Cookies and Cream Ice Cream
Cookies and Cream Ice Cream is one of my all-time favorite ice cream flavors! The Oreo cookies give the perfect crunch to an already sweet vanilla cream base. A very dangerous concoction for ice cream addicts, like my family of four! 🙂
Homemade Ice Cream
One of my favorite childhood memories is that of ice cream making. My mom mixed it and my dad cranked it. Since we lived in Iowa, Dad usually used fresh snow along with rock salt to help churn the ice cream. My job was to keep Dad company in the basement, and then of course, to EAT it.
We rotated between vanilla and chocolate ice cream when we were kids. I love trying new flavors, and am currently dreaming up all kinds of new recipes to share with you.
Ingredients needed for Cookies and Cream Ice Cream:
- Eggs – Temper the eggs in some of the cream mixture, or use pasteurized eggs (which are safe to eat in raw form).
- Sugar – Regular white sugar.
- Vanilla – I always use Watkins Vanilla for my ice cream recipes because it has the best flavor.
- Dairy – Equal parts of heavy cream to 1 or 2% milk.
- Oreo Cookies – You’ll need one package of regular Oreo cookies.
- Ice and Rock Salt – These are used for churning the ice cream only. They don’t go into the actual recipe ingredients.
How to make Cookies and Cream Ice Cream:
- Prep Oreos. Use a food processor to pulse the Oreos into course crumbs and pieces. Don’t over-process.
- {IN ADVANCE} The night (or several hours) before mixing, temper the eggs. In a mixing bowl, whisk the eggs. On your stove top, combine two cups of milk, the sugar, and salt – and heat (without boiling). When it is hot, pour about one cup (or a little more) into the eggs, whisking it constantly as you pour. (You don’t want scrambled eggs!) Then pour the eggs mixture back into the sauce pan and heat to approximately 160 degrees, stirring often. Place this mixture in the refrigerator to cool completely.
- {WHEN READY} Mix up the ice cream mixture. In a large mixing bowl, combine the chilled tempered eggs, the remaining milk, the heavy cream, and vanilla – and whisk vigorously.
- Add to a 4-quart canister. Carefully, pour the mixture into the canister of the ice cream maker.
- Start ice cream maker. (We do this outside.) Place the canister into the ice cream maker, and layer the ice and rock salt all around it. As ice melts, continue adding layers of ice and salt. You’ll know when it’s done when ice cream starts to expand and thicken, and the ice cream maker slows down.
- Store ice cream. Remove the canister from the ice cream maker, and pour it into a large Tupperware container. Stir in the crushed Oreos. Let the ice cream harden in the freezer a couple of hours before serving, if you can wait that long.
Some helpful tips for making EPIC homemade ice cream:
- Pasteurized eggs are sometimes hard to find, but they are safe to eat in raw form. You can use these instead of tempering your eggs.
- You want to make sure that you don’t over-fill the canister. The sweet cream mixture needs room to expand as it freezes, and you will know the ice cream is close when you can see it rise to the top. If you fill it too full, you will be churning forever, and the end result will be a cold creamy liquid, instead of ice cream.
Other delicious ice cream recipes for you to try:
- Strawberry Ice Cream
- Double Chocolate Ice Cream
- Very Berry Strawberry Ice Cream
- Creamy Peanut Butter Ice Cream
Time for an ICE CREAM Party!
Kitchen Tools used for this recipe: (Affiliate Links)
- Food Processor
- 11-Inch Whisk – to whisk the ice cream mixture
- 4-Quart Electric Ice Cream Maker
Make this ice cream next: Double Chocolate Ice Cream
xoxo ~Sue
Cookies and Cream Ice Cream
Cookies and Cream Ice Cream is one of my all-time favorite ice cream flavors! The Oreo cookies give the perfect crunch to an already sweet vanilla cream base.
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Servings: 12 people
Calories: 574kcal
Ingredients
- 14.3 oz. package Oreo Cookies – not double stuffed
- 5 large eggs (you'll need to temper them) – or use pasteurized eggs
- 4 cups milk – I use 1 or 2 %
- 1 1/4 cups sugar
- a dash of salt
- 4 cups heavy whipping cream
- 3 Tablespoons Watkins Vanilla
Instructions
- Using food processor, pulse Oreo Cookies until crushed, leaving some bigger chunks. Don’t over-pulse. Set aside.
- {IN ADVANCE – Temper the eggs.} Several hours (or overnight), whisk the eggs in a bowl. On your stove top, heat two cups of milk, the sugar, and salt over medium heat. Don't boil! When the mixture is hot, pour a cup or more into the eggs, whisking continually. (You don't want the eggs to cook!) Then pour the egg mixture back into the sauce pan, and heat to about 160 degrees. Place the mixture in the refrigerator to cool completely.
- {WHEN READY} Mix up the ice cream mixture by combining the chilled tempered egg mixture, the remaining two cups of milk, the heavy cream, and vanilla. Whisk vigorously, or until very well com bined.
- Pour into 4-quart canister of ice cream maker. This should fill to about 2/3 – 3/4 full. DON’T OVERFILL or ice cream can’t expand, and you will be left with only a sweet cream.
- Place canister into ice cream maker, and layer ice and rock salt all around canister. Fill all the way to the top of barrel and start. As ice melts, continue adding more ice and rock salt. When you see ice cream rising to the top of the canister, and ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from 30 minutes to an hour.
- When ice cream is done, combine it with the crushed Oreo cookies. Store it in the a large Tupperware container with a lid in the freezer. For best results, freeze for a couple of hours for it to fully set up before serving.
Video
Notes
- Pasteurized eggs are sometimes hard to find, but they are safe to eat in raw form. You can use these instead of tempering your eggs.
- You want to make sure that you don’t over-fill the canister. The sweet cream mixture needs room to expand as it freezes, and you will know the ice cream is close when you can see it rise to the top. If you fill it too full, you will be churning forever, and the end result will be a cold creamy liquid, instead of ice cream.
Nutrition
Calories: 574kcal | Carbohydrates: 56g | Protein: 9g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 206mg | Sodium: 256mg | Potassium: 289mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1455IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!
Can the mixture be made a couple of days ahead of when you want to make ice cream?
Yes, you can do that as long as the eggs are properly tempered. Make sure you whisk it really well before placing it in ice cream churner.
Thanks for the Double Chocolate sample. It is ready.
Patiently waiting for the Double Chocolate. Christmas feeling in July.