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 hate to tell you this; it’s not the best C & C recipe. It’s the best ice cream recipe, EVER. I’m an ice cream snob. If the vanilla base is not outstanding on it’s own, the rest is a waste of time. Thanks for ending my search for the BEST VANILLA (and C & Cream – some family members’ favorite). I also made it with a puree of fresh strawberries, swirled in when ice cream maker was almost done. Sigh.
Hooray!!!! I am so so glad you enjoyed it. It is seriously my fave ice cream indeed.
The BEST ice cream that has come out of my ice cream maker. Ever. THANK YOU!
Hooray!!! So glad you enjoyed it!
man…I wish I had your grandma! This ice cream is so gorgeous-silky and full of tasty Oreo goodness!
I will definitely be using the 1 1/2 cups cookie pieces “based of preference”! Hahaha! Looks absolutely delicious. My favorite ice cream out there!
You completely took me back to my childhood, Jocelyn! My PaPaw used to make vanilla ice cream in an old rock salt hand crank churner… the Texas sun melted us kids while we waited impatiently for the deliciousness to cool us off! Love this recipe! Thank you for taking me back!
You’re so right — there is nothing like homemade ice cream, and your big mama’s ice cream sounds amazing! I broke down and bought an ice cream maker over a year ago and it’s one of the best purchases I’ve ever made. You better believe this cookies ‘n cream version is happening soon!
This sure does scream utter perfection!!
My hubby would totally kick my butt if he saw this post. We bought the kitchen-aid ice cream mixer about 6 months ago and I have yet to make homemade ice cream. This cookies and cream looks amazing!! Cookies and Cream is my absolutely favorite all time ice cream. So pinning this and making asap! 🙂
I’ll always have a soft spot for cookies n cream ice cream, we ate so much of it on our honeymoon years ago. I love that you made your own, I can’t wait to whip up a batch
How do you know exactly what I’m craving? Now I just need to head to the store to buy the ingredients and make this amazing looking ice cream (cookies and cream is just a favorite of everyone’s, right?)