Cookies and Cream Ice Cream Recipe

Scoops of homemade cookies and cream ice cream in a bowl.

5 from 1 vote

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.

Prep Time15

Cook Time1

Chill and Freeze Time5 30

Total Time6 45

Course: Ice Cream & Frozen Treats

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 597kcal

Author: Andrea

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 1/2 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.

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