This Cookies and Cream ice cream is a beloved frozen dessert that pairs a rich, creamy vanilla ice cream base with crunchy chunks of chocolate sandwich cookies throughout. The contrast between smooth ice cream and bold cookie pieces makes every scoop irresistibly delicious. It’s a classic flavor everyone loves, and making it at home means you can customize the amount and size of cookie pieces to suit your taste.
Equipment
- Large mixing bowl
- Whisk
- Ice cream maker (optional but recommended)
- Freezer-safe container with lid
- Measuring cups and spoons
- Knife and cutting board (for chopping cookies)
Ingredients
- Heavy cream – 2 cups (480 ml)
- Whole milk – 1 cup (240 ml)
- Granulated sugar – ¾ cup (150 g)
- Pure vanilla extract – 1 teaspoon
- Salt—a pinch
- Chocolate sandwich cookies (like classic sandwich cookies)—1 to 1½ cups, crushed
Instructions
- In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla, and a pinch of salt until the sugar dissolves and the mixture is smooth.
- Cover the mixture and chill in the refrigerator for at least 4 hours or overnight—this helps develop the best texture.
- If using an ice cream maker: pour the chilled base into the ice cream machine and churn according to manufacturer instructions until it’s thick and creamy.
- Add roughly crushed cookies toward the end of the churning process so they spread evenly through the ice cream.
- Once churned, transfer the ice cream to a freezer-safe container. Press a layer of cookie pieces into the top if you like extra cookie texture.
- Seal with a lid and freeze for at least 2–4 hours until firm enough to scoop.
- Serve in bowls or cones and enjoy!
Recipe Info
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Churn/Freeze Time: 2–4 hours
- Total Time: ~6–8 hours
- Servings: 6–8
- Cuisine: American
- Course: Dessert
How to Store
- Store in an airtight container in the freezer for up to 2 weeks.
- To minimize ice crystals, press a piece of plastic wrap directly on the ice cream surface before sealing the lid.
- Let ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
What Not to Do
- Do not skip chilling the base—this step improves texture and reduces ice crystals.
- Do not add cookies too early in the churning; they will get overly broken up.
- Do not rush the final freezing—full firmness makes scooping easier.
Tips & Variations
- For bigger cookie chunks, add half of the cookies after churning is almost done and fold in gently by hand.
- Use gluten-free sandwich cookies to make a gluten-friendly version.
- Add a chocolate swirl, caramel ribbon, or fudge sauce for extra indulgence.
- Substitute part of the milk with cream cheese whisked smooth for an ultra-rich texture.
- Try flavored sandwich cookies (mint, peanut butter, or birthday cake) for fun twists.
Approximate Nutrition (Per Serving)
- Calories: ~340 kcal
- Protein: ~5 g
- Carbohydrates: ~32 g
- Fat: ~22 g
- Saturated Fat: ~14 g
- Sugar: ~28 g
Ingredients
Method
- In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla, and a pinch of salt until the sugar dissolves and the mixture is smooth.
- Cover the mixture and chill in the refrigerator for at least 4 hours or overnight — this helps develop the best texture.
- If using an ice cream maker: pour the chilled base into the ice cream machine and churn according to manufacturer instructions until it’s thick and creamy.
- Add roughly crushed cookies toward the end of the churning process so they spread evenly through the ice cream.
- Once churned, transfer the ice cream to a freezer-safe container. Press a layer of cookie pieces into the top if you like extra cookie texture.
- Seal with a lid and freeze for at least 2–4 hours until firm enough to scoop.
- Serve in bowls or cones and enjoy!
Notes
- Protein: ~5 g
- Carbohydrates: ~32 g
- Fat: ~22 g
- Saturated Fat: ~14 g
- Sugar: ~28 g
FAQs
Do I need an ice cream maker?
No—you can freeze the mix in a container and stir every 30 minutes until firm for a no-churn version.
Why chill the base?
Chilling helps develop the flavor and yields a creamier texture when churned.
Can I make this dairy-free?
Yes—use full-fat coconut milk and dairy-free cream in place of milk and cream.
How do I keep cookies from getting soggy?
Add cookies during the last minutes of churning or fold them in by hand after churning.
What cookies work best?
Chocolate sandwich cookies with cream filling give the classic contrast.
