Cookies and Cream Ice Cream Recipe

Name: Cookies and Cream Ice Cream
Prep time: 10 min
Cook time: 20 min
Total time: 630 min
Ingredients: 1½ tablespoons Corn Starch; 2 cups Whole milk, divided use; 1¼ cups Heavy cream; ⅔ cup Sugar; 1½ tablespoons Light Corn Syrup; 2 tablespoons Pure Vanilla extract or vanilla crush; 3 tbsps Cream cheese, softened; 12 ~ 15 Oreos (or chocolate wafer cookies), crushed or chopped*

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Creamy, decadent and delicious Cookies and Cream Ice cream. This recipe is egg-free, easy to make and is a perfect summer treat.

White bowl with 3 scoops of cookies and cream ice cream

Who doesn't like Ice Cream? My family loves them and I love making them. We have been enjoying homemade ice cream all summer long.

Did you know that 'Cookies & Cream' flavor is one of the most popular ice cream flavors in the US. I would probably agree because my kids enjoyed it a lot.

This frozen treat is nothing but vanilla ice cream base swirled with crushed chocolate wafer cookies (like oreos). My version has no eggs, but it is creamy and decadent.

You need an ice cream maker to make this yummy summer treat. But if you don't have one, I have included an alternate method in FAQ.

What makes this eggless recipe creamy is the addition of cream cheese and corn starch. It prevents in the formation of icicles and keeps it soft even when frozen.

Ingredients

Here is what you need to make this frozen dessert:

Dairy - whole milk, heavy cream
Cream cheese - is an interesting addition and helps in preventing the formation of icicles to make creamy, soft ice cream
Sugar, cornstarch, light corn syrup
Pure vanilla extract or vanilla crush adds beautiful flavor
Chocolate wafer cookies - we love Oreos here

Ingredients needed - milk, heavy cream, sugar, oreos, cream cheese, cornstarch, crushed vanilla

Instructions

In a small bowl, whisk corn starch with 3tbsp milk and set aside.

Combine remaining milk, heavy cream, sugar and light corn syrup in a large saucepan. Bring the mixture to a boil and let it simmer for 4 minutes or until the sugar is completely dissolved.

Turn off the heat. Gradually add the cornstarch mixture.

Return to boil and cook on moderately high heat, whisking continuously, until the mixture thickens and coats the back of the spoon, about 3~4 minutes.

Remove from heat and stir in the cream cheese and vanilla extract. Let the mixture cool completely. Chill for at least 4 hours or overnight.

Step by step photos showing the making of vanilla base, addition of cream cheese and vanilla

Once thoroughly chilled, follow your ice cream machine instructions to make the ice cream. Stir in the crushed oreos into the ice cream and enjoy right away or freeze for later.

Step by step photos showing churning of ice cream and addition of crushed oreos

Frequently Asked Questions

Can I make the ice cream without an ice cream maker?

Use a food processor to make the most creamy ice cream. Freeze the base flat in a large ziplock bag. Once frozen, break up the frozen base into chunks. Pulse the chunks in the food processor and freeze again.

Can I use low fat milk?

I highly recommend using full fat milk because that gives the best texture. But you can use 2% milk if you really have to. Try not to use 1% or skim.

Tips

For the best texture, use full fat milk.
Chill the custard well before churning the ice cream.
Make sure to freeze the ice cream container according to your machine instructions. Mine has to be frozen for at least 24 hours.
Oreos can be finely crushed as I did. Or you can chop them into big and medium size chunks to give some texture to the dessert.

More homemade kid friendly sweet treats