Cookies and Cream Ice Cream (with both churn and no-churn options)
A classic ice cream flavor, cookies and cream is sure to please everyone with the creamy vanilla ice cream full of crumbled chocolate cookies.
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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.
Notes
Homemade ice cream is best eaten within 2 weeks.
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