Save This frozen dessert features a luscious blend of heavy cream, whole milk, sugar, vanilla, and sea salt, churned until silky smooth. Chopped chocolate sandwich cookies are folded in for a delightful crunch and rich cocoa flavor. After churning, the mixture is frozen until firm and scooped for serving. Perfect for sharing, this treat offers sweet vanilla notes, balanced by chocolate cookies, with a creamy texture and mouthwatering taste. Enjoy as is, pair with your favorite toppings, or use for whimsical ice cream sandwiches. Simple, satisfying, and sure to please any sweet tooth.
This Cookies and Cream Ice Cream recipe was born out of pure childhood nostalgia for me. Every creamy scoop is studded with chocolate sandwich cookies that stay perfectly crunchy against velvety vanilla ice cream. It is my go-to summer treat for family nights and celebrations when I want to impress with minimal effort.
When I first made this as a teen for my younger siblings they declared it better than any store-bought pint. Now we make it together every June to kick off ice cream season.
Ingredients
- Heavy cream: provides the lush richness that makes this ice cream so decadent. Look for cream with no additives for the purest flavor
- Whole milk: balances out the richness without sacrificing creaminess. Always choose fresh whole milk with a good expiration date
- Granulated sugar: sweetens the base and helps achieve a smooth scoopable texture. Use fine white sugar so it dissolves easily
- Pure vanilla extract: delivers that signature cookie cream flavor. Opt for pure vanilla over imitation for best results
- Fine sea salt: enhances both the sweetness and the chocolate notes in the cookies. Taste before adding more
- Chocolate sandwich cookies: are the star and offer crunchy bursts in every bite. Use a name brand or bakery cookie for ultimate texture and flavor. Look for cookies that are fresh and crisp for the best mix-in
Instructions
- Make the Ice Cream Base:
- In a large mixing bowl combine heavy cream whole milk granulated sugar pure vanilla extract and fine sea salt. Whisk carefully for several minutes making sure every bit of sugar has fully dissolved and the mixture feels slightly thickened
- Churn the Ice Cream:
- Pour the sweetened cream base into your ice cream maker. Let the machine churn for about 20 to 25 minutes following the manufacturers directions. Watch the texture transform from liquid to pillowy soft serve which is the perfect moment to add your mix-ins
- Prepare the Cookie Mix-Ins:
- While your ice cream churns take your chocolate sandwich cookies and chop them into generous bite-sized pieces. Aim for a mix of large and small chunks so you get pockets of crunch and flecks throughout
- Add Cookies to the Ice Cream:
- Two minutes before your ice cream finishes churning sprinkle in the chopped cookies. Let the machine gently fold them in so the cookies are evenly distributed. This prevents breaking them up too finely which keeps their texture
- Freeze Until Firm:
- Transfer the freshly churned ice cream into a freezer-safe container. Smooth the surface and press a piece of parchment paper directly onto the top of the ice cream to help prevent ice crystals forming on top
- Final Freeze:
- Place the container in your freezer and let it firm up for at least four hours. This step lets the flavors meld and the texture set so every scoop holds its shape
- Serve and Enjoy:
- Once fully frozen grab your favorite ice cream scoop and serve generous scoops in a chilled bowl or cone. Enjoy right away for the creamiest texture and cookie crunch
Save Cookies and cream has always been my birthday flavor of choice. I love how the mix of soft ice cream and snappy chocolate cookies creates the ultimate dessert texture. My daughter now calls it her favorite summer project to help with
Storage Tips
Homemade ice cream is best enjoyed within two weeks for ultimate freshness. Store it in a shallow airtight container labeled with the date. Always press parchment or wax paper onto the surface before sealing to prevent freezer burn
Ingredient Substitutions
For dairy free options substitute coconut cream and unsweetened almond milk. Gluten free chocolate sandwich cookies are widely available and work just as well. If you want to switch up the flavor try flavored sandwich cookies like mint or even peanut butter
Serving Suggestions
Serve this ice cream between two cookies for an unforgettable ice cream sandwich. Top with a drizzle of homemade hot fudge or sprinkle with extra cookie crumbs for double the cookie fun. For parties I set up a build your own sundae bar with toppings like whipped cream and sprinkles
Save Enjoy each scoop as the perfect blend of crunchy cookies and smooth vanilla ice cream: summer memories guaranteed!
Recipe FAQs
- → Can I make this without an ice cream maker?
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Yes! Freeze the base in a shallow dish, stirring and breaking up ice crystals every 30 minutes until creamy, then mix in cookies.
- → What cookies are best for this dessert?
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Classic chocolate sandwich cookies work best, but you can try flavors like mint or peanut butter for a fun twist.
- → How do I prevent ice crystals from forming?
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Press parchment paper directly against the surface of the frozen mixture to minimize ice crystal formation.
- → Is this suitable for vegetarians?
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This treat uses dairy but is suitable for vegetarians. Always check cookie ingredients for hidden animal products.
- → Can I add extra mix-ins?
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Absolutely! Try nuts, fudge swirls, or caramel, but add them carefully to keep the texture balanced.
- → How long does it keep in the freezer?
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Enjoy within two weeks for optimal flavor and texture. Always store in an airtight container to avoid freezer burn.
