Cookies 'n' Cream Ice Cream

Milk's Favorite Cookie in rich, creamy ice cream is the perfect way to celebrate National Ice Cream Day!  It's coming up this Sunday, so be prepared and stock your freezer with this amazing cookies 'n' cream ice cream.


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About two weeks ago, my husband and I took two small children, ages 3 and 8 months, on not one, not two, not even three, but FOUR airplane rides which were all over two hours long.  We also threw in a 8 hour car ride, just for good measure.  That's a three hour time difference, but the baby didn't get the memo.  

The point, of course, was to visit family.  Grandparents, cousins, uncles, and aunts.  We went to L.A., then drove to Phoenix since we mostly there anyway.  But we came home late Tuesday night, swearing that we were never getting on an airplane with the kids again until they are both at least 12.  Maybe they'll have figured out how to sleep in a different time zone by then.  One can at least hope.

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But you know what I missed even more than my sleep and sanity while we were gone?  My kitchen.  I missed being able to bake on a whim and know where every pan, ingredient, spoon, and spatula is.  So you had better believe that in spite of the insane Georgia heat/humidity combo we came back to, I was so excited to see my kitchen and restock my fridge.  And let's be real, eat all of the ice cream that was left in the freezer.

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I made this Cookies 'n' cream ice cream just before we left, and there was (still is) some sitting in my freezer right now, just waiting for me to dig in.  You'd better believe that I'm going in with a spoon when my boys are looking the other way.  Not only is it ice cream, but it's got Oreos, which are my junk food kryptonite.  I mean, is there any more perfect combo? Research says no.

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Cookies 'n' Cream Ice Cream

Recipe by Rebecca Neidhart
Yields about 1.5 quarts of ice cream
Hands on Time: 30 minutes || Mixing Time: 30 minutes

  • 2 cups heavy whipping cream
  • 1 cup of whole milk
  • 3/4 cup of sugar
  • 5 egg yolks
  • 1/2 tsp. salt
  • 1 tsp pure vanilla extract
  • 20 Oreo cookies, chopped

Beat the egg yolks in a medium sized mixing bowl and set them aside.  In a medium sized stock pot, combine the milk, whipping cream, sugar, and salt.  Heat and stir the milk and cream until gently simmering, then gradually pour it into the egg yolks, whisking as you pour. You are tempering the eggs with this step, or slowly bringing them to a similar temperature as the warm cream so that they don’t scramble when they are poured into the warm pan.

Return the entire mixture to the pan, then heat over medium low, stirring constantly with a rubber spatula to prevent it from burning and clumping.  Do not let it come to a boil, as this will likely make the mixture curdle.  Heat until it is 194° F (90°C), or is thick enough to coat a clean spoon without dripping off.  Stir in the vanilla extract.

Pour the mixture into a bowl, cover with a layer of clingwrap directly on top of the custard, and refrigerate for at least 8 hours and up to 24.  

Churn the custard according to your ice cream maker's instructions.  Once it has reached soft serve stage, dump in the chopped Oreos and continue to churn for about five more minutes.  Scoop the ice cream into a freezable container with an airtight lid and freeze until hard.