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Homemade Cookies and Cream Ice Cream Recipe

This recipe for homemade cookies and cream ice cream starts with a custard base that is churned with chunks of oreo cookies in an ice cream machine.

A glass ice cream sundae dish with 3 scoops of cookies and cream ice cream in it

From the time my husband bought me my Cuisinart ice cream maker for my birthday, I fell in love making my own ice cream. It’s ridiculously creamy and rich and I know it’s made with real food like cream and eggs from our chickens!

Right off the bat, I put my new ice cream maker to work making homemade versions of all of my family’s favorite ice cream flavors. I developed (what I think is) the perfect ice cream base that I use for all of the ice cream flavors I share!

If you’re a fan of cookies n cream ice cream, this homemade version will knock your socks off! It has a perfectly creamy vanilla base that is loaded with oreo cookie chunks. Disclaimer: you’ll never be able to go back to eating store-bought!

Next time, you’ll have to try making our homemade vanilla ice cream too!

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Ingredients laid out on a counter: egg yolks, milk, heavy cream, vanilla, sugar and oreo cookies

what you need to make the best cookies and cream ice cream:

ingredients

  • Whole Milk – You can use 2% milk for lower fat, but whole milk will give you the creamiest ice cream.
  • Sugar – White granulated sugar.
  • Egg Yolks – To make the custard base of this ice cream.
  • Heavy Whipping Cream – Thick heavy cream is a necessity for a super creamy ice cream.
  • Vanilla Extract – The base of this ice cream is a sweet vanilla ice cream.
  • Oreos – You can use oreos or any other brand of chocolate sandwich cookies in this recipe.

how to make machine churned Oreo ice cream:

Prep – Add the 4 egg yolks and 1/2 cup of sugar to a medium saucepan. Whisk until it is well combined and turns a pale yellow color.

Combine – In another small saucepan heat 1 cup of milk over medium-low heat until it just starts to simmer.

Temper the Eggs – Slowly add the warm milk to the pan with the egg mixture, stirring constantly.

Egg yolks being tempered with warm milk.

Heat – Return the mixture to medium heat until it reaches 165º F. Immediately remove the pan from the heat.

A saucepan with combined egg yolks, sugar and milk with scraped vanilla bean. A thermometer is in it to read the temperature.

Chill – Pour the custard base into an airtight container with a piece of plastic wrap laid on the surface to keep a “skin” from forming. Refrigerate it for 4-6 hours.

Churn – After the custard has chilled, stir in 1 cup of heavy cream and 1 teaspoon of vanilla extract. Pour it into your ice cream maker and churn according to the manufacturer’s instructions.

A churned cookies and cream mixture in an ice cream machine

Add the Cookies – During the last few minutes of churning, add the cookie chunks to the ice cream and let the machine fold them in.

Tips For Success:

To Serve – Enjoy your homemade ice cream straight out of the machine for a soft serve consistency or freeze it for at least an hour for a firmer result. To serve after freezing, let the ice cream thaw for a few minutes to make it easier to scoop.

A churned cookies and cream mixture in an ice cream machine

To Store – Store leftovers in a tightly sealed freezer safe container for up to 1 month.

Variations – Chop the cookies into as small or large chunks as you like. If you prefer crushed oreo cookies, put the cookies in a freezer bag and smash them into crumbs with a rolling pin.

Substitutions – You can use chocolate chip cookies or small bits of edible cookie dough in place of oreos.

Here’s Why You’ll Love This Ice Cream

  • It’s absolutely delicious! Rich, thick and creamy
  • Homemade just tastes so much better than store-bought
  • It’s a great way to use up “extra” eggs if you keep chickens
  • It’s much healthier to eat homemade than store-bought ice cream because it’s made with just simple ingredients. No added preservatives, corn syrup, dyes, artificial flavors and sweeteners…

FAQ about this homemade cookies and cream ice cream recipe

Do I need an ice cream maker?

This recipe is meant to be made in ice cream machine, but if you don’t have one, you can pour the ice cream mixture into a container, freeze for 2 hours. After it’s mostly frozen, take it out and mix it with electric beaters until it’s smooth.

Can I make it without eggs?

This recipe is made from a custard base that relies on eggs to give it the right consistency. Here is an egg-free cookies and cream ice cream you might like to try instead.

How long does it take to make ice cream in an electric ice cream maker?

It will vary a little from one brand of machine to another, but typically it takes about 30 minutes for ice cream to freeze to the right consistency.

what happens if you over churn ice cream too long?

Over churning will cause ice crystals to form in your ice cream and it won’t have the creamy texture it should.

How long does homemade ice cream last?

Homemade ice cream will last up to 2 months in the freezer if it’s stored in an airtight freezer-safe container, but it’s best enjoyed within 1 month for the best flavor and texture.

Best containers to store homemade ice cream in

You can freeze ice cream in any freezer safe containers. These are some of my favorite containers to use:

Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!

Cookies and Cream Ice Cream

Cookies and Cream Ice Cream

Yield: 1 quart
Cook Time: 20 minutes
Additional Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes

This recipe for homemade cookies and cream ice cream starts with a custard base that is churned with chunks of oreo cookies in an ice cream machine.

Ingredients

  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup Oreo cookies, roughly chopped

Instructions

  1. Add the 4 egg yolks and 1/2 cup of sugar to a medium saucepan. Whisk until it is well combined and turns a pale yellow color.
  2. In another small saucepan heat 1 cup of milk over medium-low heat until it just starts to simmer.
  3. Slowly add the warm milk to the pan with the egg mixture, stirring constantly.
  4. Return the mixture to medium heat until it reaches 165º F. Immediately remove the pan from the heat.
  5. Pour the custard base into an airtight container with a piece of plastic wrap laid on the surface to keep a "skin" from forming. Refrigerate it for 4-6 hours.
  6. After the custard has chilled, stir in 1 cup of heavy cream and 1 teaspoon of vanilla extract. Pour it into your ice cream maker and churn according to the manufacturer's instructions.
  7. During the last few minutes of churning, add the cookie chunks to the ice cream and let the machine fold them in.

Notes

To Serve - Enjoy your homemade ice cream straight out of the machine for a soft serve consistency or freeze it for at least an hour for a firmer result. To serve after freezing, let the ice cream thaw for a few minutes to make it easier to scoop.

To Store - Store leftovers in a tightly sealed freezer safe container for up to 1 month.

Variations - Chop the cookies into as small or large chunks as you like. If you prefer crushed oreo cookies, put the cookies in a freezer bag and smash them into crumbs with a rolling pin.

Substitutions - You can use chocolate chip cookies or small bits of edible cookie dough in place of oreos.

Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 329Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 129mgSodium: 135mgCarbohydrates: 35gFiber: 1gSugar: 27gProtein: 5g

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