Really good, homemade cookies and cream ice cream is a classic ice cream flavor that you’ll be glad you took the time to make yourself. The rich flavors of vanilla, fresh milk and cream, egg yolks, and dark chocolate sandwich cookies, with the contrasting creamy and crunchy textures are so perfect together in their simplicity.
You might also love these recipes for high altitude cookies and cream cake, soft homemade Oreos, and no bake cookies and cream cheesecake.
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Ingredients
- 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.
- Salt. Balances the flavors and the sweetness.
- 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.
Instructions
- In a saucepan, whisk together 1 cup of the cream with the milk, sugar, egg yolks, vanilla and salt. Cook over medium heat, whisking constantly, just until hot enough that it begins to steam, but is not boiling. Remove from the heat.
- Pour the custard through a mesh strainer to remove any bits of cooked eggs. 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. Whisk the whipped cream into the chilled custard.
- Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. During the last 1-2 minutes of churning, add the vodka.
- When the ice cream is a thick, soft-serve consistency, gently fold in the crumbled cookies.
- Transfer the ice cream to a lidded container, and freeze until firm enough to scoop, about 8-10 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Whether you’re making the traditional or the no churn version, it usually it takes a good 8-10 hours for the ice cream to harden in the freezer. When I make homemade ice cream, I usually start two days in advance, so I can make the custard, then let it chill overnight. The next day I churn the ice cream, and again, let it freeze overnight. Then it’s ready to serve.
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.
For a no churn option, see my no churn cookie monster ice cream recipe.
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Homemade Cookies and Cream Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Ice Cream Maker
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups cold heavy whipping cream, divided
- 1 cup whole milk
- ¾ cup + 2 tbsp granulated sugar
- 5 large egg yolks
- 1 ½ tsp vanilla bean paste or vanilla extract
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tbsp vodka optional
- 1 ½ cups crumbled chocolate sandwich cookies
Instructions
- In a saucepan, whisk together 1 cup of the cream with the milk, sugar, egg yolks, vanilla and salt. Cook over medium heat, whisking constantly, just until hot enough that it begins to steam, but is not boiling. Remove from the heat.
- Pour the custard through a mesh strainer to remove any bits of cooked eggs. 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. Whisk the whipped cream into the chilled custard.
- Churn the ice cream in your ice cream maker according to the manufacturer's instructions. During the last 1-2 minutes of churning, add the vodka.
- When the ice cream is a thick, soft-serve consistency, gently fold in the crumbled cookies.
- Transfer the ice cream to a lidded container, and freeze until firm enough to scoop, about 8-10 hours, or overnight.
Notes
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Ice cream is delicious. Hubby not a fan of chocolate. So was a bit concerned about the crumbled cookies (used both the vanilla and the chocolate filling Oreos). He’s giving it a 2 thumbs up. The crumbled cookies add just a hint of chocolate and take vanilla ice cream to another level. I subscribe to your emails. I have a list of your recipes to try. Thanks so much.