Cookies and Cream Ice Cream

Cookies and Cream Ice Cream- Smooth and creamy vanilla ice cream loaded with chunks of Oreo cookies. A classic ice cream flavor that is even better homemade!

Cookies and cream has always been one of my very favorite ice cream flavors. This recipe is extra rich and creamy, and I simply adore it! It does have a custard base, so you have to cook it first, but the silky texture makes it worth it. It is absolutely delicious!

I have one of these ice cream makers and I love it! You do not need to use ice, you just freeze the canister ahead of time. Genius! It makes about a quart of ice cream which is perfect for my family. The problem is that we love having people over for homemade ice cream in the summer.

One quart isn’t really enough to be shared. So I have been looking for an additional canister to buy. That way I could make 2 batches one right after another. I got really lucky and found an almost new one at my local thrift store. Perfect!

 So, in honor of my new ice cream maker, of course I had to make some homemade ice cream. I started with the same base I use for my Peppermint Ice Cream, I just tweaked it a little. This is soooo good, you really must try it. Yum! Make sure you leave large chunks of oreos, because that is the best part about cookies and cream ice cream!

How to make Cookies and Cream Ice Cream

Ingredients:

• milk (I use 2%, but any kind should work.)
• egg yolks
• granulated sugar
• salt (It may seem strange to add salt to ice cream, but adding a little bit boosts the flavor. Trust me!)
• vanilla extract 
• cream (Heavy cream yields the creamiest ice cream, but whipping cream also works.)
• Oreos (We prefer regular, not double stuf.)

1. Combine milk, egg yolks, sugar, and salt in a saucepan. Whisk together till blended well.
2. Heat over medium heat, stirring constantly, till mixture barely comes to a boil. Remove from heat.
3. Cover and chill till cold. (I usually put the pan in a sinkful of ice water to speed the process.) Stir in vanilla and cream.
4. Freeze in ice cream freezer according to manufacturer’s instructions.
5. Stir in Oreo pieces and place in an airtight container in the freezer to harden for 1-2 hours.

PRO TIPS:

• After you break the Oreos into chunks, place them in a bowl or ziplock bag and freeze them. That way when you add them to the ice cream mixture, they won’t melt it.
• I like to freeze the container that I will be storing the ice cream in. When you pour the ice cream from the ice cream maker into a bowl that is already ice cold, the ice cream sets up faster and freezes more evenly.

MORE HOMEMADE ICE CREAM RECIPES:

• White Chocolate Raspberry Swirl Ice Cream
• Mud Pie Ice Cream
• Rocky Road Ice Cream
• Burnt Almond Fudge Ice Cream
• Butterfinger Ice Cream
• Peanut Butter Cup Ice Cream
• French Vanilla Ice Cream
• Milky Way Ice Cream
• Lemon Blueberry Ice Cream
• Chocolate Oreo Ice Cream
• Tin Roof Ice Cream

HOMEMADE COOKIES N CREAM ICE CREAM

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Yield: 1 quart

Cookies and Cream Ice Cream

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Creamy vanilla ice cream with chunks of Oreos.

Prep Time 25 minutes

Additional Time 3 hours

Total Time 3 hours 25 minutes

Ingredients

• 1 cup milk
• 4 egg yolks, well beaten
• 1 cup sugar
• 1/8 tsp salt
• 4 tsp vanilla extract
• 2 cups cream (heavy or whipping cream)
• 1 1/2 cups broken Oreos

Instructions

1. Combine milk, egg yolks, sugar, and salt in a saucepan. Whisk together till blended well.
2. Heat over medium heat, stirring constantly, till mixture barely comes to a boil. Remove from heat.
3. Pour mixture through a fine mesh strainer to remove any lumps.
4. Cover and chill till cold. (I usually put the pan in a sinkful of ice water to speed the process.)
5. Stir in vanilla and cream.
6. Churn in an ice cream freezer according to manufacturer instructions.
7. Stir in Oreo pieces and place in an airtight container in the freezer to harden for 1-2 hours.

Recommended Products

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  Ice Cream Scoop, Mint
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  Cuisinart 1-1/2-Quart Freezer Bowl
• 
  Cuisinart 1.5 Quart Ice Cream Maker

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 727Total Fat: 43gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 216mgSodium: 366mgCarbohydrates: 79gFiber: 2gSugar: 59gProtein: 8g

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