Description
This Cookies and Cream Ice Cream Recipe is a creamy, dreamy dessert packed with crushed chocolate sandwich cookies in every bite. It’s easy to make at home with or without an ice cream maker, and it tastes just like your favorite store-bought version—only better!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 20 chocolate sandwich cookies (like Oreos), crushed
Instructions
- In a large mixing bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is dissolved.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
- When the ice cream is almost finished churning, add the crushed cookies and churn for another 2–3 minutes until evenly distributed.
- Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm.
- If making without an ice cream maker: whip the heavy cream to stiff peaks, then fold in the sweetened milk, vanilla, and crushed cookies. Freeze for 4–6 hours or until set.
Notes
- For bigger cookie chunks, reserve some larger pieces to fold in by hand after churning.
- You can use flavored sandwich cookies like mint or peanut butter for a twist.
- Allow ice cream to sit at room temperature for 5–10 minutes before scooping for best texture.
- Store in an airtight container in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 24g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: cookies and cream ice cream, homemade oreo ice cream, no churn ice cream, ice cream maker recipe, easy cookies and cream dessert