Homemade cookies and cream ice cream is super easy to make and incredibly decadent. My recipe has two options. First, you can use the classic Oreo cookies, and I have some gluten-free suggestions listed, but you can also use homemade chocolate cookies. Either way, this classic ice cream flavor levels up in the homemade version.
Cookies and cream ice cream was my favorite ice cream flavor growing up. But for some reason, I never make it home, and I figured it was time that changed.
Watch How To Make Cookies And Cream Ice Cream
Every year, around my birthday, I love to make a fun dessert recipe, so this year, it’s cookies and cream ice cream.
I love this classic ice cream flavor with crunchy Oreo cookies. But I’ve also been testing out a version with my flourless chocolate cookies that is so good, I’m torn between the two options.
You start by making a decadent vanilla custard base, then your choice of chocolate cookies is folded in. You’ll find my dairy-free suggestions and gluten-free options listed below.
Ingredients & Substitutions
- Ice cream base – is a basic vanilla custard base. Most recipes you’ll find don’t start with a custard base, but I find it makes for the best texture that is ultra creamy with that chewiness you expect of a good ice cream.
- Chocolate cookies – you can go with the classic Oreo cookies, crushed in the ice cream base. Newman’s makes a ‘healthier’ brand that tastes great. For gluten-free, Oreo makes a gluten-free one along with Glutino and Nabisco as well. The healthiest option is to make your own chocolate cookies, and I’ve been using my Flourless Chocolate Cookie recipe without the chocolate chips. It’s not as crunchy as Oreo cookies, but the crisp edges and fudgy centers make an incredible cookies and cream.
How to make this recipe step by step
Step 1: Start by mixing the egg yolks and sugar in a large pot. If you can, it’s best to use a thin-walled cooking pot so it doesn’t retain heat.
You can see in the photos I’m using my enamel cast-iron, but I don’t recommend that unless you have experience making ice cream, because it is easy to overcook the custard in a thick, heavy pot.
Step 2: Next, whisk in the half-and-half and cook the ice cream custard over medium-high heat until light bubbles appear and the custard is barely thickened.
It’s important not to let the custard boil because it causes the eggs to scramble and changes the flavor of the custard.
Step 3: When the custard is barely thickened, remove it from the heat and immediately pour in the heavy cream, whisking it in thoroughly to cool it down so it does not overcook.
Step 4: Whisk in the vanilla extract, then pour the finished custard through a fine mesh into a glass container. Cover with a lid and refrigerate until thoroughly chilled, eight hours or overnight.
Step 5: When the custard is chilled, freeze it according to the manufacturer’s instructions for your machine. You can see in the above photo what the texture of the ice cream should look like when it is done.
Step 6: Remove the ice cream from the machine and transfer it into a freezer-safe container.
Fold in the crumbled chocolate cookies and freeze for a firmer texture, eight hours or overnight.
Ways to serve this
- Serve this cookies and cream ice cream at your next outdoor BBQ.
- Use it to make an ice cream tart with my Chocolate Cherry Tart recipe. You can top the tart with fresh berries or cherries. Or leave the fruit off and drizzle with chocolate sauce to serve.
- Make a brownie sundae and serve this ice cream scooped over my Flourless Brownies and top with fudge sauce.
FAQ’s
Cookies and cream ice cream is basically just vanilla and crushed up Oreos. There are plenty of homemade chocolate cookies that also work in place of Oreos to create that cookies and cream flavor.
Newman’s brand makes a great healthier alternative, and homemade cookies have the best flavor and better ingredients.
Storing leftovers
- To store – place any leftovers into a freezer-safe airtight container or bowl, and store in the freezer for up to 1 month.
- Make ahead – ice cream is the perfect make-ahead dessert. It will keep a good texture in an airtight container for at least 1 month. After that, the ice cream does start to get an icier texture the longer it’s in the freezer. 1-2 weeks is the best amount of time to eat this ice cream up!
Tips & Tricks
- Be super careful not to let the custard come to a boil! It will scramble the eggs and affect both the flavor and texture. There’s no way to fix it either. So stir constantly and be attentive. It will thicken lightly just before boiling, so you have to watch closely to see it.
- You know the custard is done when you see a few bubbles around the edge and it slightly thickens. Immediately remove it from the heat and add the cold heavy cream to cool it down.
- Use a thin saucepan, not enameled cast iron, if you’re not used to making ice cream. A thicker pan holds the heat and can cause the ice cream to overcook even after you remove it from the heat!
Dietary Options & Substitutions
- Dairy-free – use unsweetened coconut cream to replace the half and half and heavy cream to make this cookies and cream ice cream dairy-free. Most oreo-style cookies are dairy-free, but check the labels to be sure, or choose my homemade option.
- Paleo – follow the dairy-free coconut cream option and use my homemade flourless chocolate cookies made without the chocolate chips.
- Vegan or Vegetarian – use my Coconut Ice Cream recipe, and vegan oreo-style cookies. Classic Oreo cookies are vegan.
Ice Cream Recipe Inspiration
I really hope you enjoy this Cookies and Cream Ice Cream recipe! If you do get a chance to make it, I’d love to hear from you in the comments.
Cookies and Cream Ice Cream
INGREDIENTS
- 6 egg yolks
- 3/4 cup sugar
- 1/4 tsp sea salt
- 1.5 cups half and half - 11%–18% milk fat
- 2 cups heavy cream - at least 36% milk fat
- 2 tsp vanilla extract
- 2 cups crushed Oreos or chocolate cookies - or to taste, you can add up to 3 cups
INSTRUCTIONS
- Whisk together the egg yolks, sugar, and sea salt until they’re combined, then slowly whisk in the half and half.
- Cook your custard over medium heat, whisking constantly. Once the custard thickens (but does not come to a boil, about 10 minutes on medium heat) remove it from the heat source and pour in the heavy cream along with the vanilla extract.
- Whisk to combine and strain the mixture through a fine mesh sieve. Cover and refrigerate 8 hours or overnight.
- When the custard is chilled, freeze the ice cream according to your manufacturer’s instructions.
- I use a 2-quart Cuisinart ice cream maker, and it takes around 15 minutes to freeze my ice cream. You’ll know it’s ready when it’s frozen enough to stay on a spoon without sliding right off.
- When the ice cream is frozen, it will be like soft serve. It will take an additional 6-8 hours in the freezer for a firm, fully frozen ice cream.
- Transfer the ice cream from the machine to a freezer-safe container and stir in the crushed chocolate cookies. Freeze 8 hours or overnight for a firmer texture.