This bomb cookies and cream ice cream recipe starts with the same rich custard base I use in my homemade vanilla ice cream recipe, then gets loaded with crushed sandwich cookies (cough, Oreo!) at the very end.
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How to Make Cookies And Cream Ice Cream
Mix and Heat the Custard
Step 1: Add eggs and egg yolks to a medium sized bowl.
Step 2: Whisk together.
Step 3: Add sugar to the bowl.
Step 4: Whisk together.
Step 5: Add heavy cream and half and half to a large saucepan and heat gently. Do not let it come to a boil.
Step 6: Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them.
Step 7: While stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
Step 8: Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer.
Strain the Custard and Chill It
Step 9: Remove from heat and add vanilla.
Step 10: Strain through a fine-mesh sieve to catch any cooked egg pieces.
Step 11: Chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature.
Step 12: Cover with plastic wrap and move into the refrigerator until completely cold.
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Churn It and Add the Cookies!
Step 13: Add your mixture to an ice cream maker.
Step 14: Let it churn according to the manufacturer’s instructions.
Step 15: Pour crushed cookies. Allow to mix in during the last minutes of churning.
Step 16: Store in freezer while not serving.
Step 17: Scoop the ice cream and enjoy!
Cookies And Cream Ice Cream Recipe
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Equipment
- Medium Sauce Pan
Ingredients
- 3 large eggs
- 2 large egg yolks
- 1½ cups granulated sugar
- 2 cups heavy whipping cream
- 2 cups half and half
- 1 tablespoon pure vanilla extract
- 1/2-1 1/2 cups Cookies and Cream Sandwich Cookies, crushed based on preference
Instructions
- Whisk eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.
- Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and add vanilla. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- Add your mixture to an ice cream maker according to the manufacturer’s instructions.
- Once almost finished, pour crushed cookies and allow to mix in during last 2-3 minutes of churning.
- Store in freezer while not serving.
Notes
- Freeze your ice cream maker bowl well in advance. It needs a solid 15-24 hours in the freezer to be fully ready.
- Add as many cookies as your heart desires. I’ve done up to 3 cups, which is basically an entire pack of Oreos.
- Crush the cookies however you like. I’m all about those big chunks, but fine crumbs work too.
- Use the spoon test for your custard. It should coat the back, and when you swipe your finger through it, the line should stay put.
- Warm your ice cream scoop under hot water before scooping. It slides right through like butter and gives you cleaner scoops every time.
Nutrition
Recipe Tips
- Freeze your ice cream maker bowl ahead of time. It needs at least 15-24 hours to chill solid. If it’s not frozen, your ice cream won’t set right.
- Add as many cookies as you want. You can go up to 3 cups. That’s basically a whole pack of Oreos.
- Crush as fine or chunky as you like. I like cookie chunks, but go with your texture preference for the best cookies and cream ice cream.
- Check your custard with a spoon. It should coat the back, and when you run your finger through it, the line should stay clean.
- Run your ice cream scoop under hot water. Makes it WAY easier to glide through and get that perfect scoop.
Recipe Help
Nope, I don’t! But if you want a less sweet version or firmer cookie chunks, you can scrape it out.
Yes! Quickly pour it through a fine-mesh sieve and blend it with an immersion blender (or in a regular blender) until smooth.
Usually, it’s from not chilling the custard long enough or not having your ice cream maker bowl frozen solid. Make sure the base is completely cold before churning, and that your bowl’s been in the freezer for several hours.
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I want to thank you for some of the most wonderful recipes… Your family is truly blessed in the kitchen <3 I used this recipe as a base to many recipes that I have made… May you and yours continue to be blessed and always have the good that you put out in the world, to come back on to you <3 Thanks Again… God Bless <3
Love the blueberry pancakes and can’t wait to fix them for hubs.
I so enjoy your blog and almost always want to fix something you feature.
Thanks a million!
Marilyn/Missouri
Hello! So I just tried this recipe, and it tastes delicious, but for some reason when I put it in my ice cream maker it wouldn’t freeze up. I put in my ice cream maker bowl thing a few days ago so it was definitely solid. Any ideas on why this may have happened? It seemed like it was getting close but then turned back into a liquid
Hi Amanda, it sounds like an ice cream maker issue for sure. How old is the maker? Sometimes the bowl doesn’t freeze up all the way and if after 30 minutes, it hasn’t started to become ice cream, it might not be cold enough or it could be an issue with the bowl unfortunately. You could also just mix it by hand every 30 minutes in the freezer if you have the maker issues.