Cookies and Cream Ice Cream is a delicious homemade vanilla ice cream filled with crushed Oreos. If you love dunking Oreos in a glass of milk, you will love this creamy confection.
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Homemade ice cream is made with simple ingredients and no preservatives. Four ingredients are all you need to make the custard base for this ice cream. With the base, it's easy to customize with your favorite flavors. For this Cookies and Cream version, just add vanilla extract and crushed Oreos.
This ice cream is rich, creamy, and indulgent. I love keeping homemade ice cream in my freezer. It's a favorite dessert in our family all year long.
If you love dunking Oreo cookies in a glass of milk, you will love this sweet confection. Set aside the milk and cookies and reach for this creamy frozen treat! For more Oreo cookie confections, try Double Mint Oreo Ice Cream and Chocolate cookies and cream version.
This recipe starts with a delicious homemade vanilla ice cream: cream, half-and-half, sugar, egg yolks, vanilla extract, and a pinch of salt. After churning, fold in crushed Oreos. For extra richness, go for the double-stuffed variety.
Steps for making homemade ice cream
This ice cream starts with a custard base, which is cooked and then chilled before churning. These steps are very easy, but the chilling and freezing times do require some planning ahead.
- Make the custard base: Add the half-and-half, 1 ½ cups heavy cream, sugar, and salt to a saucepan. Whisk and heat over medium-low to heat to dissolve the sugar.
- Meanwhile, add the egg yolks to the remaining ½ cup heavy cream. Whisk together.
- Ladle some of the hot cream mixture into the egg mixture, whisking constantly. Then, slowly add the egg mixture back to the saucepan, whisking constantly.
- Heat the mixture until slightly thickened. Be careful not to boil the mixture.
- Strain the mixture into a heat-proof bowl. Cover with plastic wrap, pressing the wrap down directly on top of the mixture.
- Refrigerate for 1-2 hours until chilled.
- Transfer the custard mixture to an ice cream machine. Churn until the mixture resembles the consistency of soft serve.
- Add the cookies to a zipper-top bag and crush them into small-medium pieces.
- Transfer the mixture to a freezer-safe container and fold in the crushed cookies. TIP: I like to chill the container in the freezer while making the ice cream. The chilled container helps to jump-start the freezing process.
- Freeze for 3-4 hours or until firm.
TIP: I use this compressor-style ice cream machine. It produces consistent results every time, and the insert does not need to be chilled before churning. It's not uncommon to find this machine on my counter almost every week. We LOVE our ice cream!
How to use leftover egg whites
There's no need to discard the egg whites that are leftover when making ice cream. They can be frozen (use an ice cube tray to keep each egg portioned). Or, if refrigerated, use within 2-4 days.
- Scrambled egg whites or egg-white omelets
- Meringue cookies, like my favorite Divinity Surprise cookies
- Angel food cake
- Meringue topping for a pie or dessert
Saucepan | Liquid measuring cup | Measuring cups and spoons | Whisk | Mesh strainer | Ice cream machine
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Cookies and Cream Ice Cream
- 2 cups half-and-half
- 2 cups heavy cream (divided)
- ¾ cup granulated sugar
- 2 large egg yolks
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 12-14 Oreos (or more if you wish)
- 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.
- While the cream mixture heats, add 2 egg yolks to the remaining ½ cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
- Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
- Strain the mixture into a heat-proof bowl. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until chilled, 1-2 hours.
- Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. While the ice cream churns, put the cookies in a zipper top bag and, using a rolling pin, crush the cookies into small-medium pieces.
- Transfer the churned ice cream to a freezer-safe container (Note 1) and stir in the crushed cookies. Freeze until firm, approx 3-4 hours.
- I like to chill a glass (or metal) container in the freezer while preparing/churning the ice cream. The cold container will help jump-start the freezing process.
- Yields 1 ½ quarts.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in September 2018 and has been updated.
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