Cookies and Cream Ice Cream

Last week I was trying to decide what new flavor of ice cream I wanted to try next, but so many things sounded good that I was overwhelmed.  Then I realized I had a couple of half empty packages of Oreos leftover from other recipes like this and this.  So, Oreo ice cream it was!  Many times in the past when I have considered making Oreo ice cream, I thought I would just throw chopped Oreos into my favorite vanilla ice cream and call it good.  But then I saw this recipe on Nikki’s blog and I decided to give it a try.  I’m glad I did, because I think the custard base makes this truly worthy of the “cookies and cream” title.  I have always noticed when ordering cookies and cream at an ice cream shop that it seems creamier than your average ice cream, and this seems to be the key.  Don’t get me wrong, that classic vanilla is very creamy on its own, but this French-style batter puts it over the top.  

I made one minor adaptation from Nikki’s version.  She commented in her post that her ice cream was much darker than she had hoped for.  I attribute this to adding the cookie pieces while the ice cream maker is still mixing.  In my experience, this simply mashes your mix-ins and makes scary noises.  I prefer to fold in all my mix-ins by hand once the ice cream has been transferred to a storage container, so that they are left intact and the batter is still a nice cream color.

Cookies and Cream Ice Cream
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, coarsely chopped 

Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.

Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer half of it to a storage container.  Add half of the chopped Oreo pieces and fold in gently with a rubber spatula.  Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined.  Freeze until completely hardened. 

Source: adapted from Pennies on a Platter

27 Responses

  1. Mmmm that looks so good! Makes me want to pull out the old ice cream maker and give it it’s first whirl of the year! Thanks for the recipe!

  2. Looks delicious and a great reminder I need to start freezing my ice cream bowl for ice cream!

  3. who ever has leftover oreos?

  4. You got so into this! It was a great read!!!

  5. Yes, I agree with adding the toppings after the churning process. You should do the same thing when you want to add chocolate or caramel ribbons to your ice cream as well.

    I will DEFINITELY have to try this with my new ice cream maker! Thanks!

  6. Cookies and cream is all time favorite ice cream! I would love to make it at home this summer 🙂

  7. Yay, I’m happy to see this recipe. I have exactly six yokes I need to use up and I have some leftover oreos, too!

    Your ice cream looks wonderful!

  8. Cookies and cream has been my favorite type of ice cream since I was a child. I’ll definitely have to try this recipe!

  9. It looks fantastic! I like your adaptation. I’m going to stir it in next time, too! It just looks so much prettier! 🙂

  10. […] Cookies and Cream Ice Cream by Annie’s Eats […]

  11. My husband would definitely love this one. He loves Oreos.

  12. I just made this!!
    Thank you for the recipe….

  13. I made this ice cream tonight and everyone loved it. I have to say, though, it was no problem putting the cookies in while churning. Just crack them into fourths and drop in. It was really simple and the cookies got distributed evenly. I also made a strawberry sauce to put on top which was really tasty.

  14. What kind of ice cream making machine do you have? The one from Williams Sonoma??

  15. Ok, I was so excited to make this, but something did not turn out quite right. It came together beautifully and easily, but the end product tastes very, very egg-y. What size eggs did you use? I had extra-large on hand, so that’s what I used. I think I should have cut it down to three egg yolks. I’m going to make this again using B&J’s sweet cream recipe.

    • Hi Jill,
      Sorry to hear it didn’t turn out well for you. Mine did not taste the least bit egg-y, so I don’t know what happened with yours. I used large eggs since that is what I always have on hand.
      🙂 Annie

  16. I made this last week and have been eating a bit of it every night since…it turned out SO creamy and smooth. I did think that it had a very strong vanilla taste…I don’t know that I’ve ever used a whole tablespoon of vanilla in a recipe before. My hubby liked it, but I like to taste the oreos more. I will definitely make it again and maybe just cut the vanilla in half.

  17. HELP!!!! Okay, so after recently finding your blog and reading through 90% of it in one night I decided the first recipe I would try would be the Cookies and Cream Ice Cream. I was in shock that I never heard of the KA attachment and ran out to buy it. Now my problem – I tempered the eggs, I know I did and after about 4 minutes back in the pot and stirring continously lumps started to form, lots of them! I was also horrified to remember that I threw out my sieve last week since I never used it in 6 years so with some quick thinking I used a strainer and paper towels to strain my ice cream which resulted in a little over a cup and a half of liquid and two cups of “egg custard” – I assume this was not supposed to happen!!!! I put it in the KA anyway because the resulting liquid tasted good and the kids were anxious but after freezing it was not really creamy. Where did I go wrong?!?!? Yours looks perfect. Any advice would be greatly appreciated!!!!

    • Jean-Marie,
      You need to invest in an instant-read thermometer. It takes all the guesswork out of custards and such. There is a very narrow temperature margin where your custard is safe. Below 170 and it won’t thicken properly, but above 180 and you will end up with scrambled eggs, as in your case. I use an instant-read thermometer every time and have never had any problems with custards and such.

  18. Thanks for your help!! I will try again.

  19. how much ice cream does this recepie make? and does this work if i do it in a bag with ice for a school lab?

    • Ree,
      It makes about 1 quart. I have no idea if it would work in a bag with ice – I’m thinking no. But, I have no idea how that works, I’ve never tried it.

  20. Annie — Do you know how much this makes?? I’m planning on taking this to a cookout and need to know if I should make an additional batch.


  21. Oh man, I need to start reading comments… I see the above. Sorry!

  22. I made this today when I found an icecream maker locked away in the kitchen cabinet. Best icecream I have ever tasted! So creamy and delicious. Thank you, thank you, thank you for posting this recipe.

  23. Annie, about six weeks ago, I found your website from Heather Drive and have been obsessed ever since. I made this recipe this past weekend, and it’s been a joy coming home from work and enjoying a small cone of this amazing ice cream each night. Thanks! I can’t wait to try some more of the recipes I have printed in the coming weekends. P.S. Your family is beautiful.

  24. We made this recipe this weekend and it is FANTASTIC! So creamy and amazing. Lots of yummy cookie bits throughout! Can’t wait to try another ice cream recipe!!

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