Move over milk and cookies! Chocolate Cookies and Cream Ice Cream is a rich frozen treat studded with a combination of golden and chocolate Oreos. A delicious treat!
Why you will love this
If you enjoy milk and cookies, you will love this chocolate oreo ice cream! This frozen treat is a twist on traditional Oreo ice cream. The rich chocolate base is chocked full of both golden and mini chocolate Oreos for loads of flavor.
Homemade ice cream base is easy to make with staple ingredients. There aren't any preservatives or additives that you can't pronounce. Customizing the base is as easy as adding in fruit, candy, nuts, cookies, or sauces.
After chilling and churning, you will be enjoying this sweet confection. This is the ice cream machine I use. I love it because it has a compressor-style motor which means the insert doesn't need to be frozen prior to churning the ice cream. You can make ice cream whenever the craving hits.
- Ice cream base - The custard base is a blend of cream, half-and-half, sugar, egg yolks, vanilla, and a pinch of salt.
- Cocoa powder provides a rich chocolate flavor.
- Oreo cookies - A combination of golden oreos and mini chocolate oreos are studded throughout this ice cream. You can use any variety of Oreos - double-stuffed, chocolate-stuffed, mint - whatever you like.
Instructions and tips for making ice cream
- Warm the cream, half-and-half, and sugar over medium-low heat to melt the sugar. Add the cocoa powder and whisk until incorporated.
- Slowly incorporate the egg yolks and heat until the mixture is slightly thickened.
- Strain the mixture to remove any bits of egg or cocoa powder that did not get fully incorporated. This will ensure a smooth ice cream base.
- Cover the strained mixture with plastic wrap, pressing the wrap down direcctly on top of the mixture. This will prevent a film from forming on the top as the mixture cools.
- Chill the mixture before adding to the ice cream machine. Chillling the mixture first speeds up the churning process.
- Churn the mixture until it reaches the consistency of soft serve. This takes approx. 45 minutes in my machine.
- Meanwhile, crush the cookies: Place the Oreos in a zipper-top bag and smash with a rolling pin.
- Transfer the ice cream to a chilled freezer-safe container. I like using a glass container. Place the glass container in the freezer while the ice cream churns. This prevents the ice cream from starting to melt while stirring in the cookies.
- Fold in the crushed cookies.
- Freeze until firm. Scoop and enjoy!
- Store tightly covered in the freezer for up to 2 weeks... if it lasts that long!
Traditional cookies and cream ice cream consists of vanilla ice cream with crushed chocolate sandwich cookies folded in. However, other variations include chocolate, mint, or coffee ice cream as the base.
Yes, these are basically the same. Cookies and cream ice cream contains crushed chocolate sandwich cookies, and Oreos are the most popular brand of these cookies.
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Chocolate Cookies and Cream Ice Cream
- 2 cups half-and-half
- 2 cups heavy whipping cream (divided)
- ¾ cup granulated sugar
- ½ cup cocoa powder
- ⅛ teaspoon salt
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 20 Golden Oreo cookies ((or regular Oreos), crushed plus extra for topping)
- ½ cup miniature chocolate Oreo cookies (plus extra for topping)
- In a medium saucepan placed over medium heat, add the half-and-half and 1 ½ cups of the heavy cream. Add sugar and salt and whisk until dissolved. Add the cocoa powder, whisking until the cocoa powder is fully incorporated.
- While the cream mixture heats, add the egg yolks to the remaining ½ cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot mixture into the cream and egg yolks, whisking continuously. (Note 1)
- Slowly pour the egg yolk mixture back into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the mixture.
- Strain the mixture into a heat-proof bowl. Stir in the vanilla extract. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. (Note 2)
- Refrigerate until completely chilled. (Note 3)
- Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container. (Note 4) Fold in crushed cookies. Freeze until firm, approximately 3-4 hours. Top with extra cookies if desired.
- Store, tightly covered, in the freezer for up to two weeks.
- Slowly incorporating hot liquid into the eggs tempers the eggs. This prevents the eggs from scrambling. Any bits of egg that do not get fully incorporated will be strained out later.
- This prevents a film from forming on top of the custard mixture.
- It's best to churn the ice cream when the mixture is chilled. If the warm mixture is added to the ice cream machine, it will take considerably longer for the mixture to reach soft-serve consistency.
- I prefer using a glass container. Place the container in the freezer while the ice cream is churning. Transferring the churned mixture to a cold dish prevents it from starting to melt while folding in the cookies.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in August 2019 and has been updated.