Cookies and Cream Ice Cream (Printer-friendly)
Frozen creamy dessert blended with crunchy chocolate cookies for a sweet, satisfying treat.
# What You Need:
→ Ice Cream Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1 tablespoon pure vanilla extract
05 - 1/4 teaspoon fine sea salt
→ Mix-Ins
06 - 18 chocolate sandwich cookies, coarsely chopped
# How to Make It:
01 - Whisk the heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a large mixing bowl until the sugar is fully dissolved.
02 - Pour the mixture into an ice cream maker and churn according to manufacturer instructions, typically 20–25 minutes, until soft-serve consistency is achieved.
03 - Chop the chocolate sandwich cookies into bite-sized pieces using a knife and cutting board.
04 - Add chopped cookies during the final 2 minutes of churning to ensure even distribution through the ice cream.
05 - Transfer churned ice cream to a freezer-safe container, smooth the surface, and press parchment paper directly onto the ice cream to minimize ice crystal formation.
06 - Freeze for a minimum of 4 hours until the ice cream is firm enough to scoop.
07 - Scoop and serve immediately, pairing with desired toppings if preferred.
# Expert Tips:
01 -
- Uses simple everyday ingredients you probably already have in your kitchen
- No fancy skills needed and equipment is minimal
- Rich and creamy yet so easy to customize with your favorite cookie flavors
- A crowd pleaser for all ages with classic American nostalgia
02 -
- Perfect for make-ahead desserts and keeps well in the freezer
- A fun hands-on project for kids since they love adding the crushed cookies
- Vegetarian and easily adaptable for gluten free diets with specialty cookies
03 -
- Chill your mixing bowl and whisk before making the base for extra creamy results
- Use a mix of cookie chunk sizes for pockets of crunch and plenty of speckles throughout
- Do not rush the final freeze: cold and patience delivers the scoopable texture everyone loves