Description
This recipe for homemade cookies and cream ice cream offers a rich, velvety base studded with crunchy Oreo cookies, perfect for satisfying both chocolate and vanilla cravings.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 4 large egg yolks
- 12–15 chocolate sandwich cookies (e.g., Oreos), crushed
Instructions
- Prepare Custard Base: Whisk egg yolks and sugar until smooth. Gradually add heavy cream, whole milk, and salt. Cook over medium heat until slightly thickened (about 170°F). Stir in vanilla extract and cool.
- Chill Mixture: Refrigerate the custard for at least 2 hours.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Add Cookies: In the final 5 minutes of churning, add crushed cookies.
- Freeze to Perfection: Transfer the churned ice cream to a freezer-safe container and freeze for 4 hours or overnight.
Notes
For a dairy-free version, substitute heavy cream with coconut cream. Use gluten-free cookies for dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for custard)
- Category: Dessert
- Method: Churning with an ice cream maker
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg
Keywords: homemade ice cream, cookies and cream ice cream, easy ice cream recipe, creamy ice cream, dessert