Our Cookies and Cream Ice Cream is the epitome of decadent deliciousness. What could be cozier than the sweet, silky smooth taste of homemade ice cream mixed with crunchy chocolate sandwich cookies? The crème of the crop is a soft vanilla ice cream coupled with crunchy bites filled with iconic cookie pieces.
Whether you are making this Cookies and Cream Ice Cream to serve at a summer barbecue, as an after-dinner dessert or even just something to soothe your sweet tooth, it will be devoured. This DIY take on the treat is ready in no time, with essential ingredients you’ve likely already got lying around your kitchen. Ditch the store-bought variety and make it homemade for a real decadent treat!
Table of Contents
Origins of Cookies and Cream Ice Cream
Cookies and Cream Ice Cream is one of the most requested flavors in 21st-century ice cream shops–and is a newcomer to the world of frozen confections. The precise origin of the flavor is not specific but is believed to have developed in the late 20th century, possibly in America.
This flavor has been around only for some years and caught on with good reason — a delicious combination of textures from the soft creamy ice cream mixed in with crunchy, chocolatey sandwich cookies (usually Oreos). While the flavor gained some initial popularity through brands like Breyers and Häagen-Dazs, it was hardly any time before homemade versions emerged when people understood how easy it was to make this delightful dessert at home with just a handful of essential components.
Why Homemade Cookies and Cream Ice Cream is a Great Idea
There are many reasons why making Cookies and Cream Ice Cream at home is the way to go. First, homemade ice cream allows you to control precisely what goes in to create a version with more excellent flavor and likely less lousy stuff than purchased versions. You could use homemade or handpicked organic or quality dairy, make fewer preservatives, and be on purpose for more sugar, among other things.
Secondly, these ice cream recipes are quick and easy to whip together at home – especially if you have an ice cream maker. You get to have the fun of making something from scratch and customizing it however you like—maybe more or fewer cookie chunks, possibly even different types (chocolate chip, double-stuffed Oreos, gluten-free?). Not to mention, you get none of the artificial flavorings with store-bought ice cream, making homemade ice cream a cleaner and more natural-tasting dessert. This is enjoyable and fruitful, after all, and it never can compare to the feeling of treating your loved ones with home-prepared ice cream.
The Keys and Secrets to Perfect Cookies and Cream Ice Cream
To make the absolute best Cookies and Cream Ice Cream, there are a few notes that will take your homemade version to the next level:
- Start with a Luxurious Vanilla Base: The base of your ice cream is a luxurious, rich vanilla custard. It is made with heavy cream, whole milk, sugar and egg yolks. Slow, low-heat custard is the answer (be patient; it should be smooth and silky to counteract those crunchy cookies).
- Churn, but not too much: Churning is part of creating smooth, airy ice cream, but extended over-churning can create a grainy texture. Churn according to your ice cream maker instructions, and stop when the ice cream is soft-serve consistency.
- Fold in the Cookies Gently: This tip is as simple as gently folding the cookies inside. When mixing the cookies in, do so gently so you don’t break them too much. We want large, delicious clumps of cookies throughout the ice cream. The best part? The crispy cookie bits balance perfectly with the smooth ice cream.
- Refrigerate Your Custard For A Long Time: Always give your custard at least 4 hours (preferably overnight) to chill before churning. This allows the flavors to intermingle and provides for the creaminess when putting this in an ice cream machine.
- Churn and then Freeze: Ideally, it is super important that once the ice cream goes into a freezer-safe container, it sits there for 4 hours. It allows for the ice cream to harden and be scooped out!
Health Benefits of Cookies and Cream Ice Cream
Cookies and Cream Ice Cream, while a treat (that is a given!), can provide some nutrients if made right. Most dietary advantages are not more than two patty and some filler toppings on their own, but here again, due to dairy and added cookies, we can get a few vitamins from there. That said, you should be aware that ice cream is something other than something to indulge in daily, particularly if you’re trying to cut down on sugar or whatnot calories.
Here’s a breakdown of the health benefits of Cookies and Cream Ice Cream:
| Benefit | Description |
|---|---|
| Source of Calcium | The dairy in the ice cream provides a good dose of calcium, which is essential for bone health. |
| Protein from Dairy | The milk and cream offer a moderate amount of protein, which helps with muscle growth and repair. |
| Antioxidants from Cookies | Some cookies (like Oreos) contain small amounts of antioxidants, which can help combat oxidative stress in the body. |
| Energy Boost | With a combination of sugars and fats, this ice cream provides a quick source of energy. |
| Mood-Boosting | The rich flavor and creamy texture can help release endorphins, boosting your mood and providing a comfort food experience. |
Can Cookies and Cream Ice Cream Help with Weight Gain or Weight Loss?
Cookies and cream ice cream is, more often than not, a high-calorie food. However, when combined with too many other foods, there is the potential base for cookies and cream ice cream calories that could cause body construction gain. As is the case with all ice cream, it contains a lot of sugars and fats, giving energy (calories). Still, consuming regularly without balancing physical activity may increase body fat. But if you are trying to fatten up this equally delectable ice cream, it may be a great way to raise your calorie intake more palatably. Just make sure you are eating other healthy and calorie-dense foods to gain weight properly.
If you are on a weight-loss mission, Cookies and Cream Ice Cream should be viewed as an occasional indulgence rather than a regular diet. Ice cream is one of the foods that should never be in a diet due to its sugar and fat content. But a homemade version gives you control over the ingredients and the portions, so you can still enjoy this treat without going overboard. Enjoy treats like these in moderation and counterbalanced by healthy meals and exercise for weight loss.
Cookies and Cream Ice Cream
Equipment
- Ice Cream Maker – Essential for churning the custard into creamy ice cream.
- Medium Saucepan – For heating the cream, milk, and sugar.
- Whisk – To whisk the egg yolks and blend the mixtures.
- Fine-Mesh Strainer – For straining the custard to ensure smoothness.
- Storage Container – To store the ice cream while it sets in the freezer.
- Spatula – To fold in the cookies and scrape down the sides of the bowl.
Ingredients
- 2 cups 480 ml heavy cream
- 1 cup 240 ml whole milk
- ¾ cup 150 g granulated sugar
- 1 tsp vanilla extract
- 4 large egg yolks
- 12-15 chocolate sandwich cookies such as Oreos, coarsely chopped
- Pinch of salt
Instructions
- Make the Custard Base: Mix the heavy cream, whole milk, and sugar in a medium saucepan. Pour the mixture into a saucepan and heat over medium heat, stirring occasionally until hot and the sugar is dissolved. Do not let it boil.
- Whisk the Egg Yolks: In another bowl, lightly whisk the egg yolks until pale yellow and thick. Then, while whisking the egg yolks constantly, use a spoon to slowly drizzle in about ½ cup of the hot cream mixture.
- Combine the Mixtures: Now we slowly add the tempered egg yolk mixture to the pan with the rest of the hot cream mixture, whisking constantly. Keep cooking on medium heat until it thickens and the temperature registers about 170F (77C) or coats the back of a spoon.
- Strain the Custard: Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg. Let cool to room temp, then cover and refrigerate for at least 4 hours or overnight for best results.
- Churn the Ice Cream: Chill the custard and pour it into an ice cream machine, following your manufacturer's instructions. Churn for 20-25 minutes until thickened and has a soft-serve texture.
- Fold in the Cookies: Once the ice cream is churned, gently fold the coarsely chopped chocolate sandwich cookies into the finished ice cream. Just take care not to crumble the cookies tightly, and you want big chunks of cookies all around.
- Freeze the Ice Cream: Pour the mixture into a sealed container– preferably airtight- and stick- and place in the freezer for about four hours or until it becomes solid. Scoot is op and serves when ready!
Notes
- For a richer ice cream, you can add an extra ½ cup of heavy cream.
- You can use any chocolate sandwich cookie brand, but Oreos are the most common choice.
- Make sure the custard is well-chilled before churning for the best texture.
- If you don’t have an ice cream maker, you can try a no-churn version by simply mixing the cookies with whipped cream and sweetened condensed milk, though it won’t have the same texture as traditional churned ice cream.
Tips for better Cookies and Cream Ice Cream
- Use Quality Cookies: Your choice of cookies could drastically impact the flavor of your Cookies and Cream Ice Cream. Oreos are the classic choice here but use whatever chocolate sandwich cookies you have, or even homemade cookies! Choose chocolatey and crunchy cookies to stay firmer in the ice cream.
- Crush the Cookies but Not Too Much: If you’re mixing cookies into your ice cream, crush them coarsely so you have big teeth-breaking chunks of crunchy chocolate inside. They must be chunky enough to stay in the ice cream and retain your desired satisfying texture. You want a broken cookie that is around the size of a quarter or smaller.
- Use a Rich Vanilla Base: Awesome Cookies and Cream Ice Cream — the foundation is in the vanilla base. We use heavy cream, whole milk, and egg yolks to make a rich, silky, smooth custard. Overall, the overlays of vanilla should be paired with and not overpowered by cookie flavor, creating a balanced and indulgent treat.
- Do Not Over-Churn the Ice Cream: Get the creamy texture by churning, but no need to go overboard with the churn. Too long of churning can lead to overly firm or icy ice cream. Churn according to your ice cream maker’s directions, stopping when the ice cream is soft-serve style.
- Chill custard thoroughly before churning: Once the custard is done, it must be cooled in the refrigerator for 4 hours or overnight. This enables the tastes to combine, but additionally, it helps ensure the correct churning of ice cream. Chilling a custard gives it a better body, leading to a creamier outcome.
More Tips for better Cookies and Cream Ice Cream
- Drop the Cookies in Time: Mix the cookies when they’re thick and soft-serve-y after the ice cream. This holds so that the cookies are not crushed during the pounding process. For more even suspension and the best texture, fold them in by hand.
- Don’t Skimp on the Cream, Use Full-Fat Dairy: For the creamiest ice cream, use full-fat dairy—and whole milk. Skim milk will make the ice cream too icy and not as luxurious. The cream gives the ice cream a rich body and mouthfeel, so each bite tastes decadent.
- Put the ice cream in the freezer to set it properly: It will be soft when it comes out of the machine after churning. Place it into a freezer-safe container, then freeze for at least 4 hours (or overnight) to set it up properly. So, more time in the freezer allows the ice cream to scoop perfectly.
- Add a Pinch of Salt: Adding a small amount of salt to the custard base will counteract the sweetness of the ice cream just enough to pack a punch with all those chocolatey cookie flavors. It also enhances the creaminess of the yogurt, providing a counterpoint richness.
- Try out Cookie Types: Chocolate sandwich cookies are classic, but you can change them with any cookie you want. If you switch up the tradition, there are plenty of alternative options, such as chocolate chip cookies, fresh mint-flavored cookie-inspired or even peanut butter cookies. Just make sure you choose cookies that pair well with the ice cream base and do not turn into mush or overtake the other flavors silenced by them.
References
Calories in 1 Medium Chocolate Chip Cookies
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