Cookies and Cream Ice Cream

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This is not your average Cookies and Cream Ice Cream, this is creamy, rich, homemade vanilla ice cream absolutely loaded with chunks of Oreos.

This isn’t Oreo dust or a few crumbles of cookies, this is nearly an entire package of chocolate sandwich cookies stuffed into a batch of ice cream. If you love Oreos, you are certain to LOVE this Cookies and Cream Ice Cream.

Cookies and Cream Ice Cream - get the recipe at barefeetinthekitchen.com

Oh, Cookies and Cream Ice Cream, how I love you. Is it the fact that handfuls of my favorite sandwich cookies are crammed into each bowl of creamy ice cream?

Or is it simply that I can never have too many ways to eat Oreos? or is it that I can never have enough recipes for homemade ice cream? Whatever the reason, Cookies and Cream is the newest favorite ice cream in our house.

I wonder what the next favorite ice cream flavor will be?

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

How To Make Cookies and Cream Ice Cream

The best cookies and cream ice cream you’ll ever taste starts with a batch of smooth and creamy vanilla ice cream.

While that’s churning, chop up some chocolate sandwich cookies and set them aside. When the ice cream is ready, layer those cookie pieces into a container with the soft ice cream.

Then stash the ice cream and cookie mixture in the freezer until it’s firm and scoopable.

Easy as can be to make and you likely won’t be buying another carton of cookies and cream ice cream from the store. Yes, it’s that good.

To really take your homemade ice cream over the tip, I recommend stirring together a batch of this Homemade Chocolate Sauce while the ice cream is churning.

I can't get enough of this Cookies and Cream Ice Cream! get the recipe at barefeetinthekitchen.com

Homemade Ice Cream

There aren’t many things I enjoy more than a bowl of homemade ice cream. The odds are good that you will find my ice cream maker churning on the kitchen counter at least a couple times a month. (Truthfully, you’ll probably find it there more often than that.)

This Chocolate Chip Toffee Ice Cream is one of my favorite go-to ice cream recipes. I keep the mini chips and toffee bits for that ice cream on hand in the pantry.

If you’re a fan of Reese’s peanut butter cups, this Chocolate Peanut Butter Ice Cream is going to be your new favorite. Brownie Berry Ice Cream was inspired by my trip to Portland and I still grin every time I make it.

I stumbled on this Butterbeer Ice Cream over at Princess Pinky Girl and this Fried Ice Cream over at Taste and Tell earlier this month. They’re both on my must-try list now.

Cookies and Cream Ice Cream Recipe

  1. Whisk together the cream, milk, sugar, salt, and vanilla.
  2. Pour the mixture into your ice cream maker. (I use this ice cream compressor or this ice cream maker for homemade ice cream.)
  3. Freeze according to the manufacturer’s directions.
  4. While the ice cream is churning, chop each cookie into 4 pieces.
  5. When the ice cream has finished churning, scatter 1 cup of cookie pieces in the bottom of a freezer safe container.
  6. Scoop half the ice cream over the cookies in the container, sprinkle the ice cream with 1 cup of cookie pieces.
  7. Spread the ice cream across the container and top with the remaining cup of cookie pieces. Freeze until firm.

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I can't get enough of this Cookies and Cream Ice Cream! get the recipe at barefeetinthekitchen.com

Cookies and Cream Ice Cream

4.82 from 11 votes
Creamy vanilla ice cream filled with chunks of Oreo cookies is a classic that everyone loves.
Pin Print Review
Prep Time: 5 mins
Total Time: 5 mins
Course: Dessert
Servings: 6

Ingredients 

  • 1 3/4 cups heavy cream
  • 1 1/4 cups milk
  • 3/4 cups sugar
  • 1/8 tsp kosher salt
  • 1 tbsp vanilla extract
  • 20 chocolate sandwich cookies, quartered, about 3 cups

Instructions

  • Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions. While the ice cream is churning, chop each cookie into 4 pieces.
  • Scatter 1 cup of cookie pieces in the bottom of a freezer safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, sprinkle the ice cream with 1 cup of cookie pieces. Spread the ice cream across the container and top with the remaining cup of cookie pieces. Freeze until firm. Enjoy!

Nutrition

Calories: 561kcal · Carbohydrates: 57g · Protein: 5g · Fat: 35g · Saturated Fat: 19g · Cholesterol: 100mg · Sodium: 281mg · Potassium: 205mg · Fiber: 1g · Sugar: 44g · Vitamin A: 1105IU · Vitamin C: 0.4mg · Calcium: 111mg · Iron: 3.5mg
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Cookies and Cream Ice Cream disappears as fast as we can churn it! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Debbie McLain says

    Mary, do you have to chill the custard mixture before you put it into your ice cream maker? If so, how long? Is it overnight? Or do you just mix it and then freeze it in the ice cream maker?

  2. Laura says

    This worked out beautifully. It was very tasty, very easy to make, and the perfect amount for our small ice cream maker! Yum!5 stars

  3. Mitch Parris says

    Hi! Thanks for sharing this recipe. Do the cookies soften using this method? Or do they remain crunchy after the ice cream firms up?

  4. B says

    Made this ice cream tonight and it was soo good! Will definitely be making it again! It does need to be frozen a little more after it was done in the ice cream maker but it was still so good!5 stars

  5. Noren Robinson says

    I’ve never done Philadelphia style ice cream before. Ive only always known custard base and I was so delighted by how delicious this was. It’s so awesome to have a non egg based recipe especially since my daughter is allergic and I’m pregnant.
    This was so much easier to make than having to heat and do a custard base version. I am in total disbelief as I sit and have so much extra time on my hands. Enjoy and definitely try it if you’re on the fence. It’s worth it. Thank you for posting this for us 🙂5 stars

  6. Jennifer says

    I wanted to make cookies and cream ice cream and couldn’t find my recipe book that came with my ice cream maker’s instructions, so I found this one online. It was super easy and turned out absolutely perfect! I’m definitely going to make more later this week to share with friends and family.5 stars

  7. Thuy says

    Hi Mary,

    Amazing recipe! The icecream came out super creamy and delicious. But just out of curiousity, do you think I could use 1/2 cup sugar instead of 3/4 cup or would that sacrifice the creaminess of the icecream? Thank you again for sharing!5 stars

    • Mary Younkin says

      If your ice cream maker can handle that much ice cream, if can be doubled without any issues. This recipe is written for a standard 1.5QT ice cream maker, Emily.

  8. Stacy Jackson says

    I use this recipe as a base for so many delicious ice creams! It’s better than a custard style vanilla and so much easier. In my latest version I substituted I can coconut cream for the heavy cream. So yummy!5 stars

  9. Andrea says

    Delicious recipe! Super easy to make and has just the right flavor and sweetness. Super easy to make with my Cuisinart ice cream maker.

  10. Joy says

    Too much vanilla for me so I recommend adding less. Like maybe half of the amount. Otherwise so fast and easy!!! Love it!4 stars

  11. Beth says

    This was easy to make, and tasty, but VERY sweet! I would make it again, but reduce the sugar. My kiddo loved it, though 🙂4 stars

  12. Christine Saville says

    Easy peasy recipe and tasty. I doubled the recipe (should have quadrupled – I have a 6 quart maker) and mixed the cookies in my ice cream maker instead of just putting them on the top and bottom – after the ice cream froze. Perfect for July 4 Festivities. I also refrigeratored over night even though it wasn’t a custard base. I struggle to freeze ice cream if I don’t freeze the container and mixing attachment and refrigerate the ice cream base overnight. Definitely a keeper!5 stars