How to make Cookies and Cream Ice Cream

Creamy, Rich, and Delicious Homemade Cookies and Cream Ice Cream is simple to make right at home.  You love the Ice Cream now make it at home yourself and enjoy spoonfuls of your favorite Homemade Ice Cream Treat.  This recipe is easy!  Just follow along to make your favorite frozen treat.

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Some day Ice Cream is a summer treat but I’m here to tell you that even on a cold winter night there is always room for some Homemade Ice Cream.  Do you have a favorite flavor?  I sure do!  It’s the flavor I have in front of me at that time. 

To make Homemade Ice Cream it’s helpful to have an Ice Cream Maker.  There are a number of options you might consider if you don’t already have one.  I have and love the Cuisinart Ice Cream Maker.  You won’t need additional items to use it other than making sure the center bowl is frozen solid before using.  I store mine in the freezer so it’s always ready.

This recipe will work fine in a traditional Ice Cream Maker that uses Ice and Rock Salt too.  Use what you have and prefer to use best. 

Do you love that deep creamy custard-like texture from Ice Cream?  There are likely eggs in the recipe.  Eggs help to keep ice cream being creamy and scoopable but don’t let that detour you.  I’m going to show you how I make this recipe Step by Step.

Shopping List for Homemade Ice Cream

• Heavy Cream: I prefer a name brand but a store brand also works in this recipe
• Sugar: Dixie Crystals sugar is a fine granulated sugar. I love how it melts easily when heated and works very well in this recipe.
• Egg Yolks
• Oreo Cookies or Chocolate Sandwich Cookies

Supplies Needed

• Heavy Sauce Pan
• Thermometer
• Storage Container
• Wooden Spoon or Silicone Spatula
• Whisk

I have the Cuisinart 2 Qt Automatic Ice Cream, Sorbet, and Frozen Yogurt maker. The inner cylinder needs to be frozen. I suggest 24 hours in the freezer for best results. You will also need a saucepan and either a wooden flat spoon or a silicone spatula.

How to Make Homemade Cookies and Cream Ice Cream

Over Medium Heat, mix Whipping Cream, Milk, and ½ Cup Dixie Crystals Sugar and stir to combine.  Bring Milk mixture to about 160 degrees over medium heat.  This will take a few minutes.  Do not let the milk come to a boil.  The mixture should be steamy but not boiling. 

While the mixture is heating up, in a separate bowl crack eggs and separate egg whites leaving only the yolks.  Mix egg yolks with the remaining ½ cup Dixie Crystals Sugar and whisk ingredients together.  The mixture will be thick and bright yellow and can be difficult to stir all the sugar together.

Dixie Crystals Sugar is fantastic. I was introduced to their sugars over a year ago and have loved their product. The granulated sugar is fine, so light. Its wonderful to use in cakes, cookies and other desserts too.

Keep whisking Eggs and Sugar until they turn a light pale yellow color and the mixture will become thin and ribbon-like. 

How to Temper Eggs?

Tempering Eggs is easy so don’t let this scare you.  Once the milk mixture has reached about 160F Degrees pour about ½ cup into the egg mixture and whisk together.  By slowly adding hot liquid to the eggs you will gradually raise the temperature of the eggs.  This keeps the eggs from becoming scrambled

When the mixture has been combined add another ½ cup of milk mixture to the egg mixture and whisk to combine.

Then pour egg mixture into remaining milk mixture and whisk ingredients together.  It will be very thin and appear watery.  This is normal.

Heat the mixture to 175 degrees over medium heat.  It’s best to constantly stir the mixture slowly.  It will take a few minutes to reach the proper temperature.  When the mixture has reached 175 degrees it will coat the back of a spoon.  Run your finger through it to make sure it's like the photo below.

Allow the mixture to cool for 4 hours in the refrigerator OR use an ice water bath to cool the mixture by placing a saucepan in a bowl of ice.  This can be tricky as you will want to occasionally stir the ice cream mixture to help cool down the temperature.  It’s best to cool the Ice Cream Mixture to below 50 degrees before adding it to the Ice Cream Machine.

How to test Temperature of foods

I personally love to use the Thermapen from Thermaworks.  I have both the MK4 and the Thermapen ONE.  They are well worth the investment and give consistent accurate readings.  They work as a candy thermometer as well as when cooking beef, pork or chicken. 

It’s important to heat the mixture to 175 degrees to cook the egg yolks for the Ice Cream.  Overcooking can cause problems to the mixture and giving poor results.  You do not want to bring the ice cream mixture to a boil.

What job do Eggs do in Ice Cream?

Eggs create a thick creamy custard texture in Ice Cream.  The creamier the better, right?  Egg Yolks also create stability making frozen Ice Cream easier to scoop and help reduce the tendency to melt before you can enjoy a bite. 

What does it mean to Temper Cooking?

Tempering means bringing 2 liquids to a similar temperature before combining and cooking.  Tempering is what keeps eggs from scrambling in recipes where they need to be kept smooth in texture.

Follow directions on your Ice Cream Maker to churn Ice Cream and then place in Freezer.  Homemade Cookies and Cream Ice Cream is wonderful, creamy, and delicious.  Many ask if Cookies and Cream Ice Cream Is the same as OREO Ice Cream and the answer is YES.

Cookies and Cream Ice Cream is a vanilla cream-based Ice Cream with chocolate cookie wafer crumbs mixed into the vanilla cream giving it a dark brown color.  Additional broken pieces of cookies are added at the end for bite-size pieces in every scoop.  OREO Cookies are traditionally used in Cookies and Cream Ice Cream.  You can use store-brand chocolate cookies if you wish.

Be sure to Follow me on Facebook, Pinterest, Instagram, and YouTube for the Latest Recipes, Tips and Tricks, and creative menu ideas!

Who makes the BEST Selling Ice Cream?

Many reports say that Haagen-Dazs, Blue Bell, and Ben and Jerry’s round out the top 3 favorite brands of Ice Cream.  They are all creamy and delicious.  Do you have a favorite flavor in these brands?  I want to hear!

What Cookies are in Cookies and Cream Ice Cream?

In general, a chocolate sandwich cookie is used when making the traditional Cookies and Cream Ice cream.  But rest assured that variations also include mint, coffee, or chocolate chip cookies.

More Ice Cream Flavors

• Vanilla Bean Ice Cream
• Cookie Dough Ice Cream
• Fresh Peach Ice Cream

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Homemade Cookies and Cream Ice Cream

Creamy and Delicious Cookies and Cream Ice Cream made fresh at home with large pieces of chocolate cookies mixed throughout Ice Cream. Easily scoopable to put on any cone or enjoy in a bowl.

Prep Time15 minutes mins

Cook Time0 minutes mins

Chill4 hours hrs

Total Time4 hours hrs 15 minutes mins

Cook ModePrevent your screen from going dark

Course: Dessert

Cuisine: American

Servings: 8

Ingredients

• 2 Cup Heavy Whipping Cream
• 1 Cup Whole Milk
• 1 Cup Sugar - Dixie Crystal Granulated Sugar
• 3 Egg Yolks
• ¼ Cup Oreo Cookie Crumbs
• 10-14 Oreo Cookies

Instructions

• Over Medium Heat mix Whipping Cream, Milk and ½ Cup Sugar and stir to combine.  Bring Milk mixture to about 160 degrees over medium heat. This will take a few minutes.  Do not let milk come to a boil.  Mixture should be steamy but not boiling. 
• While mixture is heating up, in a separate bowl crack eggs and remove egg whites leaving only the yolks. Mix egg yolks with ½ cup Sugar and whisk ingredients together.  Mixture will be think and bright yellow and can be difficult to stir all the sugar together.
• Keep whisking Eggs and Sugar until they turn a light yellow color and mixture will become thin and ribbon like. 
• Once milk mixture has reached about 160F Degrees pour about½ cup into egg mixture and whisk together. By slowly adding hot liquid to the eggs you will gradually raise the temperature of the eggs.  This keeps the eggs from becoming scrambled
• When mixture has been combined add another ½ cup of milk mixture to egg mixture and whisk to combine.
• Then pour egg mixture into remaining milk mixture and whisk ingredients together.  It will be very thin and appear watery. This is normal
• Heat the mixture to 175 degrees over medium heat.  It’s best to constantly stir mixture slowly.  It will take a few minutes to reach proper temperature. When mixture has reached 175 degrees it will coat the back of a spoon
• Allow the mixture to cool for 4 hours in the refrigerator OR use a water bath to cool the mixture by place sauce pan in a bowl of ice.  This can be tricky as you will want to occasionally stir the ice cream mixture to help cool down the temperature.  It’s best to cool Ice Cream Mixture to below 50 degrees before adding to Ice Cream Machine.
• It’s important to heat mixture to 175 degrees to cook the egg yolks for the Ice Cream. Over cooking can cause problems to the mixture and giving poor results.  You do not want to bring ice cream mixture to a boil
• Follow directions on your Ice Cream Maker to churn Ice Cream and then place frozen Ice Cream in Freezer to freeze firm. 

Notes

I have the Cuisinart 2 Qt Automatic Ice Cream, Sorbet, and Frozen Yogurt maker. The inner cylinder needs to be frozen. I suggest 24 hours in the freezer for best results. 

Thermometer ~ I use the MK4 and ThermoPen ONE from Thermoworks and love them both.  They are easy to use and very accurate.

 

 

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Nutrition Disclaimer

All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

Nutrition

Calories: 413kcal | Carbohydrates: 39g | Protein: 4g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 108mg | Potassium: 125mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1022IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg