Make this delicious and easy homemade cookies and cream ice cream with or without an ice cream machine. Either way, this delicious vanilla custard base with chocolate cookies is perfect for any occasion!
How to Make Homemade Cookies and Cream Ice Cream
A delicious vanilla custard base with chocolate sandwich cookies, such as these homemade Oreos (or any chocolate cookie you would prefer), this homemade cookies and cream ice cream is wonderful for a special event, or just because!
Learn how to make homemade cookies and cream ice cream. This recipe is great to make and share with kids!
For this recipe, we like to use this reusable ice cream container. It's best for homemade ice cream, because it helps keep the ice cream at scoop-able texture, instead of freezing solid!
You can either use an ice cream maker in this recipe or make sure you have a 1.5 quart freezable container.
STEP ONE
In a medium saucepan, whisk the cream, milk, sugar, vanilla and salt together. Bring mixture to a low simmer over medium heat.
STEP TWO
In a separate bowl, whisk the egg yolks. While whisking the entire time, slowly add 1 cup of the hot cream mix into the yolks. Do this slowly to ensure the mixture comes together well.
STEP THREE
Add the cream and yolk mixture back into the saucepan, whisking the whole time, while you bring the heat back up to medium. Keep cooking until the mix thickens and coats the back of a spoon. This should take about 6 to 8 minutes.
STEP FOUR
Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl.
DO NOT SKIP THIS STEP! This will result in a smooth ice cream - otherwise you will have little egg bits in the finished product. Discard the solids.
STEP FIVE
Transfer custard to a new bowl (this will help cool the mixture faster). Stir the mixture every 10 minutes until the mixture cools to room temperature. A dance party every ten minutes with the kids would be an excellent idea! :-)
Cover bowl with cling wrap and chill for about 3 hours (or until cold).
STEP SIX
Add cookies to a Ziploc bag and crush into uneven pieces. You want a mixture of crushed cookie sizes, but you don't want powder!
A rolling pin works really well for this, but you could even use the back of a large spoon instead.
STEP SEVEN
Remove custard from fridge and stir well to loosen. Follow ice cream maker directions to freeze custard.
Add crushed cookie pieces once custard starts to get close to being firm (after about 10 minutes in the ice cream maker).
No ice cream maker? No problem.
If you don't have an ice cream maker, just pour half of the cooled custard into a freezer safe dish and let freeze for 2 hours. Remove from the freezer and stir in half the cookie pieces, freeze again for about 2 hours. Repeat with the remaining custard and cookies.
STEP EIGHT
Serve right away, or freeze for up to 3 months.
MORE RECIPES TO TRY: For another great ice cream recipe try Mint Chocolate Chip Ice Cream, my favorite! Do you know what goes well with ice cream? Yup, cake. Make this Vintage Chocolate Wacky Cake Recipe.
Homemade Cookies and Cream Ice Cream
Ingredients
- 3 cups heavy cream
- 1 cup milk (we use raw)
- 3/4 cup sugar
- 1 tbsp vanilla extract (we use homemade)
- 1/2 tsp salt
- 5 large egg yolks
- 8 chocolate wafer cookies (such as these homemade Oreo cookies)
Instructions
- In a medium saucepan, whisk the cream, milk, sugar, vanilla and salt together. Bring mixture to a low simmer over medium heat.
- In a separate bowl, whisk the egg yolks. While whisking the entire time, slowly add 1 cup of the hot cream mix into the yolks.
- Add the cream and yolk mixture back into the saucepan, whisking the whole time. Bring back up to a medium heat.
- Stirring constantly with a wooden spoon, continue cooking until the mixture thickens and coats the spoon . This will take 6 to 8 minutes to accomplish.
- Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl. DO NOT SKIP THIS STEP! Discard the solids.
- Transfer the custard to a fresh bowl. Stir the mixture every 10 minutes until the mixture cools to room temperature. Cover bowl with cling wrap and chill for about 3 hours (or until cold).
- Add cookies to a Ziploc bag and crush into uneven pieces. You want some large and some small pieces, but you don't want powder!
- Remove custard from fridge and stir well to loosen. Follow ice cream maker directions to freeze custard. Add crushed cookie pieces once custard starts to get close to being firm (after about 10 minutes in the ice cream maker). If you don't have an ice cream maker, refer to the notes of this recipe.
- Serve right away, or freeze for up to 3 months.
Notes
Nutrition
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