Sunday, August 23, 2015

Cookies and Cream Ice Cream

Cookies and cream ice cream is a classic that will never go out of style, like a little black dress.  The clean flavors of vanilla and dark chocolate, with the contrasting creamy and crunchy textures are so perfect in their simplicity.

Besides mint chocolate chip, cookies and cream was always one of my top choices of ice cream as a kid, but it was very important to select the right brand, since not all are made the same.  Some only contain little crunchy bits of chocolate cookies, but the best ones have whole pieces of Oreos all throughout the ice cream, their crisp exterior and sugary filling still intact.

On their own, Oreos don't really do it for me, but dunked in a glass of milk until soft, and I can't stop eating them.  And the Oreos folded into this ice cream achieve the same beautiful texture.

This recipe is incredibly smooth and creamy, so luxuriously rich, with such lovely, clean flavors of fresh cream and milk, vanilla and cookies.  I don't think this batch of ice cream is going to last more than a couple of days...

Cookies 'n' Cream Ice Cream

  • 2 1/2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 5 egg yolks
  • 1 teaspoon vanilla
  • 1 tablespoon vodka
  • Oreo cookies, about 1/2 package

In a saucepan, combine the cream and milk.  Warm over medium heat, just until hot to the touch.

In a separate bowl, whisk together the sugar and egg yolks.  Gradually stream in a cup of the hot cream, whisking the eggs to temper them.  Scrape the egg mixture into the saucepan.  Cook over medium heat, whisking constantly, until thickened enough to coat a spoon.

Pour the custard through a mesh strainer to remove any bits of cooked eggs.  Stir in the vanilla and vodka.  Cover with plastic, resting right against the surface of the custard, and refrigerate until thoroughly chilled, preferably overnight.

Churn according to the directions of your ice cream maker, then fold in the crumbled cookies.  Transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts.

Recipe from Curly Girl Kitchen


  1. The idea of writing the recipe on a classic board and changing from a drawing to a real ice cream is amazing,

    1. Aww, thank you! It's a slate cheeseboard, but I thought it looked pretty cute with the ice cream drawing. :)


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