Frosty, creamy, and utterly irresistible—this homemade cookies and cream ice cream will transport you straight to dessert heaven with every spoonful. Forget store-bought versions that pale in comparison to the rich, velvety texture and explosive flavor combination you can create in your own kitchen. From the first crackle of chocolate cookie crumbs to the final swirl of pure white cream, this recipe delivers pure frozen ecstasy.
Why This Recipe Works
- The heavy cream and whole milk combination creates an exceptionally creamy base that freezes with perfect scoopability—neither too hard nor too soft—while the strategic addition of corn syrup prevents ice crystals from forming, ensuring that velvety mouthfeel remains intact from first bite to last.
- Using real vanilla bean paste instead of extract infuses the custard base with thousands of tiny vanilla seeds that create visual appeal and deliver intense, authentic flavor that complements rather than competes with the chocolate cookie pieces.
- The timing of adding crushed Oreo cookies is absolutely crucial—folding them in during the final minutes of churning ensures they maintain their satisfying crunch rather than becoming soggy and dissolving into the base, creating that perfect textural contrast between smooth cream and crisp cookie.
- Proper tempering of the egg yolks creates a stable custard foundation that emulsifies perfectly with the dairy, resulting in ice cream that doesn’t separate or become grainy during freezing, while the pinch of salt heightens every flavor note from the sweet cream to the dark chocolate cookies.
Ingredients
- 2 cups heavy cream, chilled
- 1 cup whole milk, chilled
- 3/4 cup granulated sugar
- 1/4 cup light corn syrup
- 6 large egg yolks
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon fine sea salt
- 20 Oreo cookies, roughly crushed with some fine crumbs
Equipment Needed
- Ice cream maker
- Medium saucepan
- Mixing bowls
- Whisk
- Fine-mesh strainer
- Plastic wrap
- Freezer-safe container
- Instant-read thermometer
Instructions
Create the Custard Base
Pour 1 cup of whole milk and 2 cups of heavy cream into your medium saucepan, then whisk in 3/4 cup of granulated sugar and 1/4 cup of light corn syrup until the sugar crystals completely dissolve into the dairy mixture. Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until the liquid reaches precisely 170°F on your instant-read thermometer—this temperature is crucial as it’s hot enough to dissolve the sugar completely but not so hot that it scalds the delicate dairy. Meanwhile, in a separate bowl, vigorously whisk 6 large egg yolks until they become pale yellow and slightly thickened, about 2-3 minutes of constant whisking. The corn syrup here works magic—it prevents ice crystal formation while adding subtle sweetness that doesn’t overwhelm the vanilla and chocolate notes.
Temper the Egg Yolks
Slowly drizzle about 1 cup of the hot milk mixture into the beaten egg yolks while whisking constantly and energetically—this gradual introduction of heat prevents the eggs from scrambling and creates the foundation for that luxuriously smooth texture. Continue pouring in a thin, steady stream until about half of the hot liquid has been incorporated, then pour the entire egg mixture back into the saucepan with the remaining hot milk and cream. Return the saucepan to medium-low heat and cook, stirring continuously with a silicone spatula and scraping the bottom and sides, until the custard thickens enough to coat the back of a spoon and reaches exactly 175°F. This temperature is non-negotiable—go higher and you risk curdling, go lower and your ice cream won’t achieve that perfect creamy consistency.
Strain and Chill the Mixture
Immediately remove the custard from heat and pour it through a fine-mesh strainer into a clean bowl to catch any potential cooked egg bits, ensuring absolute smoothness in your final product. Whisk in 2 teaspoons of vanilla bean paste—watch those thousands of tiny black seeds disperse through the golden custard like edible constellations—and 1/4 teaspoon of fine sea salt, which will make the vanilla flavor pop and balance the sweetness. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, then refrigerate for at least 4 hours or, ideally, overnight until thoroughly chilled to 40°F. This extended chilling time allows the flavors to meld and the mixture to become properly cold for optimal churning in your ice cream maker.
Churn to Frozen Perfection
Pour the thoroughly chilled custard base into your ice cream maker and churn according to manufacturer’s instructions, typically 20-30 minutes, until it reaches the consistency of soft-serve ice cream. Watch in amazement as the liquid transforms before your eyes into billowy, frozen clouds of cream—the mixture will thicken noticeably and increase in volume as air gets incorporated. During the final 2-3 minutes of churning, when the ice cream is almost ready but still slightly soft, add your 20 roughly crushed Oreo cookies. The timing here is critical—adding them too early makes them soggy, too late and they won’t distribute evenly. Listen for that satisfying crunch as the paddle folds them through the vanilla-specked cream.
Freeze to Serving Consistency
Transfer the freshly churned ice cream to a freezer-safe container, using a spatula to get every last bit of that creamy goodness, and press a piece of parchment paper directly onto the surface before sealing with an airtight lid. Freeze for at least 4-6 hours, or until firm enough to scoop—this hardening phase allows the flavors to fully develop and the texture to set up perfectly. For optimal scoopability, let the container sit at room temperature for 5-7 minutes before serving—just enough time for the edges to soften slightly while maintaining that glorious frozen creaminess throughout. The contrast between the vanilla ice cream and chocolate cookies will be at its absolute peak after this proper freezing period.
Tips and Tricks
For the ultimate cookies and cream experience, consider using Double Stuf Oreos—the extra cream filling creates pockets of sweet surprise throughout the ice cream that melt on your tongue in the most delightful way. If you’re feeling particularly adventurous, toast your Oreo crumbs in a 325°F oven for 8-10 minutes before adding them to the ice cream—this deepens their chocolate flavor and adds an almost nutty complexity that contrasts beautifully with the sweet cream base. When crushing your cookies, aim for variety in texture—some should be fine crumbs that will distribute evenly and create that signature cookies and cream appearance, while others should be chunkier pieces that provide satisfying bites and audible crunch.
Temperature control is everything in ice cream making—ensure your custard base is thoroughly chilled to at least 40°F before churning, as starting with a warmer mixture will result in smaller ice crystals and a grainier final texture. If you don’t have an instant-read thermometer, the custard is ready when it thickens enough to coat the back of a spoon and you can draw a line through it with your finger that holds its shape. For those who prefer alcohol in their desserts, adding 1 tablespoon of vodka to the base won’t affect the flavor but will lower the freezing point slightly, resulting in an even creamier, more scoopable texture straight from the freezer.
Storage is crucial—always use an airtight container and press parchment paper directly onto the surface of the ice cream before sealing to prevent ice crystals from forming on top. If your ice cream becomes too hard in the freezer, don’t microwave it—instead, transfer it to the refrigerator for 20-30 minutes before serving to allow it to soften gradually and evenly. For professional-looking scoops, run your ice cream scoop under hot water between servings—this creates beautifully rounded scoops that showcase the perfect marbling of vanilla cream and chocolate cookie pieces.
Recipe Variations
- Mint Cookies and Cream: Add 1 teaspoon of peppermint extract to the custard base along with the vanilla, and use mint Oreos instead of regular for a refreshing twist that tastes like frozen thin mints. The cool peppermint sensation creates an invigorating contrast against the rich cream base while the chocolate mint cookies deliver double the flavor impact in every bite.
- Cookies and Cream Cheesecake Swirl: Prepare a simple cheesecake mixture by beating 4 ounces of softened cream cheese with 1/4 cup of powdered sugar and 2 tablespoons of heavy cream until smooth, then swirl this through the ice cream during the last minute of churning. The tangy cream cheese creates beautiful marbling and adds sophisticated complexity that elevates this childhood favorite into gourmet territory.
- Rocky Road Upgrade: Along with the crushed Oreos, fold in 1/2 cup of mini marshmallows and 1/2 cup of toasted walnuts during the final churning stage for textural fireworks. The marshmallows become delightfully chewy when frozen while the walnuts add crunch and nutty depth that complements both the chocolate cookies and vanilla cream perfectly.
- Cookies and Cream Brownie Chunk: Replace half of the Oreos with 1 cup of chopped fudge brownie pieces for the ultimate chocolate overload. The dense, fudgy brownie chunks create pockets of intense chocolate flavor that contrast magnificently with the airy ice cream, while the remaining Oreos maintain that classic cookies and cream identity.
- Salted Caramel Cookies and Cream: Drizzle 1/2 cup of homemade or high-quality store-bought salted caramel sauce into the ice cream during the last minute of churning, creating beautiful ribbons throughout. The sweet-salty caramel adds sophisticated complexity and creates pockets of gooey goodness that will have you digging for that next caramel-filled spoonful.
Frequently Asked Questions
Can I make this recipe without an ice cream maker?
Absolutely! Pour your chilled custard base into a shallow freezer-safe container and freeze for 45-60 minutes until the edges begin to set. Remove from the freezer and whisk vigorously to break up ice crystals, then return to freezer. Repeat this process every 30-45 minutes for about 3-4 hours, adding the crushed Oreos during the final whisking session. While the texture won’t be quite as airy as machine-churned ice cream, this method still produces wonderfully creamy results with that satisfying cookies and cream texture you’re craving.
How long does homemade cookies and cream ice cream last in the freezer?
When stored properly in an airtight container with parchment paper pressed directly on the surface, your homemade creation will maintain optimal texture and flavor for about 2-3 weeks. Beyond this timeframe, the cookies may begin to soften and lose their satisfying crunch, while ice crystals might start to form despite the corn syrup’s protective properties. For the absolute best experience, consume within the first week when the contrast between creamy ice cream and crisp cookies is at its peak perfection.
Can I use low-fat milk or half-and-half instead of heavy cream?
While you can technically substitute, the results will be significantly less creamy and more icy due to the lower fat content. Heavy cream contains 36-40% butterfat, which creates that luxurious mouthfeel and prevents large ice crystals from forming. If you must substitute, use half-and-half rather than low-fat milk, but expect a less rich final product. For the authentic cookies and cream experience that will make your taste buds sing, stick with the heavy cream—it’s worth every decadent calorie.
Why did my ice cream turn out too hard or icy?
This usually results from insufficient fat content, inadequate churning time, or improper storage. Ensure you’re using full-fat heavy cream and whole milk, churn until the mixture resembles thick soft-serve, and store in an airtight container with parchment paper directly on the surface. If your freezer runs particularly cold, let the ice cream sit at room temperature for 5-7 minutes before scooping. The corn syrup in this recipe specifically helps prevent iciness, so don’t skip it unless you’re prepared for a less creamy texture.
Can I double this recipe for a larger batch?
Yes, but check your ice cream maker’s capacity first—most home machines accommodate 1.5-2 quarts maximum. If doubling, you may need to churn in two batches to avoid overflowing and ensure proper aeration. The custard-making process scales beautifully, but pay extra attention to tempering the eggs when working with larger quantities. The freezing time may increase slightly for the larger volume, so plan for an additional 1-2 hours of hardening time before serving.
Summary
This homemade cookies and cream ice cream delivers pure frozen ecstasy with its velvety vanilla base and satisfying chocolate cookie crunch. Through careful tempering, precise temperature control, and strategic timing, you’ll create a dessert that surpasses anything store-bought. The contrast between smooth cream and crisp cookies will have you savoring every spoonful of this frozen masterpiece.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
