Go Back Email Link
–+ servings
overhead view of ice cream scoop in cookies nd cream ice cream.
Print Recipe

Cookies and Cream Ice Cream

Enjoy freshly churned ice cream loaded with pieces of chocolate sandwich cookies for the best cookies and cream ice cream ever!
Prep Time30 minutes
Cook Time15 minutes
chilling1 day
Total Time1 day 45 minutes
Course: Dessert
Cuisine: American
Keyword: cookies and cream ice cream, ice cream recipes, oreo ice cream recipe
Servings: 8
Calories: 379kcal
Author: Katie

Equipment

Ingredients

  • 1½ cups whole milk
  • 1½ cups heavy whipping cream
  • ¾ cup sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1 cup chocolate sandwich cookies, such as Oreos crushed (about 11 cookies)

Instructions

  • Warm the milk. Add the milk, cream, and 1/2 cup of the sugar to a large saucepan. Over medium heat, warm the mixture until it is very warm (175 degrees), about 5 minutes.
    Adding sugar to milk and cream mixture in a saucepan on stovetop
  • Beat the eggs and sugar. While the mixture is heating, combine the egg yolks with the remaining cup of sugar. Beat until it turns lighter yellow in color.
    Hand using an electric hand mixer to beat egg mixture .
  • Temper and cook the custard. Remove the milk mixture from the heat, and half a cup at a time, add roughly half of it to the egg mixture. Mix after each addition. This is to temper the eggs and prevent them from cooking in the hot custard. Once you have blended half of the milk into the eggs, pour the entire milk- egg mixture back into the saucepan. Place it all back on the heat and heat over medium and cook. Stir constantly and cook until the mixture is 185 degrees, or has thickened enough the coat the back of a spoon. Do not boil.
    Split image showing egg mixture being beaten with mixer and custard being poured into a bowl
  • Strain and cool. Remove from heat and stir in the vanilla and salt. Strain the mixture using a stainer or cheesecloth set over a large bowl. Allow to cool at room temperature, then cover and place in fridge until very cold- at least 6 hours, up to overnight.
    Straining custard mixture through a fine mesh strainer into a bowl
  • Churn and add cookies. Remove custard from fridge and set up ice cream maker, according to manufacturer’s instructions. Churn until it is the consistency of soft serve ice cream, then add the crushed sandwich cookies 1/3 of a cup at a time.
    Churned cookies and cream ice cream mixture in an ice cream maker bowl showing cookie pieces
  • Freeze. Transfer to container, such as a loaf pan and tightly cover with plastic wrap. Refreeze 2-4 hours until hardened. Scoop and serve. Will last up to week in the freezer

Notes

Ice cream making can't be rushed! Make sure everything is thoroughly chilled before moving on the next step.

Nutrition

Calories: 379kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 163mg | Sodium: 133mg | Potassium: 147mg | Fiber: 1g | Sugar: 29g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg