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Homemade Cookies and Cream Ice Cream: Easy and Delicious Recipe

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Looking for a simple yet delicious homemade treat? This easy cookies and cream ice cream recipe uses only five ingredients and no eggs. You don’t need to be a professional chef to make it, and an electric ice cream maker helps simplify the process.

Imagine scooping up creamy, rich ice cream filled with chunks of your favorite chocolate sandwich cookies. With just a few steps and a bit of freezing time, you can enjoy this classic flavor at home. This recipe is perfect for a fun family activity or to impress guests at your next gathering.

By making your own cookies and cream ice cream, you can control the ingredients and customize it to your taste. Plus, homemade ice cream always tastes better! Keep reading to find out how you can whip up this delicious treat in no time.

Exact Ingredients (+ Possible Substitutes)

To make homemade cookies and cream ice cream, you’ll need just a few ingredients. Here’s what you need:

Basic Ingredients:

  1. Whole Milk: 1 cup
  2. Granulated Sugar: 3/4 cup
  3. Heavy Cream: 2 cups
  4. Vanilla Extract: 2 teaspoons
  5. Chocolate Sandwich Cookies (like Oreos): 10-15 cookies, crushed

Possible Substitutes:

  • Whole Milk: You can use half-and-half or 2% milk if you prefer a lighter texture.
  • Granulated Sugar: Coconut sugar or honey can be used, but they will change the flavor slightly.
  • Heavy Cream: Whipping cream or a mix of cream and milk can work as an alternative.
  • Vanilla Extract: Vanilla bean paste or vanilla essence can be used for a similar flavor.
  • Chocolate Sandwich Cookies: Use any brand of chocolate sandwich cookies or try gluten-free cookies if needed.

Helpful Tips:

  • Chilled Ingredients: Keep your milk and heavy cream in the fridge until you’re ready to use them. This helps the ice cream freeze faster.
  • Crushing Cookies: Place the cookies in a ziplock bag and crush them with a rolling pin for chunky pieces, or in a food processor for finer bits.
  • Stirring Sugar: Make sure the sugar is completely dissolved in the milk before adding other ingredients. This ensures a smooth texture.

Remember, the key to great homemade ice cream is fresh ingredients and proper mixing. Adjust the sweetness and vanilla to your taste!


First, gather your ingredients: milk, sugar, heavy cream, and vanilla extract.

In a large bowl, whisk together the milk and sugar until the sugar dissolves.

Add the heavy cream and vanilla extract. Stir until everything is well combined.

For the best results, refrigerate the mixture for at least one hour. This helps it chill properly.

Pour the mixture into your ice cream maker.

Follow the manufacturer’s instructions for your ice cream maker. Times may vary depending on your machine.

While the ice cream is churning, prepare the cookies. Place them in a ziplock bag and crush them with a rolling pin until you have chunks.

When the ice cream reaches a soft consistency, slowly add the cookie chunks.

Continue churning until the ice cream is thick and creamy.

Transfer your ice cream to a freezer-safe container.

Freeze for a few hours to let it firm up.

Enjoy your homemade cookies and cream ice cream!

Tips, Tricks & Storing


  • Use high-quality ingredients like fresh cream and good vanilla extract for the best flavor.
  • Chill the ice cream base for at least 1 hour before churning. This helps it freeze better.
  • Crush the cookies just before adding them to keep them crunchy.
  • For a smoother texture, strain the mixture before chilling.


  • To make the ice cream extra creamy, you can add a bit of corn syrup or sweetened condensed milk.
  • If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir every 30 minutes until it’s frozen.
  • Mix in cookie chunks when the ice cream is semi-solid to prevent them from sinking to the bottom.


  • Store your ice cream in an airtight container to prevent freezer burn.
  • Place a piece of plastic wrap directly on the surface before sealing the container to avoid ice crystals.
  • Freeze the ice cream for a few hours after churning for a firmer texture.
  • Your homemade ice cream is best eaten within 2 weeks for the freshest taste.

Recipe Variations & Serving Suggestions

To add a twist to your homemade cookies and cream ice cream, try these variations.

Chocolate Chips: Add a handful of mini chocolate chips to the mixture just before it finishes churning for an extra chocolatey crunch.

Mint Flavor: Stir in a teaspoon of mint extract along with the vanilla extract. This gives your ice cream a refreshing minty taste.

Peanut Butter Swirls: Soften a few tablespoons of peanut butter and swirl it into the ice cream mixture before freezing it. This pairs wonderfully with the cookies.

Brownies: Instead of cookies, mix in small brownie chunks. The fudgy texture complements the creamy ice cream beautifully.

Fruit Mix-ins: Add chopped strawberries or raspberries to the mix for a fruity twist. Fresh fruit adds a pop of color and extra flavor.

Here are a few serving suggestions to make your ice cream even more enjoyable:

  • Waffle Cones: Serve your ice cream in waffle cones for a classic experience.
  • Sundae Bar: Set up a sundae bar with toppings like hot fudge, caramel sauce, whipped cream, and sprinkles.
  • Ice Cream Sandwiches: Scoop the ice cream between two cookies to create delicious ice cream sandwiches.
  • Milkshakes: Blend a few scoops of the ice cream with milk to make a creamy milkshake. Top with whipped cream and a cherry for a diner-style treat.

Try these variations and serving ideas to make every scoop of your homemade cookies and cream ice cream special!

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.