Cookies and Cream Ice Cream

Cookies and Cream Ice Cream is one of those classic treats that I never get tired of. With its silky base and generous chunks of chocolate sandwich cookies, it’s indulgent without being overly sweet. Every scoop offers that perfect balance of creamy richness and crunchy cookie bits. It’s a must-have in my freezer, especially during warmer months when a cold, nostalgic dessert is just what I need.

Why You’ll Love This Recipe

This ice cream is all about texture and flavor. I love how the crushed cookies swirl through the vanilla base, softening just enough to create a chewy crunch. It’s incredibly easy to make at home, with just a few simple ingredients and an ice cream maker. There’s no need for fancy techniques or specialty items—just stir, churn, and freeze. It’s also a great recipe to make with kids or for impressing guests without breaking a sweat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Granulated sugar
• Vanilla extract
• Pinch of salt
• Crushed chocolate sandwich cookies (like Oreos)

Directions

Step One:
In a large mixing bowl, I whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. I stir until the sugar is completely dissolved and the mixture looks smooth and creamy.

Step Two:
I pour the base mixture into my ice cream maker and churn according to the manufacturer’s instructions. It usually takes about 20 to 25 minutes to reach that soft-serve stage.

Step Three:
Just before it finishes churning, I add in the crushed cookies. I let the machine mix them in evenly during the last couple of minutes so they’re well distributed.

Step Four:
Once churned, I transfer the ice cream to an airtight container and place it in the freezer. I let it freeze for at least 4 hours, or overnight for a firmer scoop.

Step Five:
When it’s time to serve, I scoop it into bowls or cones and enjoy that irresistible combination of smooth cream and crunchy cookie pieces.

Servings and timing

This recipe makes 4 to 6 servings and takes about 10 minutes to prepare, plus 20–25 minutes of churning and at least 4 hours of freezing.

Variations

To switch things up, I sometimes use chocolate or mint-flavored sandwich cookies for a different twist. For an extra-indulgent version, I drizzle in some chocolate syrup or fold in chopped dark chocolate chunks before freezing. If I’m serving to a crowd, I like pressing the mixture into popsicle molds for individual frozen treats.

storage/reheating

I store this ice cream in an airtight container in the freezer for up to 2 weeks. To keep it scoopable, I let it sit at room temperature for about 5 minutes before serving. Since this is a homemade version without preservatives, I try to enjoy it sooner rather than later for the freshest flavor and texture.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, I can whip the cream until soft peaks form, then fold in the sweetened milk mixture and cookies. I freeze the mixture in a loaf pan, stirring every 30–60 minutes for the first 2–3 hours for a creamier result.

What kind of cookies should I use?

I usually use classic chocolate sandwich cookies like Oreos, but any store-brand version works just as well. I prefer breaking them into chunks—not crumbs—for the best texture.

Can I make this ice cream dairy-free?

Yes, I’ve made it using full-fat coconut milk and a plant-based cream substitute. It won’t taste exactly the same but still turns out creamy and satisfying.

Why is my ice cream too hard to scoop?

Homemade ice cream doesn’t have stabilizers, so it can freeze a bit harder. I just let it sit at room temperature for a few minutes before scooping.

Can I add mix-ins besides cookies?

Absolutely. I’ve added chocolate chips, fudge swirls, or even peanut butter ribbons for extra decadence. Just fold them in with the cookies during the final churn.

Conclusion

Cookies and Cream Ice Cream is my idea of the perfect homemade dessert—simple, nostalgic, and crowd-pleasing. It’s the kind of treat that brings everyone back for seconds and makes any summer afternoon feel a little more special. Once I tasted how easy and delicious it was to make from scratch, I knew it would become a regular in my recipe rotation.

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