This homemade cookies and cream ice cream begins with a rich custard base that’s churned with chunks of chocolate sandwich cookies in an ice cream machine.
When my husband gave me a Cuisinart ice cream maker for my birthday, I immediately fell in love with making ice cream at home. The texture is unbelievably creamy and rich, and I love knowing the ingredients are real—cream, milk, and eggs straight from our chickens when possible.
I started experimenting with classic flavors right away and refined a custard-style base that works beautifully for many recipes. This cookies and cream variation uses that custard base and folds in plenty of chopped chocolate sandwich cookies for a perfect balance of smooth vanilla and crunchy cookie pieces.
If you enjoy cookies and cream, this homemade version is worth the effort. The vanilla custard is luxuriously smooth, and the cookie pieces provide satisfying texture in every bite. Once you make it at home, store-bought versions will seem less appealing.
Next time you make ice cream, try a classic vanilla custard base as well for a simple yet exceptional flavor.
This page originally contained affiliate information and references; those have been removed. The recipe below focuses on simple, clear instructions so you can make excellent cookies and cream ice cream at home.
What you need to make the best cookies and cream ice cream:
Ingredients
- Whole milk – Using whole milk gives the creamiest result; 2% works if you prefer lower fat but the texture will be slightly lighter.
- Sugar – Granulated white sugar to sweeten the custard.
- Egg yolks – These create the custard base and contribute to a rich, silky mouthfeel.
- Heavy whipping cream – Essential for a thick, creamy texture.
- Vanilla extract – Adds warm, classic vanilla flavor to the base.
- Chocolate sandwich cookies – Use Oreos or any similar chocolate sandwich cookies; roughly chopped for texture.
How to make machine-churned cookies and cream ice cream
Prep – In a medium saucepan, whisk together 4 egg yolks and 1/2 cup granulated sugar until the mixture is smooth and a pale yellow.
Heat the milk – Warm 1 cup of milk in a separate small saucepan over medium-low heat until it just begins to simmer. Do not boil.
Temper the eggs – Slowly add the hot milk to the egg-sugar mixture, whisking constantly so the eggs don’t curdle.
Cook the custard – Return the combined mixture to medium heat and stir constantly until it thickens slightly and reaches about 165°F (74°C). Remove immediately from the heat to prevent overcooking.
Chill – Transfer the custard to an airtight container and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for 4–6 hours, or until thoroughly chilled.
Finish and churn – After chilling, stir in 1 cup heavy cream and 1 teaspoon vanilla extract. Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions until it reaches soft-serve consistency.
Add the cookies – During the final minutes of churning, add about 1 cup of roughly chopped cookies so they fold into the ice cream evenly. Stop the machine once the mix is well combined.
Tips for success
Serving – For a soft-serve texture, enjoy immediately after churning. For a firmer scoopable texture, transfer to a freezer-safe container and freeze at least 1 hour. If frozen solid, let it sit at room temperature a few minutes before scooping.
Storage – Store leftovers in a tightly sealed, freezer-safe container for best quality. Consume within one month for optimal flavor and texture; it can keep longer but may develop ice crystals over time.
Variations – Chop cookies to your preferred size for chunkiness or crush them into crumbs for a more uniform speckled appearance. You can also swap in chocolate chip cookies or small bits of edible cookie dough if you prefer.
Why you’ll love this ice cream
- Rich, creamy texture that’s far superior to most store-bought varieties.
- Simple, real ingredients you can pronounce and control.
- A satisfying way to use up extra egg yolks if you bake or keep hens.
- No artificial colors, preservatives, or unnecessary additives—just good ingredients and straightforward technique.
FAQ about this homemade cookies and cream ice cream
Do I need an ice cream maker?
An ice cream maker gives the best texture, but you can make this without one. Pour the chilled mixture into a shallow container and freeze for about 2 hours; when it’s partially frozen, beat it with an electric mixer or whisk to break up ice crystals, then repeat freezing and beating until smooth.
Can I make it without eggs?
This recipe relies on a custard base made with egg yolks for its silky texture. For an egg-free version, use a recommended eggless recipe or a base made with condensed milk and cream instead.
How long does churning take?
Churning time varies by machine, but most home ice cream makers take around 20–30 minutes to reach a soft-serve consistency.
What if I over-churn the ice cream?
Over-churning can cause the mixture to become grainy and develop ice crystals, which reduces creaminess. Stop the machine once the ice cream is thick and holds its shape.
How long will homemade ice cream last?
Stored in an airtight, freezer-safe container, homemade ice cream stays good for up to two months, though flavor and texture are best within the first month.
Best containers for storing homemade ice cream
Any tight-sealing, freezer-safe container works well. Choose shallow wide containers for faster freezing and easier scooping, or use individual portions for quick serving.
More homemade ice cream ideas
- Old fashioned chocolate ice cream
- Mint chocolate chip ice cream
- Snow ice cream
- Vanilla bean ice cream
Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made!
Cookies and Cream Ice Cream
This recipe starts with a smooth custard base that is chilled and churned, then combined with chopped chocolate sandwich cookies for a classic cookies and cream treat.
Ingredients
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup chocolate sandwich cookies, roughly chopped
Instructions
- Add the 4 egg yolks and 1/2 cup sugar to a medium saucepan. Whisk until smooth and pale yellow.
- Heat 1 cup of milk in another saucepan over medium-low until it just begins to simmer.
- Slowly whisk the warm milk into the egg mixture, tempering the eggs to prevent curdling.
- Return the mixture to medium heat and stir until it reaches about 165°F (74°C), then remove from heat.
- Pour the custard into an airtight container and press plastic wrap onto the surface; refrigerate 4–6 hours.
- After chilling, stir in 1 cup heavy cream and 1 teaspoon vanilla. Churn in your ice cream machine per manufacturer instructions.
- During the last few minutes of churning, add the chopped cookies so they are evenly distributed.
Notes
To Serve – Serve immediately for soft-serve texture or freeze at least one hour for a firmer scoop. If fully frozen, let it soften a few minutes before scooping.
To Store – Keep in a tightly sealed, freezer-safe container for up to one month for best quality.
Variations – Adjust cookie size by chopping fine or coarse. For crumbs, place cookies in a freezer bag and crush with a rolling pin.
Substitutions – Swap in chocolate chip cookies or edible cookie dough pieces if preferred.
Nutrition Information:
Yield: 8 servings
Serving Size: 1/2 cup
Amount Per Serving:
Calories: 329
Total Fat: 19g
Saturated Fat: 10g
Cholesterol: 129mg
Sodium: 135mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 27g
Protein: 5g