There’s something nostalgic and utterly comforting about a scoop of homemade Cookies and Cream Ice Cream. The velvety vanilla base swirled with crunchy chocolate cookie pieces is pure dessert happiness, whether you’re enjoying a summer afternoon or just need a little sweet reward. Making this classic from scratch means you get to control the creaminess and the cookie-to-cream ratio so every bite has that perfect contrast of smooth and crumbly.
I love how this recipe turns simple pantry staples into a treat that tastes just like your favorite scoop shop, only fresher and even more irresistible. It’s easy, quick to prepare, and doesn’t require any eggs—just rich, dreamy cream and a handful of Oreo cookies. Dip your spoon through the layers and you’ll smell that sweet vanilla with the satisfying crackle of chocolate biscuits in every mouthful.
Table of Contents
Tools to make creamy Cookies and Cream Ice Cream at home
To get the very best homemade Cookies and Cream Ice Cream, you just need a few kitchen favorites:
- Blender – Blends the cream, milk, sugar, and vanilla extract into a smooth, sweet base with fully dissolved sugar.
- Ice cream maker – Churns the mixture into a creamy, light texture and helps incorporate air for that classic ice cream scoop.
- Freezer-safe container – Holds your fresh ice cream so it sets up beautifully (and makes storage a breeze).
Some days, I love peeking into the freezer to see the magic happening inside—watching that once-liquid mixture turn into a lush, silky treat.
The ingredients that bring this homemade ice cream to life
- cream – The foundation for unbelievable richness and that melt-in-your-mouth texture.
- Whole milk – Balances the thickness of the cream and keeps the base light and scoopable.
- Granulated sugar – Sweetens the blend and helps keep the ice cream soft and smooth in the freezer.
- Vanilla extract – Boosts the creamy vanilla flavors for that classic ice cream shop aroma and taste.
- Oreo cookies, crushed – The star: cookies add deep chocolate flavor and that signature cookies-and-cream crunch.
See the recipe card below for the full list of ingredients and measurements.
How to churn up perfect Cookies and Cream Ice Cream
- Combine the heavy cream, whole milk, sugar, and vanilla extract in a blender. Let the vanilla’s aroma hit your senses as everything pools together, promising that soft, familiar sweetness you’re after.
- Blend the mixture until smooth and the sugar is fully dissolved. The blend should look pale, glossy, and silky with no grit left at the bottom. That’s when you know it’s perfectly prepped for churning.
- Pour the blended mixture into your ice cream maker, then churn according to your manufacturer’s instructions. You’ll see it slowly thickening as air gets whipped in, turning from a thin liquid into a creamy ice cream base.
- In the last 5 minutes of churning, add the crushed Oreo cookies. As the machine mixes them in, listen for the gentle crunch and watch the chocolate flecks swirl through the pale ice cream—this is where the magic happens.
- Transfer the churned ice cream to a freezer-safe container. Smooth the top, then cover and freeze for a few hours, until the ice cream is firm but scoopable. When ready, you’ll find a scoop that holds its shape, studded with cookies in every bite.
Tips, troubleshooting, and common ice cream mistakes
Homemade Cookies and Cream Ice Cream is pretty forgiving, but a few insider tips will make your batch the best it can be:
- If your ice cream is icy instead of creamy: Make sure your ice cream base is blended until the sugar is completely dissolved—scrape the sides of the blender if needed for a silky result.
- If the cookies go soggy: Only add the crushed cookies during the final minutes of churning so they keep their crunch and provide texture contrast in every spoonful.
- Too thin after churning? Some ice cream makers need a little extra freeze time. Let the finished ice cream set in the freezer for a few hours until perfectly scoopable.
- Grainy texture? This usually means the sugar wasn’t fully dissolved in the blend—always ensure your base is ultra-smooth before pouring it into the machine.
I’ve found that using fresh cream and making sure the freezer container is well-chilled beforehand helps create that luscious, scoopable final texture that feels luxuriously old-fashioned.
Pairing ideas and creative Cookies and Cream variations
When it comes to serving Cookies and Cream Ice Cream, the possibilities stretch far beyond a cone or bowl:
- Layer your ice cream in a sundae glass with warm chocolate sauce, fresh whipped cream, and maybe a few extra cookie crumbles on top.
- Pair it with chewy brownies or chocolate cake for a truly decadent dessert.
- Sandwich a big scoop between two chocolate chip cookies for the ultimate ice cream sandwich.
- For a chilly twist, use it as a scoop over hot waffles or pancakes—breakfast suddenly becomes dessert!
Looking for ways to shake up this classic?
- Swap regular Oreos for mint or golden Oreos for a fun flavor shift.
- Add a swirl of peanut butter or fudge during the final churn for a ribbon of extra richness.
- If you want an even lighter dessert, try using light cream and reduced-sugar cookies.
- For a festive version, mix in holiday cookies or extra sprinkles with the crushed Oreos.
FAQs about Cookies and Cream Ice Cream
How do I store Cookies and Cream Ice Cream so it stays creamy?
Homemade Cookies and Cream Ice Cream keeps best in an airtight container in your freezer. Press a layer of parchment directly on the surface before sealing the lid to help prevent ice crystals. For the best flavor and texture, enjoy within two weeks.
Can I use different types of cookies instead of Oreos in this ice cream?
Absolutely! Almost any crunchy chocolate or vanilla sandwich cookie will work. Just be sure to crush them into bite-sized pieces and only mix them in at the end to keep their texture. This gives you endless flavor possibilities for your ice cream base.
Can Cookies and Cream Ice Cream be made ahead for a party?
Yes, it’s a great make-ahead dessert. Prepare the ice cream a day or two before your gathering, and let it sit at room temperature for about 5 minutes before scooping for the creamiest results. Serve with extra cookies on top for a party-friendly touch.
The final word on cookies and cream indulgence
Every spoonful of homemade Cookies and Cream Ice Cream is a trip back to childhood—creamy, cold, studded with just the right amount of crunchy chocolate cookies. The sweet vanilla base and the satisfying crack of cookies in every bite make this treat hard to resist. Scoop it into a bowl, pile it on a cone, or simply grab a spoon straight from the container—however you serve it, this ice cream tastes like pure joy and comfort.
More Delicious Recipes
- Vanilla Ice Cream: This rich and creamy vanilla ice cream serves as a perfect base for mixing in your favorite cookies or toppings.
- Butter Pecan Ice Cream: This indulgent ice cream features a buttery flavor and crunchy pecans, offering a delightful twist on classic flavors.
- Blueberry Ice Cream: With its fruity sweetness, this blueberry ice cream adds a fresh berry twist that complements the richness of cookies and cream.
Cookies and Cream Ice Cream
Ingredients
Equipment
Method
- Combine the heavy cream, whole milk, sugar, and vanilla extract in a blender.
- Blend the mixture until smooth and the sugar is fully dissolved.
- Pour the mixture into your ice cream maker and churn following the manufacturer’s instructions.
- In the last 5 minutes of churning, add the crushed Oreo cookies.
- Transfer the churned ice cream to a freezer-safe container and freeze for a few hours until firm.
