As an Amazon Associate, we earn a small commission from qualifying purchases — at no extra cost to you.
Craving something sweet and creamy? Try this Cookies ‘N Cream Ice Cream Recipe and enjoy a rich, crunchy treat made right at home.
This Cookies ‘N Cream Ice Cream Recipe is the perfect dessert to serve your guests at a small get-together during the hot summer season. It’s easy to prepare and can be stored for weeks. Just follow the instructions carefully, freeze it well, and enjoy it with your family and friends.
Cookies ‘N Cream Ice Cream Recipe
Mix, whip, and prepare desserts with a stand mixer. Check out our Amazon storefront for more kitchen appliances.
Tools Used
Everything you need to make homemade cookies & ice cream
- Ninja CREAMi Deluxe Ice Cream Maker
- Pyrex Mixing Bowl Set
- Cuisinart Food Processor
- Ice Cream Storage Containers
- Spring Chef Ice Cream Scoop
Ingredients
- 1 cup whole milk (very cold)
- 2 teaspoons Pure Vanilla Extract
- 1 cup Oreo Cookies (coarsely chopped)
- 2 cups heavy cream (very cold)
- 3/4 cup granulated sugar
Recipe
Skip pre-freezing and make ice cream anytime with the Whytner Automatic Ice Cream Maker.
- Whisk together the milk and sugar in a cold mixing bowl and continue whisking until the sugar is completely dissolved.
- Now, add heavy cream and pure vanilla extract to the same bowl and stir.
- Transfer the mixture to an ice cream maker’s freezer bowl and churn for about 20 minutes.
- Follow the instructions mentioned on the machine properly.
- Now, add the chopped Oreo cookies and continue to churn for about 5-10 more minutes, or until the mixture is thick and creamy.
- Using a rubber spatula, carefully transfer the mixture to a freezable container.
- Cover airtight and place it in the freezer for about 3 hours.
- Let it set firmly.
- Serve and enjoy.
Serve ice cream in style for family and guests in the DOWAN Dessert Bowl Set.
Tips
- Before starting the recipe, place the mixing bowl and hand whisk in the freezer for a few minutes. The colder everything is, the better.
- For storage, stick a piece of parchment paper on top of the ice cream before covering it with a lid to avoid crystallization.
Master the science and art of homemade ice cream with the help of books—The Perfect Scoop and Hello, My Name Is Ice Cream.
