Indulge in the creamy, dreamy delight of homemade Cookies and Cream Ice Cream, a treat that’s as easy to make as it is irresistible. With just 15 minutes of prep, this recipe combines velvety vanilla ice cream with crunchy chocolate cookie pieces for a perfect balance of textures.
The rich, smooth base contrasts beautifully with the satisfying crunch, creating a dessert that’s both comforting and exciting. Let it chill for 4 hours, and you’ll have a luscious, crowd-pleasing treat ready to scoop and savor.
Each spoonful delivers a symphony of flavors—sweet, creamy, and slightly decadent—making it a dessert you’ll want to share (or keep all to yourself). Perfect for summer gatherings or a cozy night in, this ice cream is a nostalgic yet elevated take on a classic favorite. With 8 generous servings, it’s ideal for satisfying your sweet tooth or impressing guests. Dive into this homemade creation and experience the magic of cookies and cream in every bite!
Ingredients for Cookies and Cream Ice Cream
- 14 oz sweetened condensed milk (use full-fat for creamier texture)
- ¾ teaspoon vanilla extract (pure extract for best flavor)
- ⅛ teaspoon fine salt (balances sweetness)
- 2 ¼ cups cold heavy cream (chill for at least 30 minutes before use)
- 18 Oreo cookies, broken into pieces (divided; 15 for mixing, 3 for topping)
Step-by-Step Instructions
- In a medium-sized mixing bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until thoroughly combined.
- In a separate large mixing bowl, pour the cold heavy cream. Using an electric mixer, beat on low speed, gradually increasing to high. Continue beating until stiff peaks form (the mixture will be thick and fluffy, like cool whip).
- Gently fold the condensed milk mixture into the whipped cream using a spatula until mostly combined.
- Add 15 broken Oreo cookies to the mixture and fold until evenly distributed.
- Pour the ice cream mixture into a 9×5” bread pan (optionally lined with parchment paper for easy removal).
- Press the remaining 3 broken Oreo cookies gently into the top of the ice cream for added texture.
- Cover the pan tightly with plastic wrap, pressing it gently onto the surface of the ice cream to prevent ice crystals.
- Freeze for at least 4-6 hours, preferably overnight, before scooping and serving.
Perfect Pairings: Delicious Toppings and Mix-Ins
Take your Cookies and Cream Ice Cream to the next level with fun and tasty toppings! Drizzle with chocolate syrup or caramel sauce for a sweet twist. Add a dollop of whipped cream and sprinkle with extra Oreo crumbs for added crunch. For a bold flavor combo, try mixing in chopped Andes mints or peanut butter cups before freezing. The possibilities are endless!
Serve It Up: Creative Presentation Ideas
Serve your ice cream in waffle bowls or sugar cones for a handheld treat that’s perfect for summer. For a fancier presentation, scoop into chilled dessert glasses and garnish with a whole Oreo cookie on the side. Pair with a warm brownie or chocolate chip cookie for an indulgent dessert duo that’s sure to impress.
Keep It Fresh: Storage Tips
Store your ice cream in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent ice crystals. It will keep well in the freezer for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping for the perfect creamy texture.
Mix It Up: Recipe Variations
Experiment with different cookie flavors! Swap Oreos for Nutter Butters or chocolate chip cookies for a unique twist. For a minty version, add 1 teaspoon of peppermint extract to the condensed milk mixture. Feeling adventurous? Mix in chocolate chips or sprinkles for extra fun and color.
Quick Tips: Making It Easier
Save time by pre-crushing your Oreos while the heavy cream is whipping. If you don’t have an electric mixer, a stand mixer or hand whisk will work—just be patient as it may take a bit longer to reach stiff peaks. For easier scooping, let the ice cream sit at room temperature for a few minutes before serving.
Cookies and Cream Ice Cream
Ingredients
- 14 oz sweetened condensed milk
- ¾ teaspoon vanilla extract
- ⅛ teaspoon fine salt
- 2 ¼ cups cold heavy cream
- 18 Oreo cookies broken into pieces (divided)
Instructions
- In a medium-sized mixing bowl, whisk together condensed milk, vanilla extract, and salt until thoroughly combined.
- Into a separate, large mixing bowl, pour the heavy cream. Use an electric mixer to beat on low speed, gradually increasing the speed to high. Continue beating on high-speed until stiff peaks form. The mixture will be thick and fluffy, similar in consistency to cool whip.
- Add the condensed milk mixture into the whipped cream and use a spatula to gently fold together until mostly combined.
- Add 15 broken/crumbled Oreo cookies into the mixture and fold into the mixture until completely combined.
- Pour ice cream mixture into a 9×5” bread pan (I like to line my bread pan with a parchment paper sling, but this is not required). Gently press 3 broken Oreo cookies into the top of the ice cream.
- Cover bread pan tightly with plastic wrap, pressing it gently into the surface of the ice cream.
- Transfer ice cream to the freezer and freeze for at least 4-6 hours, preferably overnight, before scooping and serving.