So, Let Me Tell You About My Cookies and Cream Ice Cream Obsession
Alright, so I’ve probably made this Cookies and Cream Ice Cream a dozen times—or maybe more, who’s counting? My sister still teases me because the very first batch I whipped up basically turned into a cookies and milk soup (long story, milk was too warm, but hey, learning curve). Anyway, this recipe has travelled with me from my tiny one-bedroom flat to the house I have now, and it’s always the one I make when someone’s had a rough week or, you know, just when I want to eat ice cream for dinner. Because why not? Life’s short and all that. Oh—did I ever tell you about the time I dropped half the Oreos on the floor and my dog beat me to them? He was thrilled. Me, less so.
Why I Keep Coming Back to This (and Maybe You Will Too…)
I make this when I want something that tastes a little fancier than store-bought but doesn’t take all day. My family goes a bit bonkers for it, especially my nephew who swears it’s better than the stuff at Cold Stone (not that I’m keeping score, but…I totally am). Plus, no eggs or custard faff—just mix, churn, and you’re off to the races. If I’m feeling lazy, I use whatever cookies are knocking about in the cupboard; sometimes plain chocolate biscuits do the trick, though I can hear my gran gasping at the thought. And one time, when I ran out of cream, I tried subbing in some Greek yogurt. Was it a hit? Er, not really. But hey, it was edible, sort of. (You live, you learn…)
What You’ll Need (Plus My Oddball Substitutes)
- 2 cups heavy cream (I’ve even used Elmlea in a pinch; don’t @ me!)
- 1 cup whole milk (semi-skimmed is ok, but you’ll lose a bit of the creamy magic)
- 2/3 cup sugar (granulated or caster, whatever’s on hand)
- 1½ tsp vanilla extract (the real stuff is pricier but so much nicer—though I’ve used the cheap stuff and nobody noticed)
- 2 big handfuls (about 15) chocolate sandwich cookies (Oreos, or whatever brand you fancy; my cousin swears by Lidl’s own, and honestly, they work great)
- Pinch of salt (skippable, but I think it brings everything together)
- Optional: splash of espresso or coffee liqueur (my secret grown-up twist for the evenings)
How I Actually Make It (and Where I Always Sneak a Bite)
- First, grab a big bowl and mix the cream, milk, sugar, vanilla, and salt. Give it a good whisk or, if you’re lazy like me some evenings, shove it all in a jar with a tight lid and shake the daylights out of it. Make sure the sugar’s well dissolved. (I sometimes taste it at this stage, just to check the sweetness—and because it’s already delicious.)
- If you have an ice cream maker, pour this base in and let it churn according to the machine’s instructions—usually about 20–25 minutes. It’ll look kind of like soft-serve, and that’s exactly what you want. If you don’t have a machine, see my cheeky hack down below.
- While that’s churning, take your cookies and smash them up. I put them in a zip-top bag and bash them with a rolling pin. Or sometimes just my fist if I’ve had a stressful day (works wonders). You want a mix of chunks and crumbs, not dust.
- Once your ice cream base is thickened, fold in the cookie pieces by hand. Try not to eat all the cookies before they make it to the bowl. (No shame if you do. We’ve all been there.)
- Scoop the mixture into a lidded tub. Freeze for at least 3–4 hours till it’s scoopable. Don’t worry if it looks a bit weird at this stage — it always does. I usually cover it with parchment so it doesn’t get icy on top.
Things I Wish Someone Had Told Me
- If your cookies are super fresh, they might go soggy (but I actually kinda like that—it’s a texture thing).
- Letting the base chill in the fridge for an hour before churning makes it even creamier, but honestly, I forget half the time and it’s still great.
- Don’t over-churn or you’ll get what I call ‘ice cream butter’ (yep, I did that once, it was… not ideal).
How I’ve Played Around With This (Sometimes Successfully…)
- Swapped in chocolate chip cookies for a totally different vibe; good, but a bit too sweet for me.
- Added peanut butter swirls. Major win, but only if you’re a PB fan.
- Tried mint extract once. Hm. All I’ll say is, my family asked politely for the classic next time.
What If You Don’t Have an Ice Cream Maker?
No worries! Just pop the mixed base (before the cookies) into a shallow tin, freeze for an hour, then stir well, breaking up any icy bits. Repeat that two or three times, then stir in the cookies and give it a final freeze. It’s a bit more hands-on, but it works—promise! Or, if you’re feeling brave, check out this method from Serious Eats, which I reckon is pretty clever.
How Long Will This Actually Last? (Real Talk)
If you stash it in a good container with a lid, it’ll keep in the freezer for about a week. Maybe even two. Though honestly, in my house it never lasts more than a day! If it does go a bit icy, just let it soften on the counter for 5–10 mins before scooping.
How We Like to Serve It (And That One Weird Habit)
Straight from the tub, usually. But if I’m feeling fancy, I’ll plop a scoop (or two, let’s be honest) between two homemade cookies for an ice cream sandwich. My uncle likes his with a drizzle of chocolate sauce and a sprinkle of sea salt. Oh, and my best mate puts it in a cone with a handful of sprinkles, like he’s six again. I sometimes crumble extra cookies on top just because I can.
Pro Tips (Aka, Mistakes I’ve Already Made So You Don’t Have To)
- I once tried rushing the freezing step and ended up with a weird, half-melted mess. Not worth it. Give it the time it needs.
- Don’t over-mix after adding the cookies or you’ll lose the nice chunky bits.
- Actually, I find it works better if you eat your first scoop the next day—flavours really blend. But who has that kind of patience?
Your Burning Questions (Because Yes, I’ve Been Asked These)
- Can I use low-fat milk? You can, but it won’t be as creamy. Still tasty though. If you go this route, maybe add a splash more cream if you have it.
- What if I don’t have vanilla? Honestly, skip it or try almond extract for a twist. It’s not the end of the world.
- Can I double the recipe? Absolutely, but make sure your ice cream maker (if using one) can handle it. Mine once overflowed and it was a proper mess. Lesson learned!
- Do I have to use Oreos? Nope! Any chocolate sandwich cookie works. Or be adventurous, I once tried ginger nuts. Not my best idea, but maybe it’s your thing?
- Is it gluten-free? Only if your cookies are—check labels. There are plenty of gf options out there now, thank goodness. I like these homemade gluten-free “Oreos” if you wanna go the extra mile.
Anyway, hope you have fun with this! If you try something wild (or even if you just make the classic), let me know how it goes. Now, if you’ll excuse me, I think there’s a tub in the freezer calling my name…
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 18 chocolate sandwich cookies (such as Oreos), coarsely chopped
- 4 large egg yolks
Instructions
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1In a medium saucepan, whisk together the milk, sugar, and salt. Heat over medium heat until the mixture is warm and the sugar is dissolved.
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2In a separate bowl, whisk the egg yolks. Slowly pour some of the warm milk mixture into the yolks, whisking constantly, then return the mixture to the saucepan.
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3Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.
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4Pour the mixture through a fine-mesh sieve into a clean bowl. Stir in the heavy cream. Cover and chill in the refrigerator for at least 4 hours or until completely cold.
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5Churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes, add the chopped chocolate sandwich cookies.
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6Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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