This creamy cookies and cream ice cream is super easy to make. Just mix crushed chocolate cookies with sweet vanilla ice cream and freeze it up. Yum!
Honestly, it’s hard to resist sneaking spoonfuls before it even freezes. I love making this on a hot day—it’s just the perfect treat to cool down and enjoy!
Key Ingredients & Substitutions
Heavy Cream: This is essential for giving your ice cream that creamy texture. If you’re looking for a lighter version, you can use half-and-half, but it won’t be quite as rich. I personally love the decadent flavor of heavy cream!
Whole Milk: Whole milk adds creaminess and sweetness. You can swap it with almond milk or cashew milk for a dairy-free option, though it might affect the final texture a bit. Creamy frozen treats are always a hit!
Sugar: Granulated sugar is perfect for sweetness, but honey or agave syrup work well, too. Just remember, if you use liquid sweeteners, adjust the total liquid in the recipe to keep the right consistency.
Vanilla Extract: Pure vanilla extract is best for that classic flavor. If you’re in a pinch, imitation vanilla extract can work, but the taste won’t be the same. I always recommend sticking with the real deal when possible!
Chocolate Sandwich Cookies: Oreos are a classic choice, but feel free to use any chocolate cookie you enjoy, like Thin Mints or even chocolate graham crackers. Mixing it up can lead to deliciously unique flavors!
How Do I Get the Ice Cream to the Right Soft-Serve Consistency?
Churning your ice cream mixture properly is key to achieving that creamy consistency. Here’s how to make sure you’ve got it just right:
- Ensure your ice cream maker is fully frozen before starting. This helps the mixture freeze quickly while churning.
- Keep your cold ingredients cold. The colder everything is going in, the quicker it will churn.
- Don’t rush the churning process. Follow your ice cream maker’s instructions, usually around 20-25 minutes, but start checking for that soft-serve texture a little earlier. Your ice cream should be slightly thicker and able to hold a peak.
Getting the texture right is part of the fun, and it makes the ice cream so much better! Enjoy your homemade treat!
Easy Homemade Cookies and Cream Ice Cream
Ingredients List:
- 2 cups heavy cream, cold
- 1 cup whole milk, cold
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 15-20 chocolate sandwich cookies (like Oreos), coarsely crushed
Time Needed:
This delightful ice cream takes about 10 minutes of preparation time, plus around 20-25 minutes to churn in your ice cream maker. Make sure to allow at least 4 hours for freezing before serving, so it’s firm and perfect for scooping. In total, you’ll need about 4 hours and 35 minutes to make this delicious treat!
Step-by-Step Instructions:
1. Prepare the Ice Cream Base:
Start by grabbing a large mixing bowl. Combine the cold heavy cream, whole milk, granulated sugar, and vanilla extract. Use a whisk to mix everything together until the sugar is completely dissolved and the mixture is smooth. This is your ice cream base!
2. Churn the Mixture:
Next, pour your ice cream base into an ice cream maker. Churn it according to the manufacturer’s instructions; it usually takes about 20-25 minutes. You want it to reach a soft-serve consistency, thick and creamy—perfect for mixing in those yummy cookie bits!
3. Add the Cookie Crumbs:
During the last 5 minutes of churning, sprinkle in the crushed chocolate sandwich cookies. This will allow the cookie pieces to get evenly distributed throughout the ice cream without breaking them down too much. Trust me, those crunchy bits are what make this ice cream so good!
4. Transfer to Container:
Once your ice cream is all churned and ready, grab a freezer-safe container. Transfer the ice cream into the container and smooth the top with a spatula. Make sure it’s well-sealed so no ice crystals form!
5. Freeze Until Firm:
Now it’s time to be patient! Freeze the ice cream for at least 4 hours or until it’s firm. I know it’s tempting to dig in right away, but waiting will definitely pay off in texture and taste!
6. Serve and Enjoy:
When you’re ready to enjoy, scoop the cookies and cream ice cream into bowls. Extra cookies on top for a garnish? Yes, please! Enjoy your homemade treat with family and friends or all by yourself—no judgment here!
This simple recipe will yield a creamy, dreamy cookies and cream ice cream packed with crunchy chocolate cookie bits throughout. Happy ice cream making!
FAQs for Easy Homemade Cookies and Cream Ice Cream
Can I Use Low-Fat Milk Instead of Whole Milk?
Absolutely! While whole milk gives the ice cream its creaminess, using low-fat milk will still work. Just keep in mind that the texture may be slightly less rich. For a balanced approach, consider using 2% milk for a good compromise!
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes, you can! Simply pour the mixed ingredients into a shallow dish and place it in the freezer. Stir it every 30 minutes for about 3-4 hours to break up any ice crystals. This method takes a little more effort, but you’ll still end up with delicious ice cream!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To maintain the best texture, press a piece of parchment paper between the ice cream and the lid to minimize air exposure. It will last for about 2 weeks, but trust me, it’s unlikely to last that long!
What Other Mix-Ins Can I Use?
Feel free to get creative! Instead of chocolate sandwich cookies, you can use crushed wafers, brownie bites, or even cookie dough pieces. Change it up by mixing in some chocolate chips or swirls of fudge for added flavor!
