Growing up, cookies and cream ice cream was always my favorite treat.
I used to beg my parents for it every time we passed the ice cream aisle and now, making it from scratch at home brings back all those sweet memories.
There’s something so satisfying about creating your own version with real cream, vanilla, and homemade cookies. It’s rich, creamy, and packed with cookie chunks just the way I loved it as a kid.
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You’ll need:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla extract
15–20 chocolate sandwich cookies (like Oreos), crushed
How to make:
In a mixing bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is fully dissolved.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes) until it reaches a soft-serve consistency.
Gently fold in the crushed cookies, making sure they’re evenly distributed. Transfer the ice cream to a lidded container and freeze for at least 2–4 hours until firm.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe container, freeze for 1 hour, stir well, then repeat every 30–45 minutes until it firms up (about 3–4 hours total), folding in the cookie pieces after the first hour.
Cookie Recipe
Of course you can make the cookies on your own! If you want to make homemade chocolate sandwich cookies for your cookies and cream ice cream, here’s a simple version:
You’ll need:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
¾ cup granulated sugar
1 egg
1 tsp vanilla extract
For the filling (optional if you want a full sandwich cookie):
¼ cup butter, softened
1 cup powdered sugar
½ tsp vanilla extract
1–2 tsp milk (as needed)
How to make:
Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, cream the butter and sugar until fluffy, then mix in the egg and vanilla. Gradually add the dry ingredients and mix until a dough forms.
Roll the dough into small balls, flatten slightly, and place them on a lined baking sheet. Bake for 8–10 minutes, then cool completely. If you want to make sandwich cookies, mix the filling ingredients until smooth and spread between two cookies.
Once cooled, you can crush them and fold them into your ice cream—or just eat them on their own! Let me know if you want a vegan version too.