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 recipe for Cookies and Cream Ice Cream.

Homemade Cookies and Cream Ice Cream

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, this 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!

Cookies and Cream Ice Cream

The best 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.

The ultimate cookies and cream ice cream

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.
Homemade Cookies and Cream Ice Cream

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 of 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.

Fresh Mint Ice Cream is like no other mint ice cream you’ve tried in the past. As you know, I love a great mint ice cream and Peppermint Candy Cane Ice Cream is a Christmas-time proof of that.

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 with Chocolate Sauce

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

And Chocolate Magic Shell is another favorite topping for ice cream in our house as well. However you serve it, this ice cream is always an awesome treat.

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Cookies and Cream Ice Cream Recipe

Cookies and Cream Ice Cream

4.59 from 17 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
Servings: 6

Ingredients 

  • cups heavy cream
  • cups milk
  • ¾ cups sugar
  • 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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 7/11/18 – recipe notes and photos updated 3/11/22}

Cookies and Cream Ice Cream Recipe

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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. Amy Knauf says

    O. M. G!! Just tried it tonight and it was amazing! My family ate the entire thing. I will be saving this recipe and will use the vanilla as my base. Absolutely perfect!5 stars

    • Mary Younkin says

      It melts into the mixture as it churns, Linda. I’ve never tasted it as a gritty sugar at all. If you’re concerned, feel free to heat the mixture over the stove and FULLY cool it before churning. It works both ways.

  2. Danielle says

    You don’t specify the type of milk required. My ice cream never got solid in my ice cream maker and I’m thinking it is because I used the wrong kind of milk.1 star

    • Mary Younkin says

      Unfortunately, that sounds like an issue with the ice cream maker, not a milk issue. You could use water and it would still churn and freeze into slush. I’ve made this with every variety of milk.