Easy Homemade Ice Cream Recipe

This tasty and easy homemade ice cream recipe combines crispy chocolate sandwich cookie crumbles with rich vanilla ice cream. Grab some spoons, because this creamy frozen treat is one the whole family will love.

Ice cream is a timeless delight that brings joy to all ages. When it comes to flavors that never disappoint, cookies-and-cream ranks high on the list - imagine the perfect combination of creamy vanilla and chocolate cookie crunch in every bite.

In this article you will learn an easy homemade cookies-and-cream ice cream recipe. With a few simple ingredients and a little patience, you can make something that will impress your friends and family. Let's get started.

Required Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 12-15 chocolate sandwich cookies (or more, if needed)
• Extra crushed chocolate sandwich cookies for garnish (optional)

Instructions

Read these instructions carefully for the best results.

1. Ready Your Cookies

Carefully separate the cookies, removing the cream-filled centers and setting them aside. Coarsely chop the chocolate wafer halves into bite-size pieces.

2. Make the Ice Cream Base

In a bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract. Mix well until the sugar is fully dissolved.

3. Blend the Cream Filling

Using a food processor, blend the reserved cream-filled centers into a fine powder. This intensifies the cookie flavor throughout the base.

4. Add the Cookie Magic

Pour the cream-filling powder into the ice cream base and stir well so the flavor is evenly distributed.

5. Freeze and Stir

Transfer the base to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve texture.

6. Fold in the Cookie Pieces

Once churned, remove the base and gently fold in the chopped cookie pieces for crunch in every scoop.

7. Freeze and Firm Up

Transfer the mixture to a lidded container, spreading it evenly. For extra texture, sprinkle more crushed cookies on top, then freeze until firm.

8. Scoop and Savor

Once completely frozen, grab your favorite scoop and serve in bowls or cones. Enjoy.

No Ice Cream Maker? No Problem

Whip the cream to soft peaks, fold in sweetened condensed milk and vanilla, stir in the cookie pieces, then freeze in a loaf pan for about six hours - a simple no-churn version.

Frequently Asked Questions

Can I use evaporated milk instead of condensed milk?

For the no-churn version, sweetened condensed milk is best because it adds both sweetness and a soft, scoopable texture. Evaporated milk is unsweetened and will not set the same way. For more on dairy basics see The Kitchn.

How long does homemade ice cream keep?

Stored airtight in the freezer, it stays best for about two weeks.

Craving more sweets? See our recipe collection.