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.

Homemade Cookies and Cream Ice Cream
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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. 

Cookies and Cream Ice Cream

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.

Ice Cream Mixture will coat back of spoon when cooked

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.

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Homemade Cookies and Cream Ice Cream

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

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Strawberry Banana Sorbet from Big Bear’s Wife
Sugar Cookie Fruit Pizzas from Semi Homemade Recipes
Strawberry Banana Oatmeal Cookies from Eat Move Make
Ursula Blackberry Yogurt Mousse Cake from Simply Inspired Meals
Strawberry Upside Down Cake from It’s Shanaka
Margarita Bundt Cake from Fake Ginger
Air Fryer Blackberry Hand Pies from Blogghetti
Grape Jello Pie from 4 Sons ‘R’ Us
Lime Raspberry Hand Pies from Cindy’s Recipes and Writings
Summertime Blue Apple Pie from For the Love of Food
Waffle Ice Cream Sandwiches from Hezzi-D’s Books and Cooks
Strawberry Peach Poke Cake from Our Good Life
S’mores Mug Cake from Family Around the Table
White Chocolate Peach Crumb Bars from Sweet Beginnings
Strawberry Pizzelles from Jolene’s Recipe Journal
Hocus Pocus Buns from Savory Experiments
Cookies and Cream Ice Cream from Devour Dinner
Small Batch Emergency Air Fryer Brownies from Shockingly Delicious
Chocolate Chip Cheesecake Bars from Books n’ Cooks
Strawberry Crunch Cheesecake from SugarYums
Crescent Roll Peach Dumplings from Cheese Curd In Paradise
Instant Pot Orange Dreamsicle Cheesecake from Baking up Memories
Rum Raisin Brownies from Food Hunter’s Guide to Cuisine
Chocolate Chocolate Chip Shortbread from Pastry Chef Online
Drumstick Cheesecake Cups from Sweet ReciPEAs
Sheet Pan No Bake Banana Split Cheesecake from Karen’s Kitchen Stories
Double Chocolate Zucchini Bread from Comfortably Domestic
Baltimore Strawberry Pie from Cookaholic Wife

Cookies and Cream 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 mins
Chill4 hrs
Course: Dessert
Cuisine: American
Servings: 8
Calories: 413kcal

Ingredients

  • 2 Cup Heavy Whipping Cream
  • 1 Cup Whole Milk
  • 1 Cup Sugar Dixie Crystal Granulated Sugar
  • 3 Egg Yolks
  • 1/4 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.
 
 

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
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan


a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

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