Desserts, Food, Ice Cream

{Loaded} Cookies and Cream Ice Cream


Cookies and cream ice cream was one of the first ice cream recipe I tried when I got my ice cream maker.

The hubby is a cookies and cream fanatic, so it’s one of the common flavors I buy. However, I like lots of “mix-ins” (cookie pieces) in my ice cream, and I have trouble finding store bought ice creams with enough cookie pieces.  I definitely always have to buy the “loaded” versions of cookies and cream. (Oh, and the brownie kind…more on that later in the week.)

Anyway, the homemade version fixes this terrible problem.  No longer do the hubby and I have to fight over who gets the ice cream with the most cookies because there is plenty in all of it. (Yes, I used to pick out the larger cookie pieces in store-bought ice cream and make sure they were in my scoop!)  I’m a firm believer that there should be cookies in every bite.

For example, we went to the beach for our anniversary recently (remember this post?) and, of course, we stopped for ice cream several times.  I ordered cookies and cream at one homemade ice cream restaurant, and I received vanilla-looking ice cream with little flecks in it.  Definitely wasn’t crazy over that ice cream. Where were the chunks?  I might as well have ordered vanilla.


To achieve the wonderful chunky consistency I love, you should “dice” the cookies.  I know you usually refer to dicing tomatoes (or something similar), not cookies, but that pretty well describes the size I like them.  It means that the majority of the pieces are pretty small (but still bites), there are some crumbs, and also some larger pieces that somehow escaped some of the dicing.  This combo is perfect in my opinion.  If you don’t like your ice cream “loaded” just cut back on the cookies.

Don’t miss the rest of the week of ice cream!
Monday: {No Cook} Homemade Vanilla Ice Cream

{Loaded} Cookies and Cream Ice Cream

Adapted from: Culinary Cory
Yield: about 1 quart
3 cups half and half 
6 egg yolks
2/3 cup sugar
2 teaspoons vanilla extract
14-16 oreos (creme filled chocolate wafer sandwich cookies), diced *see note above

1. Heat half and half in saucepan over medium heat. 
2. In a bowl, beat egg yolks and sugar for several minutes, or until it lightens up in color and forms ribbons.  Slowly pour in the warmed half and half into the egg mixture, whisking constantly so the egg yolks don’t curdle.  Pour entire mixture back into pan and slowly heat to 170, stirring constantly/often.
3. Prepare a ice bath (cold water and ice in a large bowl).  Also, set a mesh sieve over a bowl.  Remove custard mixture from heat and pour through sieve into the bowl.  Stir in vanilla extract.  Place bowl in the ice bath to cool.  Chill completely in the refrigerator.
4. Churn ice cream according to machine’s instructions.  After churning, mix in diced oreos.  Freeze overnight before serving.  (The longer it freezer, the softer the cookie pieces become.)


2 thoughts on “{Loaded} Cookies and Cream Ice Cream”

  1. So, apparently my old roommate’s dad is the one credited for creating the mix-in. I thiiink he’s the first guy to have commercially sold cookies and cream, but I’m positive he was the first to mix in Heath Bar. Steve Herrell, look him up :)This recipe is awesome. I’ve been trying to use healthy recipes in my new ice cream maker, but I might have to digress and do a sweet one too 🙂

    1. Wow, that’s pretty cool! Crazy, but I’m sure he knows his ice cream!It IS awesome, you definitely should try it!

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