Cookies and Cream Ice Cream
This Cookies and Cream ice cream recipe isn’t like anything you’ve had before! It’s made with rich, creamy homemade vanilla ice cream with lots of Oreo chunks. This ice cream is decadent, smooth, not too sweet, and absolutely delicious!
It’s the second day of summer, and the hottest day of the year!
The heat index here hit 110 degrees earlier today! So… what better way to keep cool then homemade ice cream? On tap today, my son’s favorite – cookies and cream.
But why cookies and cream today? Other than being Ian’s favorite, we just happened to have a lot of Oreos on hand because I’m working on something really special – which just gave me a great excuse for this ice cream!
How to make Cookies and Cream
The most important part of this ice cream is having a great base. Oreos are Oreos. They’re delicious. You gotta make sure that vanilla base is the best it can be. And you’re in luck because this one is definitely is the best!
First you need to gather all your ingredients. This is the most important step to ensure you don’t forget anything like vanilla or sugar (or even the Oreo’s themselves!)
Now chop the Oreo’s. It doesn’t have to be all the same sized chunk but don’t turn them into a fine powder either. Just a rough chop will do.
Combine your milks, sugar, and vanilla into a bowl. You can use a whisk or a spoon to stir it all together but you have to be careful! Do not try to beat your mixture. It will become whipped cream and we don’t want this.
Mix slowly until all the sugar is dissolved.
Pour the milk mixture into an ice cream machine and turn it on. Allow the base to freeze and thicken. This will take anywhere between 15 minutes to an hour depending on your machine.
Once the ice cream is a soft serve consistency, take it out of the machine and place in a clean bowl. Fold in your Oreo’s.
Now, just shove it in the freezer for a couple of hours or until needed!
Expert Tips:
- Double stuffed Oreo’s are the best to make this ice cream with but regular will work just fine.
- Do not try to beat the milk mixture. Mix it slowly until the sugar dissolves.
- The ice cream should be the consistency of soft serve before adding Oreo’s.
- Doing this in a separate bowl than the ice cream machine is the best way to fully incorporate the chunks without breaking them or the ice cream machine.
- Transferring the ice cream to an ice cream container will be the best way to keep this ice cream for long periods of time.
When you make this Cookies and Cream Ice Cream recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
Cookies and Cream Ice Cream
Ingredients
- 12 chocolate sandwich cookies chopped
- 1 cup heavy cream
- 1 cup half and half
- ¼ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Combine heavy cream, half and half, sugar, and vanilla into a medium sized mixing bowl.
- Slowly mix until sugar has dissolved completely.
- Pour milk mixture into ice cream maker and allow to freeze until it becomes the consistency of soft serve (about an hour).
- Take out of ice cream machine and spoon the ice cream into a large mixing bowl.
- Fold in chopped cookies.
- Place ice cream into a freezer safe container and freeze until firm.
Notes
- Double stuffed Oreo's are the best to make this ice cream with but regular will work just fine.
- Do not try to beat the milk mixture. Mix it slowly until the sugar dissolves.
- The ice cream should be the consistency of soft serve before adding Oreo's.
- Doing this in a separate bowl than the ice cream machine is the best way to fully incorporate the chunks without breaking them or the ice cream machine.
- Transferring the ice cream to an ice cream container will be the best way to keep this ice cream for long periods of time.
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
