Homemade Cookies And Cream Ice cream is an easy, simple and incredibly delicious summer dessert? Everyone will scream for ice cream when you whip up a batch of this cool and creamy treat.
Not every ice cream recipe is super simple. Last year I made the most amazing chocolate ice cream, it was mind blowingly good, I still dream about it. But it had a lot of steps. Completely and totally worth it, but not something that I’d just whip up on a whim.
Today’s recipe on the other hand, so simple my kiddo could make it. Really. And look at how yummy it is!
Here is what you need to whip up this super simple ice cream… First things first, an ice cream maker. I have a basic Cuisinart Ice Cream Maker.
But you can find some super cute and colorful versions of this as well. I’m LOVING the turquoise blue, yellow and red ones. And Amazon has a hot pink one. Love!
Once you have something to whip up your ice cream in, let’s get to the ingredients.
One thing that this does not have (which keeps it simple) is eggs. Yes, egg yolks certainly create a richer ice cream, but for the ease and amazing taste of this, I can live with out the eggs just fine. All you have to do is combine your milk and sugar in a bowl and mix until the sugar dissolves.
Then add in your heavy cream and vanilla, and that is it. I told you, crazy easy. You can just use pure vanilla extract, but I decided to also add a vanilla bean. Just carefully slice it open and scrape out the seeds. The scent is incredible.
All that gets poured into the ice cream maker which you let run from 20-25 minutes (I did the full 25). At that point you have the most delicious vanilla soft serve. If you want to make it into more of a scoop-able ice cream, then it just needs to spend a few hours hanging out in your freezer.
I like to freeze my basic vanilla, and then add mix-ins (such as Oreos) on a single serve basis, but if you want to make a whole batch of Cookies & Cream, you can add your crushed Oreos (probably about 16 of them, more or less depending on taste) to the ice cream right after it comes out of the maker and before you put it in the freezer. Or wait and mix them in after. You really can’t mess it up.
After freezing a few hours (or even overnight) you have a scoop-able delicious ice cream. It’s great right out of the bowl, but I think cones are so fun, especially in summer. I’m a big fan of The Cone Guys and their creative cones.
Oh yeah! Chocolate Cookie Cones, Crispy Pretzel Cones and Chocolate Chip Cones. They are all fantastic. The chocolate cookie cones are perfect with cookies and cream ice cream.
Hello Summer!
If you have an ice cream maker, this ice cream is too easy not to make up a batch.
If you can’t get enough Oreos, check out my Oreo Stuffed Cookiesand my Oreo Ice Cream Cake.
Easy Homemade Cookies And Cream Ice Cream
Ingredients
- 1-1/2 cups whole milk
- 1-1/8 cups granulated sugar
- 3 cups heavy cream
- 1-1/2 tablespoons pure vanilla extract
- 1 vanilla bean
- 16 Oreo sandwich cookies crushed
Instructions
- In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved, approximately 1-2 minutes.
- Stir in the heavy cream and vanilla.
- Slice open your vanilla bean, scrape out seeds and add to the mixture.
- Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
- Mix in your crushed Oreo cookies.
- If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Don’t forget you can head over to The Cones Guys website for more info on their amazing ice cream cones! And don’t miss my Deep, Dark & Delicious Chocolate Ice Cream recipe. It’s more work than this one, but oh my word, it is the best chocolate ice cream I have EVER had. Especially when you add in chunks of chocolate, peanut butter cups and pretzel cones!
Antonio says
Hello. Which is the picture from your ice cream? The one with the cone or the one in the orange bowl? I ask because there’s a slight difference in color: the one in the cone looks freakishly white (just like Blue Bell’s), while the other one looks somewhat yellowish, just like a vanilla. This is important as I am trying to actually replicate Blue Bell’s. Do you think half&half could be a better option than whole milk? Thanks!!
Christi Johnstone says
Antonio, those are the same batch of ice cream. One under slightly yellow kitchen lighting, and others taken by a window that provides natural sunlight. You could certainly go with half and half, though with three cups of heavy cream, the whole milk is probably adequate, but that’s your call.
Alex says
Have you ever tried making this and instead of using the heavy cream just use milk?
Christi says
Hi Alex, you would end with much more of a ice milk, in my opinion the cream is pretty important for ice cream. That said if you try it, I’d certainly go with whole milk.
Kelsey says
We have a 6 quart ice cream maker. How should I change the amounts to fit the 6 quarts???
Christi says
Hi Kelsey, I guess you would just have to do the math to get the amounts to reach 6 quarts. 1.5 x 4 = 6, so that’s probably what I would do. Good luck!
Nicole says
Could I make this in a food processor then put in a container and freeze?! Or should I just break down and get the ice cream maker?! 🙂
Christi says
Nicole, I haven’t tried it, but maybe it could work? My only concern is that I feel like the food processor actually produces a little heat when you use it. I know there are lots of great no-churn ice cream recipes as well that might work.
Iris says
Hi… Can i use whipping cream instead of heavy cream? Will it make a difference?
Thanks in advance
Christi says
It’s a different texture but it’s still okay.
Jennifer says
I have a question about the eggs….can I add eggs if I want to and how many would I add. I make one that I cook on the stovetop first that is amazing! I would like to try an easier version, but I worry about it affecting the richness and creaminess.
Christi says
Jennifer, I haven’t tried this one with eggs, so I’m afraid I can’t say what the result would be. Sorry! The egg version will always be a bit creamier, but the egg free versions are usually great time savers.
Kim Beaulieu says
Seriously yummy! I love ice cream and I really need to get some of those cool cones.
sally @ sallys baking addiction says
cookies and cream is my favorite!!! this makes me a very happy girl. I need an ice cream maker to feed my addiction. 🙂
Christi says
Sally, you need an ice cream maker! Recipes like this one are ridiculously easy, like shockingly easy! You’d come up with all kinds of amazing combos!
Crystal says
I just bought a tub of Bluebell Cookies n Cream ice cream….so delicious!! I had an old ice cream maker but it was a crank turn so I got rid of it. I’m definitely going to check out the Cruisenart Ice Cream Maker. Thanks for the great post!
Christi says
Crystal, I remember that kind growing up – but wow, it made some great ice cream! There are so many great and affordable ice cream makers out there. For what ice cream is costing these days, and the shrinking container sizes, it’s certainly a decent investment!
Renee @ Awesome on $20 says
I really hope I can have my own ice cream maker someday. I wonder how long it would take to pay for itself with the money I’d save on buying Ben and Jerry’s. This ice cream sounds awesome right now.