to 2 weeks for optimal flavor and texture, though it can keep longer if stored properly. Let it sit at room temperature for 5–10 minutes before serving. Avoid storing it near freezer doors where temperature changes often occur.
Nutrition
Serving: 6serving | Calories: 597kcal | Carbohydrates: 53g | Protein: 8g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 278mg | Sodium: 266mg | Potassium: 231mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1478IU | Vitamin C: 0.5mg | Calcium: 131mg | Iron: 4mg
Yum! That’s my son’s all time favorite ice cream. Perfect for summer. I’d love it if you would consider sharing it with our Summer Recipes linky party. We’re two blogs sharing one combined linky party for double exposure. Shastahttp://intheoldroad.blogspot.com/2012/05/summer-recipes-and-all-stars-linky.html
It looks delicious!! And I totally would have added more oreos too!! We appreciate you linking up to our “Strut Your Stuff Saturday.” We love seeing all of the great recipes and fun ideas! Hope to see you again next week! -The Sisters
I love that you went back to the store for more Oreos…my kind of girl:-) I love getting lots of oreo chunks in any treat!!! I can just imagine how great this ice cream is!!!!
Wow – this looks divine too!
that looks amazing