Ultimate Homemade Cookies and Cream Ice Cream Recipe
A nostalgic frozen treat that blends silky custard richness with crunchy cookie bites.
Few desserts stir up joyful nostalgia quite like cookies and cream ice cream. With its irresistibly creamy vanilla custard base and crunchy chocolate sandwich cookies swirled throughout, this homemade version is smoother and fresher than any store-bought pint. Whether you crave a classic summer treat or a crowd-pleasing dessert, this recipe delivers the perfect balance of chocolate and vanilla in every bite.
Why You’ll Love Homemade Cookies and Cream Ice Cream
- Rich, Luxurious Texture: Using real egg yolks creates a custard base that is exceptionally creamy and smooth.
- Authentic Cookie Crunch: Add chunks of chocolate sandwich cookies at just the right moment for maximum crunch and dreamy swirls.
- Customizable: Adjust the cookie types for fun variations—try mint, peanut butter, or gluten-free cookies.
- Perfect for Any Occasion: Serve on cones, as a topping, or in decadent ice cream sandwiches.
- Satisfyingly Homemade: Enjoy fresher, tastier, and more nostalgic ice cream than anything in the freezer aisle.
What Makes This Frozen Treat a Custard?
Unlike typical ice cream, cookies and cream ice cream is extra-rich thanks to a custard base. Custard-style ice creams simply have the addition of egg yolks, giving them their signature silky texture and subtle richness. The stovetop method ensures the yolks are fully cooked and results in the creamiest possible dessert.
Custard vs. Regular Ice Cream
| Custard-Based Ice Cream | Regular Ice Cream |
|---|---|
| Includes egg yolks, making it richer | Usually omits eggs or uses fewer |
| Creamier, thicker texture | Lighter, airier texture |
| Requires a stovetop step to cook yolks | Often just whisked and chilled |
Homemade Cookies and Cream Ice Cream: Step-by-Step Recipe
Ingredients
- 1 pint (2 cups) heavy whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- Pinch of salt
- 6 large egg yolks
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 18 chocolate sandwich cookies (like Oreos), coarsely chopped and divided
Equipment Needed
- Medium saucepan
- Whisk and rubber spatula
- Ice cream maker or churn
- Mesh strainer
- Mixing bowls
- Thermometer (recommended)
- Freezer-safe container with lid
Step-by-Step Directions
- Make the Custard Base:
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt.
- Set over medium heat, stirring often, until the sugar dissolves and the mixture is steaming. Do not let it boil.
- Remove from heat.
- Temper the Egg Yolks:
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly drizzle about 1/3 cup of the hot cream mixture into the yolks, whisking constantly to prevent scrambling (this is called tempering).
- Pour the yolk mixture back into the saucepan with the remaining cream mixture, whisking well.
- Cook the Custard:
- Return the pan to medium heat and cook, stirring frequently with a spatula to scrape the bottom, until the mixture thickens enough to coat the back of a spoon (about 160°F to 180°F on a thermometer).
- Do not boil—low and slow is best for a creamy result.
- Strain and Cool:
- Pour the hot custard through a mesh strainer into a large bowl (this removes any curdled bits).
- Set the bowl over a larger bowl filled with ice water. Stir occasionally until the custard reaches room temperature.
- Add Vanilla and Chill:
- Stir in the vanilla bean paste or extra vanilla extract.
- Cover the bowl and refrigerate the custard base for at least 4 hours, or overnight for maximum flavor and chill.
- Churn the Base:
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until thickened (about 20–30 minutes).
- Add the Cookies:
- Five minutes before the ice cream is finished churning, add 15 chopped chocolate sandwich cookies to the machine.
- Churn until cookies are evenly distributed throughout.
- Freeze to Set:
- You can enjoy the ice cream now as a soft serve, or spoon it into a freezer-safe container.
- Sprinkle the top with the remaining 3 chopped cookies for added texture.
- Wrap the container in plastic wrap. Freeze for at least 6 hours (up to 48 hours) for best scoopability and texture.
Swaps and Flavor Variations
- Use mint chocolate sandwich cookies for a cooling twist.
- Try peanut butter sandwich cookies for a nutty, creamy variation.
- Mix in extra chocolate chunks or crushed chocolate bars for more decadence.
- For a gluten-free treat, select certified gluten-free sandwich cookies.
Serving Suggestions
- On a Cone: Classic and always a hit, especially with extra cookie pieces on top.
- Over Desserts: Scoop onto funnel cakes, brownies, or slices of chocolate pie for next-level indulgence.
- Ice Cream Sandwiches: Pair with chocolate chunk or peanut butter cookies for the ultimate frozen treat (for inspiration, see Ree Drummond’s Cookie Ice Cream Sandwiches).
- Milkshakes: Blend with a splash of milk for an ultra-creamy, cookie-packed shake.
- Ice Cream Pie: Spread in a chocolate cookie crust and freeze for an effortlessly impressive dessert (try using mint ice cream for a cool variation).
Tips for the Best Homemade Ice Cream
- Chill the Base Thoroughly: Let your custard base cool completely before churning for smoother texture and better churning.
- Don’t Add Cookies Too Soon: Mixing cookies in during the last 5 minutes keeps them crisper and ensures big, satisfying cookie bites.
- Test for Doneness: The custard should coat a spoon thickly before chilling—use a thermometer for precision.
- Try Vanilla Bean Paste: For flecks and extra depth, vanilla bean paste is worth the little splurge.
- Freeze for Scoopability: Let the finished ice cream set in the freezer for at least 6 hours for perfect texture.
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Frequently Asked Questions (FAQs)
What is the difference between ice cream and frozen custard?
Frozen custard is richer and creamier due to the addition of egg yolks, providing a luscious, thick texture. Regular ice cream may only use cream, milk, and sugar, making it less creamy and more airy by comparison.
Can I make cookies and cream ice cream without an ice cream machine?
Yes! While a machine improves texture, you can freeze the custard base, stirring every 30–60 minutes to break up ice crystals until firm and creamy.
Why do you chill the custard base before churning?
Chilling allows the flavors to develop, ensures a smoother mouthfeel, and results in better churning with fewer ice crystals.
Can I use different types of cookies?
Absolutely. Try mint or golden sandwich cookies, peanut butter varieties, or even homemade cookies for unique twists.
How do I store homemade ice cream?
Store in a freezer-safe, airtight container with the surface pressed with plastic wrap to prevent ice crystals. Consume within 2 weeks for best quality.
Nutrition at a Glance
| Serving Size | Calories | Fat | Carbs | Sugar | Protein |
|---|---|---|---|---|---|
| About 1/2 cup | 350 | 22g | 36g | 26g | 5g |
Note: Nutrition varies by cookie brand and serving size.
Pro Tips and Troubleshooting
- If your custard curdles, pour it through a fine mesh strainer immediately to remove lumps.
- Custard-based ice creams require patience! Chill thoroughly at each stage for best results.
- For an egg-free version, skip the yolks and try a Philadelphia-style (eggless) base, but expect a lighter texture.
- Double the batch for large parties—this classic flavor vanishes quickly!
Try These Related Frozen Desserts
- Ice Cream Sandwiches: Layer vanilla ice cream between fresh cookies and dip in chocolate for a decadent treat.
- Mint Chocolate Cookie Ice Cream Pie: Combine mint chocolate chip ice cream and minty sandwich cookies in a ready-to-fill chocolate pie crust for a cool twist.
- Classic Vanilla Bean Ice Cream: Swap cookies for more vanilla for pure, creamy simplicity.
References
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