Cookies and cream ice cream is a classic flavor that will never go out of style, like a little black dress. The clean flavors of vanilla, fresh milk and cream, and dark chocolate sandwich cookies, with the contrasting creamy and crunchy textures are so perfect in their simplicity. And in today’s post, I’m including not only a recipe for traditional, custard-based ice cream, but also a no churn cookies and cream ice cream recipe. So whether you own an ice cream maker or not, you’ll easily be able to make a delicious and creamy batch of homemade cookies and cream ice cream that everyone will love!
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Ingredients
Traditional Ice Cream
- Heavy Whipping Cream + Whole Milk. You need high fat dairy for good ice cream that’s rich, creamy and smooth. So a combination of heavy whipping cream and whole milk is best.
- Granulated Sugar. Adds sweetness, but also gives the ice cream a smooth, non-icy texture.
- Egg Yolks. Add richness and flavor, and help to thicken the custard.
- Vanilla. Use a good quality vanilla extract or vanilla bean paste for the best flavor.
- Vodka. A little alcohol is optional, but helps promote a creamy texture that’s smooth, not icy. I also love using bourbon for my homemade ice cream recipes.
- Chocolate Sandwich Cookies. You can use any kind of cookies that you like, but Oreos or chocolate sandwich cookies are traditional.
No Churn Ice Cream
- Sweetened Condensed Milk. Most, if not all, no-churn ice cream recipes start with sweetened condensed milk. It adds sweetness, so no other sugar is needed, and makes the ice cream rich and creamy.
- Vanilla. Use a good quality vanilla extract or vanilla bean paste for the best flavor.
- Vodka. A little alcohol is optional, but helps promote a creamy texture that’s smooth, not icy. I also love using bourbon for my homemade ice cream recipes.
- Heavy Whipping Cream. The whipped cream adds fat and richness, for a smooth, creamy ice cream.
- Chocolate Sandwich Cookies. You can use any kind of cookies that you like, but Oreos or chocolate sandwich cookies are traditional.
Instructions
Traditional Churned Ice Cream
- In a saucepan, whisk together 1 cup of the cream with the milk, sugar and egg yolks. Cook over medium heat, whisking constantly, until thickened enough to coat a spoon. This might take about 10 minutes.
- Pour the custard through a mesh strainer to remove any bits of cooked eggs. Stir in the vanilla and vodka. Cover with plastic, resting right against the surface of the custard, and refrigerate until thoroughly chilled, preferably overnight.
- Use an electric mixer to whip the remaining 1 cup of heavy whipping cream until soft peaks form. Fold the cream into the chilled custard.
- Churn the ice cream in your ice cream maker according to the manufacturer’s instructions.
- When the ice cream is a thick, soft-serve consistency, briefly fold in the crumbled cookies, taking care not to mix them in too much, or the crumbs can turn the ice cream gray.
- Transfer the ice cream to lidded containers, and freeze until firm, about 6-8 hours.
- Yields about 1 1/2 – 2 quarts.
No Churn Ice Cream
- In a bowl, whisk together the sweetened condensed milk, vanilla and vodka or bourbon.
- Separately, use an electric mixer to whip the heavy whipping cream until soft peaks form.
- Whisk 1/3 of the whipped cream into the sweetened condensed milk mixture to loosen it up. Fold in the rest of the whipped cream until mostly combined.
- Briefly fold in the crumbled cookies, taking care not to mix them in too much, or the crumbs can turn the ice cream gray.
- Transfer the ice cream to lidded containers, and freeze until firm, about 6-8 hours.
- Yields about 1 1/2 quarts.
Frequently Asked Questions
Do I have to use heavy whipping cream?
Heavy whipping cream (known as “double cream” in the UK) has a high fat content, making it ideal for whipping into whipped cream. Lower fat creams, such as table cream or half and half are not suitable replacements, since they are not rich enough for whipping.
How long does it take for homemade ice cream to freeze and harden?
Whether you’re making the traditional or the no churn version, it usually it takes a good 8 hours for the ice cream to harden in the freezer.
Do I have to add alcohol?
No, the alcohol is optional. Alcohol lowers the freezing point of the ice cream, helping it to freeze with a smooth and creamy texture that isn’t icy. For that reason, it’s common to add a little alcohol to homemade ice cream, in place of some of the stabilizers that are added to commercial ice cream.
You Might Also Like
Neapolitan Ice Cream 
Peanut Butter Mocha Chip Ice Cream 
Caramel Brownie Sundae No Churn Ice Cream 
Vanilla Brown Sugar Ice Cream
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Cookies and Cream Ice Cream (with both churn and no-churn options)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Equipment
- Ice Cream Maker
Ingredients
Traditional Custard-Based Churned Ice Cream
- 2 cups cold heavy whipping cream, divided
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- 5 egg yolks
- 2 tsp vanilla bean paste or vanilla extract
- 1 tbsp vodka or bourbon optional
- 1 ½ cups crumbled chocolate sandwich cookies
No-Churn Ice Cream
- 14 oz sweetened condensed milk
- 2 tsp vanilla bean paste or vanilla extract
- 1 tbsp vodka or bourbon, optional
- 2 cups heavy whipping cream, cold
- 1 ½ cups crumbled chocolate sandwich cookies
Instructions
Traditional Custard-Based Churned Ice Cream
- In a saucepan, whisk together 1 cup of the cream with the milk, sugar and egg yolks. Cook over medium heat, whisking constantly, until thickened enough to coat a spoon. This might take about 10 minutes.
- Pour the custard through a mesh strainer to remove any bits of cooked eggs. Stir in the vanilla and vodka. Cover with plastic, resting right against the surface of the custard, and refrigerate until thoroughly chilled, preferably overnight.
- Use an electric mixer to whip the remaining 1 cup of heavy whipping cream until soft peaks form. Fold the cream into the chilled custard.
- Churn the ice cream in your ice cream maker according to the manufacturer's instructions.
- When the ice cream is a thick, soft-serve consistency, briefly fold in the crumbled cookies, taking care not to mix them in too much, or the crumbs can turn the ice cream gray.
- Transfer the ice cream to lidded containers, and freeze until firm, about 6-8 hours.
- Yields about 1 1/2 – 2 quarts.
No-Churn Ice Cream
- In a bowl, whisk together the sweetened condensed milk, vanilla and vodka or bourbon.
- Separately, use an electric mixer to whip the heavy whipping cream until soft peaks form.
- Whisk 1/3 of the whipped cream into the sweetened condensed milk mixture to loosen it up. Fold in the rest of the whipped cream until mostly combined.
- Briefly fold in the crumbled cookies, taking care not to mix them in too much, or the crumbs can turn the ice cream gray.
- Transfer the ice cream to lidded containers, and freeze until firm, about 6-8 hours.
- Yields about 1 1/2 quarts.
You are a little creative genius!
Why, thank you! 🙂
The idea of writing the recipe on a classic board and changing from a drawing to a real ice cream is amazing,
Aww, thank you! It's a slate cheeseboard, but I thought it looked pretty cute with the ice cream drawing. 🙂