Cookies and Cream Ice Cream – Taste of Home (2024)

For me, the best part of cookies and cream ice cream is the texture. I love it when my ice cream disperses big pieces of buried treasure-like mix-ins throughout, but there’s still flavor in every millimeter so you’re not just digging through inches of vanilla ice cream for the good stuff.

That’s what this cookies and cream ice cream recipe is all about. Thick, rich ice cream holds together crispy Oreo pieces that soften just slightly over time. You’ll find both tiny cookie flecks and coarse Oreo chunks in this ice cream, so there’s Oreo cookie in every lick.

Ingredients for Cookies and Cream Ice Cream

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• Whole milk: Whenever I make ice cream, I try to buy local whole milk for the best flavor.
• Sugar: It may be tempting to reduce the sugar, but sweeteners keep ice crystals at bay. We want to keep this ice cream as smooth, rich and ice crystal-free as possible.
• Heavy whipping cream: Try not to confuse a carton of heavy whipping cream and whipping cream while at the store. They’re not the same type of cream and will give you slightly different ice cream results.
• Vanilla extract: One of our best tips on how to make professional-quality ice cream is to use quality ingredients. Splurge on the best vanilla extract if you can—it makes a difference!
• Oreos: You’ll need 10 Oreos to get the cookies and cream effect. I like to chop up a few extra Oreos from the sleeve and layer them on top of the ice cream in the container. I love the added texture, look and, of course, the extra Oreos!

Directions

Step 1: Make the base

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In a large bowl, whisk together the whole milk and sugar until the sugar is dissolved.

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Whisk in the heavy cream and vanilla extract until combined.

Editor’s Tip: Keep your storage container in the freezer while you make this recipe. That way the ice cream stays cold and doesn’t melt as soon as it hits a room-temperature container.

Step 2: Churn the ice cream

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Fill the cylinder of the ice cream maker no more than two-thirds full. Keep the leftover ice cream base in the fridge to churn later, once the cylinder is cleaned and refrozen.

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Freeze the ice cream according to the manufacturer’s directions, tumbling in the crushed Oreos during the last minute of processing.

Step 3: Store

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Transfer the ice cream to freezer-safe containers, allowing headspace for expansion. Freeze the ice cream until it’s firm, two to four hours.

Recipe Variations

• Use your favorite cookie: Technically, “cookies” and cream can refer to any type of cookie, so use your favorite! Crispy chocolate chip cookies, peanut butter cookies, oatmeal cookies and even circus animal cookies can be used instead of Oreos. Or, opt for your favorite flavored Oreo like mint, peanut butter or peppermint.
• Make it gluten-free: Feeding someone who has celiac disease? You can still make this recipe, as long as you purchase the certified gluten-free Oreo cookies. Double-check that all other packaged goods being used are certified gluten-free, too.
• Don’t be shy about adding more mix-ins: Cookies and cream ice cream is pretty straightforward: vanilla ice cream with crushed-up cookies mixed in. The good news is these two flavor profiles pair with lots of other ones, so don’t be afraid of adding nontraditional ingredients to zhuzh up the flavor and texture. Crushed graham crackers, berry-flavored jams, cut-up brownies, marshmallows fluff or even a Moose tracks and cookies-inspired ice cream can turn this cookies and cream ice cream recipe into something completely new.

How to Store Cookies and Cream Ice Cream

Store your ice cream in an airtight container and keep it in the freezer for up to two months. I like to keep my ice cream more towards the front of the freezer where it’s a bit warmer so it’s easier to scoop.

Cookies and Cream Ice Cream Tips

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What’s the best way to crush up Oreos?

The best way to coarsely crush Oreos is by chopping them up on a cutting board with a sharp chef’s knife. Or, place them in a resealable bag and securely close the top. Take a rolling pin and give it a few good whacks until the Oreos are coarsely crushed.

Do I have to use an ice cream maker for this recipe?

For this cookies and cream ice cream recipe in particular, you do need an ice cream maker. However, we have our own method on how to make ice cream without an ice cream maker. It’s a simple technique that creates a great-tasting vanilla ice cream. Turn it into cookies and cream ice cream by folding in crushed Oreos once it’s whipped. Easy!

However, in the future, if you’d like to make more complicated homemade ice cream recipes that are beyond vanilla ice cream with mix-ins, we recommend investing in one of the best ice cream makers.