Home > Recipes > Desserts > Ice Cream/Frozen Desserts > Cookies and Cream Ice Cream
by Michelle
June 18, 2012 (updated Mar 18, 2020)
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5 (2 ratings)[donotprint]
Growing up, my love of all things chocolate and peanut butter really didn’t transcend the ice cream realm. When I was a kid, I really was never a fan of chocolate ice cream, and I didn’t even discover peanut butter ice cream until college. Rather, I was all about vanilla and if you could get me vanilla ice cream with lots of chunky stuff mixed in, all the better. As a result, cookies and cream was my absolute favorite variety of ice cream for the longest time. I couldn’t get enough of those big chunks of cookies – what kid wouldn’t love that?! I started to wane on it as I got older, because the ice cream companies seemed to start skimping on the amount of cookies in the ice cream and, even more important, the size of the chunks. I needed big chunks, darn it! Luckily, I’ve taken to making ice cream at home and have resurrected my love of cookies and cream ice cream. When you make it yourself, you can make the cookie chunks as big as you want and add in as much as you want! Ahh, the beauty of being a grown-up :)
I recently picked up the brand-new ice cream book, Sweet Cream and Sugar Cones, which is written by the owners of the Bi-Rite Creamery in San Francisco. This was the first recipe I made from it, but I’m dying to try many more. If you have an ice cream maker and enjoy converting your kitchen into a creamery, you definitely want to pick up this book!
I am in love with this ice cream – it’s by far the best version of cookies and cream that I’ve ever had. The base of this recipe is a wonderfully rich sweet cream, vanilla-scented ice cream and is loaded with chopped Oreo cookies.You might remember me talking about my grandpap’s love of Oreo cookies a few years ago when I made the Oreo Look-a-Like Cake. Since he has always adored the cookies, each year when we celebrate Father’s Day and his birthday in tandem, I try to think of a fun, new spin for dessert. This year, I used this ice cream as the base for an extra-special birthday treat. Stay tuned!
In the meantime, you need to churn this up and sit down with a big bowl and a spoon. Trust me, you’re not going to want to share!
One year ago:Date, Rum and Pecan Ice Cream
Two years ago: Southern Banana Pudding
Three years ago: Seven-Layer Bars
Four years ago: Eclairs and Cream Puffs[/donotprint]
Cookies and Cream Ice Cream
Yield: 1 quart
Prep Time: 1 hour hr
Freezer time: 2 hours hrs
Total Time: 3 hours hrs
A delicious homemade ice cream
5 (2 ratings)
Print Pin Rate
Ingredients
- 5 egg yolks
- ½ cup (100 g) granulated sugar, divided
- 1¾ cups (416.5 ml) heavy cream
- ¾ cup (183 ml) whole milk
- ¼ teaspoon (0.25 teaspoon) kosher salt
- 2 teaspoons vanilla extract
- 1¼ cups (200 g) chopped Oreo cookies, about 15 cookies
Instructions
Set a wire-mesh sieve over a large bowl. Whisk together the egg yolks and ¼ cup of the sugar in a large bowl; set aside.
Warm the remaining ¼ cup of sugar, cream, milk and salt in a medium saucepan over medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, layer it into your freezer-safe container with alternating layers of the chopped cookies, beginning and ending with the ice cream.
Notes
Nutritional values are based on the whole recipe
Calories: 3186kcal, Carbohydrates: 265g, Protein: 39g, Fat: 223g, Saturated Fat: 120g, Cholesterol: 1565mg, Sodium: 1783mg, Potassium: 1082mg, Fiber: 5g, Sugar: 193g, Vitamin A: 7715IU, Vitamin C: 2.5mg, Calcium: 638mg, Iron: 19.8mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Originally published June 18, 2012 — (last updated March 18, 2020)
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69 Comments on “Cookies and Cream Ice Cream”
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Katie — Reply
Hi! Can I double this recipe and have it turn out the same (cooking time/temperature)? My ice cream maker is small so I’d like to be able to make two batches of this!
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Michelle — Reply
Hi Katie, Yes you should be able to double without an issue!
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Crystal — Reply
Hi! I’m lactose intolerant and I was wondering if anybody knows if this recipe will come out just as well with whole lactaid or an almond milk by chance?
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Debs — Reply
I just made this for the kids. I don’t noramlly like like cookies n cream flavour, but OMG, this was amazing! The vanilla on its own was just gorgeous and the added Oreos…
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Vishal Mistry — Reply
Hi,
is the mixture supposed to be thicker than usual?
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Michelle — Reply
Hi Vishal, Thicker than what? Are you referring to the custard?
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Vishal Mistry —
Apologies, I mean the custard
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Mary — Reply
This is my husband’s absolute favorite flavor of ice cream. I actually made your recipe for him when he returned from deployment a few years ago and it was perfect! I stumbled across this page just now when google suggested pages in my bookmarks as I was typing in the search bar and realized I never thanked you for the lovely recipe. :)
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Jean — Reply
Hi Vanessa,
Thank you so much for sharing this recipe. I am half way making it. I am curious about the heating step. Do you mind telling me the technical reason behind this step? Is it possible for you to give a measure of the temperature of the mixer after the yolks are added and the mixer thicken? Thank you in advance! Looking forward to hear from you! ^^
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Michelle — Reply
Hi Jean, You need to heat it to create a custard (and to kill any bacteria from the use of raw eggs). The temperature should be about 170 degrees F when you remove it from the heat.
Best,
Michelle-
Jean —
Thank you!
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Vanessa — Reply
Hi Michelle,
Can this recipe be made without an ice cream maker? It seems like it’s possible but since you mentioned in the post about having an ice cream maker, I thought I’d ask first.Vanessa
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Michelle — Reply
Hi Vanessa, Yes, here is a tutorial I put together on how to make ice cream without an ice cream maker: https://www.browneyedbaker.com/2010/06/21/how-to-make-homemade-ice-cream-without-an-ice-cream-maker/
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Vanessa —
Thanks Michelle. I used your method for vanilla ice cream and it worked out very well! I guess I’m wondering if there is any type that can’t be made without an ice cream maker.
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Michelle —
Hi Vanessa, So glad to hear it! I’m not aware of any recipe in particular that wouldn’t work with that method.
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Vanessa —
That’s exciting! I can’t wait to try it out.
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Lara — Reply
I’ve been trying a lot of ice cream recipes lately and I just LOVE this one! The proportions are perfect! It’s a perfect balance of sweet, salty, creamy and eggy. Thanks so much!
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Stacy — Reply
I made scrambled eggs. What did I do wrong. Blew $10 in fresh raw cream.
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Michelle — Reply
Stacy, It sounds like you cooked the custard mixture too long or on too high of a heat :(
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Stacy —
Thanks girl! I tried it again and it worked great. Neither cooking step takes very long. Very smooth and tasty end product.
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Beckie — Reply
I made this for the first time Monday in my new kitchen aid ice cream maker attachment. At first I wasn’t sure how it was going to turn out, because all I could smell were the eggs and I despise the smell of cooked eggs. After I froze it, it turned out to be the best ice cream ever! The only change I made was I mixed the cookies into the ice cream instead of layering them. Absolutely delicious!
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Stefanie — Reply
I made this and it was the best ice cream I’ve ever had. Thanks for sharing!
I’ll be trying the chocolate this week when I have family visiting me.
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jojo — Reply
I tried this recipe but it left a greasy film feel in the mouth. I’ve successfully made the tin roof ice cream, butter pecan ice cream and chocolte penaute butter fudge swirl ice cream. I just don’t know what could have been the problem and how I can fix that next time, any ideas?
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Carina — Reply
Is this the edited version with the correct proportions? I want to make this with my kids this weekend! Looks delicious! Thank you!
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Ashley — Reply
I am curious too. We made it last weekend, and it certainly did not yield a quart and was very rich. It still says you only use 1/2 of milk? Usually my recipes call for equal portions of milk to cream …
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Lyds —
Hi Michelle,
Did you ever edit/update the measurements for this recipe? It looks amazing and I was thinking about making some little kids very happy at the Superbowl party this weekend! :) -
Michelle —
Hi Lyds, Yes, the amounts are now correctly updated. Enjoy the ice cream!
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Lyds —
Hi Michelle,
Just wanted to say, I made the cookies & cream ice cream for the Superbowl and it was a HIT! Thanks so much!!! The kiddos loved it! It was creamy, delicious, and with plenty of cookie chunks to satisfy every sweet tooth!
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Tiffany — Reply
I tried making this, and it was the first time I have not had luck with one of your recipes! The Bi-Rite book was actually waiting for me on hold at the library yesterday, so I picked it up and noticed several of the proportions were different from this recipe. Did you follow the Bi-Rite book or the recipe you listed here? I’m curious because I’d love to try it again. Thanks!
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Tiffany — Reply
I tried it again today with the proportions in the cookbook, and it turned out great! Thanks for the inspiration, I had never heard of the Bi-Rite Creamery before!
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Michelle —
Hi Tiffany, My apologies, I just checked the recipe and it looks like the post saved a draft version, not the final version. I used all the quantities in the book; I will get that edited. Thank you for letting me know, I’m so sorry you ended up with a bum batch!
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Tiffany —
Oh, good, I’m glad that’s why! I felt like a real jerk bringing it up because usually I have great luck with your recipes. My faith is restored!! :)
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Shannon — Reply
I made this today and the first thing I noticed is that the recipe does not call for as much cream or milk as many of the ice cream recipes I make. The custard seemed a bit thicker too. We liked the ice cream, but it was a bit too salty for our taste (and I LOVE salt). Next time I think we will omit the salt. (I cannot believe I am saying that!) Thank you for the recipe.
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Thomas — Reply
Oh boy cookies and cream ice cream. I’ll take two bowls please!
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Tanya Barca — Reply
I made cookies and cream ice cream last weekend but used the peanut butter oreo’s. You should definitely try those!
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Michelle — Reply
Sounds delicious! Will definitely give it a try!
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Lori — Reply
I just purchased a cuisinart icecream maker but haven’t had the time to break it in. I think your recipe is going to be the first I try. My soon to be going off to college son is going to want this every week before he goes! Thanks for posting and for the suggestion of a new cookbook.
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bergamot — Reply
Wow this ice cream looks so good. Would love to try this soon
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RisaG — Reply
I heard that book was coming out. I have to get my hands on it. This ice cream looks so good. I want a bowl right now.
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Pennie D — Reply
What a way to use Oreos. My favorite cookie. Good on a hot summer day.
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Karen | The Food Charlatan — Reply
This looks so much better than anything at the store! Yum. I think it must be an Oreo day today. I just posted homemade Oreos (with chopped up Oreos in the frosting) on my blog. So good!! Next time I might try putting this ice cream in between some cookies… http://thefoodcharlatan.wordpress.com/2012/06/18/homemade-oreo-cookies-with-oreos/
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Lisa @ The Cooking Bride — Reply
I just got an ice cream maker and cookies and cream was the next flavor I wanted to find a recipe for. Search over!
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Joy — Reply
I love the ice cream recipe.
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Elle — Reply
Damn, that looks fabulous! I love big chunks of good things in my ice cream, too. I’ve got that book in my cart, just need to hit “checkout!”
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Lily — Reply
A great recipe…. it looks so god :)
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Emilie — Reply
I have this book too and it’s awesome!! So far I’ve made two of the recipes and now I know which will be my third. Thanks for the suggestion! (The strawberry balsamic is super delicious, BTW).
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Michelle — Reply
Hi Emilie, I have the strawberry balsamic marked, awesome to hear it’s great!
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Riley — Reply
I made ice cream this weekend and I can’t wait to try some new recipes. I have a ridiculously long list already, but I just might have to move this one up to the top!
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Meghan @ After the Ivy League — Reply
I want an ice cream maker! Adding as many enormous chunks of oreos as your heart desires sounds amazing! The ice cream companies totally skimp on the oreo goodness!
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Stephanie — Reply
Yes, they never have enough cookie bits in cookie and creams ice cream anymore!
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Jessica@AKitchenAddiction — Reply
The more cookie chunks the better!
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janelle Thiessen — Reply
I was asked by one of my readers on my blog http://www.nellyspantry.blogspot.com to create an icecream recipe! I better get busy. This looks soooo good!
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brandi — Reply
making homemade ice cream is the best thing ever – because i can have as many cookie pieces as i want :) can’t wait to try this!
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Villy @ For the love of Feeding — Reply
It’s awesome to be able to control the cookie pieces in the ice cream!
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Cookies n’ cream is one of my favorites – and the more chunks the better! This looks so creamy and delicious!
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Annamaria @ bakewell junction — Reply
This is one of my favorites too. I have a Kitchen Aid Ice Cream Maker attachment but I don’t make ice cream very often simply because I can’t find enough space in my freezer for the bowl which has to be frozen before use. Not only are the companies skimping on the size of the chunks and the number of chunks, now you can’t get a half gallon anymore.
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Kate — Reply
And, the companies thought we wouldn’t notice! Why did they think we liked it? You are right, for the cookies and the occasional chunk! Homemade is the answer!
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Heidi @ Bits of Sunshine — Reply
I am with you on the BIG chunks! I dont think i would share this either, it looks really good!
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Tracey — Reply
I have that book on hold from my library, I can’t wait until it comes in! And I totally hear you on the store bought ice cream skimping on mix-ins. Luckily homemade is easy and usually better anyway :)
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Tanya Schroeder — Reply
Oreos and ice cream really are amazing together. And I love making my own ice cream!
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I just got my ice cream maker, I can’t wait to try this recipe out!!! Yum!!
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Shirley@bells-bakery — Reply
I love making ice cream! I totally agree,where did the big chunks go?? I always add crushed cookies and biscuits over the top just for extra crunch :)
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Ellen @ The Baking Bluenoser — Reply
One of my favorite types of ice cream by far. I’m with Ellen, I really need to suck it up and buy an ice cream maker. There are just too many good ice cream recipes out there!
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Ellen — Reply
Oh man, I will have to break down and get an ice cream maker. I totally agree most ice creams don’t have enough of the add-ins in them…
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IdaBaker — Reply
I haven’t made ice cream in a long time. From the looks of it, it’s that time again.
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Averie @ Averie Cooks — Reply
cookies and cream is the best! It trumps choc & PB and that’s rare for me to say :)
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Ashley @ Wishes and Dishes — Reply
This has always been one of my favorite kinds of ice cream! Anything with oreos wins my heart :)
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Rachel — Reply
this ice cream recipe has too much salt and too much sugar.
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Mary @ Best Lose Weight Book — Reply
It tasted fantastic, but I used an icecream machine to churn it. I put the biscuits in while it chilled in the fridge. Next time I would freeze the biscuits and add them just before churning so that they stayed as whole pieces. As it was, they mixed in completely.
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