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Chunks of chocolate sandwich cream cookies dispersed throughout the creamy cookies and cream ice cream make this ice cream flavor so irresistible!
Cookies and cream flavor will always be at the forefront of flavors I will order at any dessert shop. The crunchy chocolate cookie with a cream center sprinkled throughout the treat? Sign this girl up. It makes for the utmost indulgent flavor for a dessert.
The cookies and cream ice cream itself is typically vanilla or plain cream-flavored, allowing the cookie pieces to shine and provide a delightful contrast in texture. The cookies add a satisfying crunch to the smooth and creamy ice cream, creating a heavenly treat. Imagine having a large cup or waffle cone with several scoops of this velvety smooth ice cream swirled with generous chunks of chocolatey cookies. From the first creamy spoonful (or lick) to the last satisfying crunch, this iconic frozen treat is sure to bring a smile to your face and cool you down in the heat of summer.
What is cookies and cream?
Cookies and cream is a popular flavor combination in which crumbled chocolate sandwich cookies are mixed into a creamy base, typically vanilla ice cream. The cookies are typically Oreos, which are made up of chocolate wafers with a sweet cream filling.
Why You’ll Love This
- Classic, iconic flavor. It’s a flavor loved by many and one that has been around for decades. The creamy vanilla base is the host to crushed up chocolate sandwich creme cookies.
- Textural lover’s paradise. The crushed up chocolate sandwich creme cookies give this ice cream so much texture. You get the crunch of the chocolate wafer cookie and you also get chunks of the creme center that get scattered throughout the ice cream. The egg-based recipe makes it so that the base of the ice cream is super creamy.
- No frills. There’s nothing too fancy about this classic ice cream flavor, and that’s what people love about it! It’s not a crazy amount of flavor profiles…just literally cookies and cream!
Ingredients You’ll Need
You’ll want to grab all the ingredients to make cookies and cream ice cream so you can indulge in this sweet treat as soon as possible! Make sure to scroll down to view the full recipe for exact measurements.
- Half and half
- Granulated sugar
- Egg yolks
- Heavy cream
- Vanilla bean paste
- Chocolate sandwich cookies (Oreo’s)
How To Make Cookies and Cream Ice Cream
Here is a general overview of the steps involved to make cookies and cream ice cream. Be sure to scroll to the bottom of this post for the full detailed recipe.
Make the ice cream base. Heat the half and half and sugar in a saucepan then whisk the egg yolks in a bowl until pale yellow and thick. Temper the egg yolks with the warm half and half mixture while whisking constantly. Slowly pour the tempered egg yolks into the saucepan with the half and half and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes. Add the heavy cream into a large bowl then pour in the egg mixture and stir to combine. Cover the bowl and let chill for at least 6 hours in the refrigerator.
Crush the chocolate sandwich cookies. Place Oreo’s into a plastic bag and seal it. Crush the cookies, keeping larger pieces in tact. You don’t want to completely pulverize the cookies.
Freeze the ice cream. Pour the mixture into the bowl of the ice cream maker and freeze according to the manufacturer’s instructions. Add the cookies before it’s done churning then transfer ice cream to a freezer-safe container and freeze overnight before serving.
Recipe Tips, Substitutions, and Variations
- Don’t rush the process. It might be tempting to whisk everything together and start making the ice cream but if you rush the process, the ice cream is not going to set up correctly and you could actually also end up with scrambled eggs! Follow the instructions below carefully for success.
- Vanilla bean paste vs. vanilla extract. I like using vanilla bean paste rather than vanilla extract because vanilla bean paste is well, a paste and vanilla extract is alcohol-based so it tends to be kind of bitter, in my opinion, for the base of ice cream. Vanilla bean paste is much more concentrated, better in flavor, and you get the pretty specks of vanilla beans throughout.
- Use more cookies. If you’re anything like me, you love texture and the way you get even more texture is to use even more cookies and don’t crush them too small!
- Add other toppings. You could add other toppings into this before the ice cream finishes churning. Just don’t go overboard. Some suggestions are: sprinkles, chocolate chips, cookie dough pieces, or even brownie pieces.
- Make an ice cream sandwich. What better than sandwiching cookies and cream ice cream between two cookies. Oh, the irony. Cinnamon Brown Sugar Cookies would be the perfect cookie for this!
- Make a sundae. Build the ultimate cookies and cream ice cream sundae by adding a drizzle of hot fudge sauce, whipped cream, and a sprinkle of crushed cookies on top!
You’ll want to store the cookies and cream ice cream in a freezer-safe container with a lid. The ice cream will keep up to 2 months in the freezer. Allow it to come to room temperature (not that it’s melting, but softened) before scooping, or use a warm cookie scoop!
Other ice cream flavors to beat the heat:
- No Churn Oreo Fudge Ice Cream
- Black Sesame Ice Cream (No-Churn)
- Pistachio Ice Cream
- Peach and Toasted Almond Ice Cream
- Blackberry Chip Ice Cream
- Mocha Latte Ice Cream Sandwich
Cookies and Cream Ice Cream
- 1 ½ cups (355 ml) half and half
- 1 cup (200 g) granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla bean paste
- 1 ½ cups (355 ml) heavy cream
- 22 chocolate sandwich cookies, crushed
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Heat the half and half and sugar in a saucepan over medium-low heat. Meanwhile, whisk the egg yolks in a bowl until pale yellow and thick, about 5 minutes. Temper the egg yolks by splashing in a very small amount of the warm half and half mixture while whisking constantly. Slowly pour the tempered egg yolks into the saucepan with the half and half and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.
- Add the heavy cream into a large bowl along with the vanilla bean paste then pour in the egg mixture and stir to combine. Cover the bowl and let chill for at least 6 hours in the refrigerator.
- In a large Ziploc bag, crush chocolate sandwich cookies with a rolling pin. You don't want to completely pulverize them, you want a variety of pieces.
- Once ice cream based is chilled, pour the mixture into the bowl of the ice cream maker and freeze according to the manufacturer's instructions. Add the crushed cookies to the ice cream before it is done churning.
- Transfer ice cream to a freezer-safe container and freeze overnight before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photographs by Eat Love Eat