Cookies and Cream Ice Cream
A creamy, homemade Cookies and Cream Ice Cream with crunchy chocolate sandwich cookies, made easy with just five ingredients and an ice cream maker. Perfect for satisfying your sweet tooth with a classic flavor.
Equipment
- 1 Ice Cream Maker (2-quart capacity recommended)
- 1 Metal Mixing Bowl (large)
- 1 rubber spatula
- 1 Hand Whisk
- 1 Airtight Freezer-Safe Container
Ingredients
- 1 cup whole milk chilled
- ¾ cup granulated sugar
- 2 cups heavy cream well chilled
- 2 teaspoons pure vanilla extract
- 1 cup chocolate sandwich cookies such as Oreos, roughly chopped
Instructions
- Prepare the Sweetened Milk Base: In a well-chilled mixing bowl, combine the cold whole milk and granulated sugar. Using a whisk, stir gently until the sugar has fully dissolved into the milk, creating a smooth and sweetened liquid base.
- Incorporate Cream and Flavor: Add the cold heavy cream and pure vanilla extract to the sweetened milk mixture. Stir just enough to blend the ingredients thoroughly, ensuring the mixture stays cold for optimal churning.
- Begin Churning the Ice Cream: Pour the prepared mixture into the freezer bowl of your ice cream maker. Turn on the machine and allow it to churn for about 20 minutes, or follow the timing guidelines specific to your ice cream maker, until the mixture thickens and starts resembling soft-serve ice cream.
- Add the Cookie Chunks: When the ice cream reaches a creamy consistency, introduce the chopped chocolate sandwich cookies into the churner. Continue to mix for another 5 to 10 minutes, allowing the cookie pieces to distribute evenly and the ice cream to thicken further.
- Freeze to Set Firmly: Using a flexible spatula, transfer the churned ice cream into an airtight container suitable for freezing. Seal tightly and place in the freezer for at least 2 hours, or until the ice cream firms up enough to scoop easily.
Notes
- For best results, pre-chill your mixing bowl and whisk in the freezer for several minutes before starting to keep ingredients cold and improve texture.
- The recipe yields approximately 1.5 to 2 quarts of ice cream, perfect for sharing or saving for later.
- You can prepare and freeze cookie chunks in advance, stored in an airtight bag, to streamline the process.
- Always refer to your ice cream maker’s manufacturer instructions for guidance on add-ins and churning times, as models may vary.
- Store leftover ice cream in a tightly sealed container to prevent ice crystals and maintain freshness.
