Don’t all your little cookie monsters deserve some of this homemade, ice-cold, velvety Cookies and Cream Ice Cream?
I will never forget the first time I made homemade cookies and cream ice cream. I was 8 years old and my mother had a recipe where you made ice cream in a mason jar with Oreo cookies that you just chilled in the freezer.
I will never forget the taste of it either. It was pretty similar to the taste of this cookies and cream ice cream in fact. So my first tasting of this recipe was a magical experience, indeed.
And you cannot beat the combination of chocolate sandwich cookies in an ice cream. You already love to dunk Oreos and Oreo-style sandwich cookies into your milk, right? So imagine that experience elevated into a cold, delicious dish of ice cream made with nothing but six simple ingredients: milk, heavy cream, sugar, vanilla extract, salt, and sandwich cookies.
Why Your Kids Will Go Cuckoo for Cookies and Cream Ice Cream
If you want to make your entire family happy, tell them they’re having cookies and cream ice cream for dessert. Suddenly, the husband’s fixing that kitchen dimmer switch and the kids are picking up their toys for mom, so mom can concentrate on getting dinner and dessert to the table faster.
Cookies and cream ice cream combines the crunchy, sweet, delicious flavor of the sandwich cookies you’ve loved since childhood with the dreamy flavors of heavy cream and milk to create the most luscious but crunchy, munchy kind of ice cream ever.
But the most delicious thing about this Oreo-inspired ice cream is this: you know the flavor inside the Oreos? That inimitable fluffy white center that only Oreo sandwich cookies have? That’s what the ice cream the cookies are suspended in tastes like.
So, it’s like someone flipped open the cookie and took that white fluff and made an ice cream out of it and then added in some fresh chopped Oreos for good measure. It’s major delicious.
How to Make Ahead and Store
To store this homemade ice cream, simply keep the ice cream in the freezer packed into an airtight container. Cover the top of the ice cream with a disc of parchment paper, which will help keep ice crystals at bay. The better you wrap or seal your ice cream, the longer it will last and the better it will taste. But homemade ice creams, being they are deliciously preservative-free, can only be kept about 2 weeks. So, eat up!
Serving Suggestions
I like to serve this dazzling ice cream after an equally indulgent dinner feast like this one: Start with either Swoon-Worthy Chicken Carbonara or this Easy-Baked Spaghetti, and serve it with this amazing Bacon-Ranch Layered Salad and some Stovetop Asparagus. Then follow it up with cookies and cream ice cream, perhaps with an Oreo Brownie on the side.
If you like this recipe, you’ll love this recipe for Galaxy No-Churn Ice Cream (it’s great for a treat that goes with Harold and the Purple Crayon, since it’s a purple treat kids go wild for).
Cookies and Cream Ice Cream Recipe
Ingredients
- 2 1/4 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 pinches kosher salt
- 2 1/2 teaspoons vanilla extract
- 15 chocolate sandwich cookies e.g., Oreo, coarsely chopped
Instructions
- In a large bowl, whisk together heavy cream, whole milk, granulated sugar, salt, and vanilla extract until the sugar is completely dissolved.
- Cover the bowl and refrigerate for at least 2 hours, allowing the mixture to chill thoroughly.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches the consistency of soft serve.
- Add the chopped chocolate sandwich cookies during the last 5 minutes of churning to mix them evenly throughout the ice cream.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours until firm.
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