Creamy, decadent and delicious Cookies and Cream Ice cream. This recipe is egg-free, easy to make and is a perfect summer treat.
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
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.
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.
Frequently Asked Questions
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.
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
- 2 ingredient ice cream bread
- Strawberry Crush
- Eggless Mocha Ice Cream
- Chocolate Affogato
- Vegan chocolate pudding cake
Cookies and Cream Ice Cream
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*
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.
- 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.
Notes
- 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.
Priya Srinivasan
Wow!! pavani, superb yaar!! loving it, i want that cone now, lip-smacking good!!!
Srivalli
Gosh wish I had it right for myself!..too good Pavani...
vaishali sabnani
This is one flavor that I really enjoy, we have a popular brand which sells cookies and cream , and it is delicious, but Pavani, your ice cream looks better than the store one also. Must give it a try.
Sarita
Cookies ice cream must have tasted great! Nice recipe.
sneha datar
Irresistible cookies ice cream.
Sowmya :)
Looks delectable....lovely clicks!
Mayuri Patel
Pavani, its bed time and your clicks are tempting me!!!! I've tasted cookies and cream ice cream once and loved it. I was wondering if I could use honey or maple syrup instead of corn syrup?
Toni Dash
This is so good and delicious!! Everyone loved this treat!
Kathryn Donangelo
I never knew ice cream could be so delicious without eggs! Cookies and cream is my all time favorite and this was so amazing!!
Angela
Great consistency and great taste. A recipe everyone loved.
Traci
Fun, easy, and delicious! Love it that this is eggless too. Thanks for sharing another winner!
Shelley
So brilliant to use cream cheese and corn starch as an egg substitute - I didn't know that could work, but it's both smart and delicious! My ice cream maker doesn't get used enough, and now I have a wonderful new reason to fire that baby up! You're so right - cookies and cream is ALWAYS a huge fave!