Let's Talk: Cookies And Cream Ice Cream at Home
Okay, confession time—I made this cookies and cream ice cream the first time for my cousin's birthday, mostly because I forgot to buy a cake and panicked at the last second. It turned out better than any fancy bakery cake anyway. (Still, don't tell my cousin... she thinks it was all on purpose.) Making ice cream at home always felt like something best left to the pros or at least people with more patience than me. But honestly, once I tried it, I realized it's not rocket science. You'll probably laugh at how simple it is. I mean, sure, there's a bit of a mess—crushed cookies everywhere, and my dog once snatched a chunk right off the counter, but that's par for the course around here.
Why You'll Love This Ice Cream (Or at Least Not Regret It)
I whip this up when the shop-bought stuff just isn't cutting it (you know, when you want extra cookies and not just the hint of them). My family loses their minds over it, especially my little brother, who once tried hiding the tub behind the frozen peas to keep it all for himself—nice try, mate. Plus, if you've ever been unimpressed with icy, weirdly chewy ice cream from the store, this is your answer. There is a point in the process where I always wonder if it's going to work (spoiler: it does, but don't freak out when it looks a bit odd partway through). And, honestly, crushing cookies is pretty good for stress relief if you ask me.
What You'll Need (Substitutions Are Fair Game)
- 2 cups (about 480ml) heavy cream – Sometimes I use double cream if it's all I have on hand. Dairy's dairy, right?
- 1 can (400ml-ish) sweetened condensed milk – My grandma always swore by Eagle Brand, but store brand is fine, too.
- 1 teaspoon vanilla extract – I ran out once and used a splash of bourbon; didn't hate it.
- 2 generous handfuls (about 12–15) chocolate sandwich cookies (like Oreos) – Off-brand totally works (I've even tried the mint ones for a change of pace).
- Pinch of salt – optional, but I reckon it makes the sweetness pop.
How I Actually Make It (Step by Slightly Chaotic Step)
- Pour the cold heavy cream into a big mixing bowl. I use an electric mixer, but a whisk and some elbow grease do the job. Beat it until you get stiff peaks—once it holds its shape, you're set. (If you goof and overwhip, just stop and carry on. It'll be fine!)
- In a separate, slightly less impressive bowl, stir together the sweetened condensed milk and vanilla extract. Add a tiny pinch of salt if you're feeling zesty.
- Now, gently fold the whipped cream into your condensed milk mix. I know recipes say 'gently,' but honestly, just don't flatten all the air. If it looks a bit streaky, that's okay. This is usually where I sneak a spoonful—it’s irresistible at this point, though technically it's not ice cream yet.
- Crush your cookies—bash them in a bag with a rolling pin, or just crumble them by hand. Big-ish chunks are good! Fold most of the crumbled cookies into the creamy mixture, but keep a few for sprinkling on top.
- Scrape everything into a loaf pan or whatever freezer-safe container you've got. Sprinkle the reserved cookie bits over the top, just to make it look fancy (or not, if you’re in a rush).
- Cover the pan with foil or cling film. Freeze for at least 5-6 hours, but honestly, overnight is best. (This is the hard bit: don't keep checking every hour. It really needs time to set.)
Little Notes (Wisdom Earned the Hard Way)
- Once I tried to swap in fat-free condensed milk. Don't bother; it just turned out icy and sad.
- Actually, the cookies don't need to be super crushed. I once left them chunky by accident, and those bites were the best.
- On second thought, if you like it less sweet, use less condensed milk and add a bit of regular milk—but it’ll set up a bit softer.
Variations I've Messed Around With (Some Hits, One Miss)
- Once I added chopped-up peanut butter cups. Decadent, but maybe too much for breakfast (not that it stopped me).
- Tried adding instant coffee powder—turned out surprisingly adult.
- Tried gluten-free cookies. Worked fine, but they got a bit soggy, so maybe freeze the cookie chunks first?
- I tried once with fresh strawberries. It looked pretty but tasted a bit weird—probably won't repeat it.
Don't Have an Ice Cream Maker? No Worries
I always say you need an electric mixer for the cream, but honestly, I've used a big fork and some determination before. For freezing, any sturdy, freezer-safe container works. I've even used a bread tin that I lined with baking paper. If you want it to look professional, check out Serious Eats' guide to ice cream containers, but it's not vital.
Storing Your Masterpiece
Keep it in the freezer, covered tight. Technically it’ll last a week, though—honestly—in my house, it never makes it longer than a day or two. If it gets a bit icy around the edges, just let it sit at room temp for a few minutes before scooping.
How We Serve It (Traditions, or Lack Thereof)
We usually serve this in big bowls, sometimes with a crumbled cookie on top. My sister likes hers smooshed between two cookies (ice cream sandwich, obviously). I’ve also crumbled some over warm brownies, which pretty much changed my view on desserts, full stop. If you want ideas for homemade cones, check out this cone recipe by King Arthur Baking—though I usually just grab store-bought ones, if I'm honest.
Pro Tips (A.K.A. Things I Messed Up First)
- I once tried rushing the freezing step by putting the pan right at the back of the freezer, thinking it’d be ready faster. It just froze weirdly around the edges and was soupy in the middle. Patience, grasshopper.
- If you overmix the cream into the condensed milk, it gets a bit dense. Fold, don’t stir like you’re making cement.
- If you’re doubling the recipe, use two pans. I tried cramming it all into one, and it wouldn’t set properly.
FAQs—You Asked, I Answered
- Can I use low-fat cream? – I mean, you can; but it won’t be as rich or set up as well. Full-fat's the way to go, trust me (I learned the hard way).
- Is it okay to use flavored cookies? – Absolutely! Mint or peanut butter ones are ace. The only one I didn't like was the lemon, but maybe that's just me.
- Do I need to churn this? – Nope, that's the beauty. No churn, just mix and freeze.
- Can I halve the recipe? – Sure, but it's so good you'll wish you hadn't. But if you're flying solo, half will definitely do.
- How do I get those neat scoops? – Warm your scoop under hot water. Also, don't stress if yours look a bit wonky—it's homemade, after all!
Side note, and this has nothing to do with the recipe, but if you ever find yourself with leftover condensed milk, drizzle it over your morning coffee. Sounds odd, but it’s actually brilliant—just don’t blame me if you get hooked.
There you have it. Easy, messy, and better than any shop-bought tub; give it a go and let me know what wild variations you try!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon salt
- 16 chocolate sandwich cookies (such as Oreos), coarsely chopped
- 4 large egg yolks
Instructions
-
1In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until just steaming, but not boiling.
-
2In a separate bowl, whisk together the egg yolks and remaining sugar until pale and thick.
-
3Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
-
4Remove from heat and stir in the vanilla extract and salt. Pour the custard through a fine-mesh sieve into a clean bowl. Let cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours.
-
5Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. When the ice cream is almost set, fold in the chopped chocolate sandwich cookies.
-
6Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!