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The Best Cookies and Cream Ice Cream

Two back-to-back dessert posts? You betcha. It’s hard to stay away from The Best Cookies and Cream Ice Cream.

I am on a dessert kick lately, and there’s no stopping me. My husband is a happy man with so much sweets in the house this week. We probably need to hit the gym this weekend.

Scooping out a scoop of cookies and cream ice cream
There’s nothing like homemade Cookies and Cream Ice Cream!

Gym or no gym, a good, a solid homemade Cookies and Cream Ice Cream is quite necessary in life. The perfect amount of  crumbled Oreo cookies being churned into a vanilla-based ice cream. The creamy, velvety texture; the perfectly sweet taste of vanilla and chocolate crumbles; that soft crunch in every. single. bite.

You are staring at some amazing Cookies and Cream Ice Cream. In fact, it is so good I’m calling it the Best Cookies and Cream Ice Cream. Ever. Bold move on my part, but I’m just being honest because it is THAT fantastic.

John gifted me with an ice cream maker early on when we were dating. I have had this baby for the last few years and have tried countless versions of homemade ice cream of many different flavors. I tested, I tasted, I took notes, and did it all over again. And again. And again.

I wasn’t going to give up because finding a solid ice cream recipe is GOLD. And I hit the jackpot a few weeks ago.

A rectangular tub of The Best Cookies and Cream Ice Cream

How to make Homemade Cookies and Cream Ice Cream

I tried different ways to make the custard, and settled on this. 3 cups heavy cream + 1/3 cup half and half + 3/4 cup 2% milk (+ sugar of course). It’s the real deal guys. And guess what. No eggs. NO EGGS.

I spent many months believing that eggs are absolute necessary in an ice cream recipe. I tried using different number of eggs, separating yolks from whites, not using whites – all the egg variations you can think of. And it all led me to an acceptable, but not amazing, ice cream. I quickly realized that not only is eggs not necessary to the taste, cooking without it makes it so much easier. I don’t think I will ever put an egg into an ice cream mixture ever again.

Cooking ice cream mixture in a pot

Start by adding heavy cream, half and half, 2%milk, sugar, and vanilla extract into a large pot. I usually add everything, then turn the heat to medium to get it to a boil while constantly stiring the custard. Once it reaches a boil, I usually take it to low heat and let it cook (also continue stirring) for another 2-3 minutes.

Take it off the heat and let it cool for at least one hour at room temperature. You don’t have to watch it like a hawk, but stir the mixture every now and then. Then take it to the fridge and let it cool for another hour or two. You can let it cool for a longer time, not shorter.

It is important to ensure that the custard is fairly cool prior to adding it to the ice cream maker to be churned. If the mixture is not cool enough, it will warm the ice cream maker, and the ice cream will not thicken/become creamy and will remain liquid-y.

A few scoops of The Best Cookies and Cream Ice Cream in a bowl

Refer to your ice cream maker’s manufacturer manual to determine how long to churn the ice cream. Although the simple rule is to churn until the ice cream thickens. During the last five minutes of churning, add in the crushed Oreos.

Once done, transfer ice cream to a container and freeze for at least 5 hours.

I proudly present to you, THE BEST Cookies and Cream Ice Cream.

Closeup of a rectangular tub of cookies and cream ice cream, with oreo cookies next to it

Friends, I kid you not. It is so good. I don’t think I will ever buy store-bought Cookies and Cream Ice Cream again. Unless there is a worldwide confiscation of ice cream makers. Then I wouldn’t have a choice. Because I will still want to consume Cookies and Cream Ice Cream. Duh.

It’s Friday, and sweets are life breathed into humans after a long week. Feed yourself something sweet, and have a wonderful weekend. 🙂

More sweetness overload

We spread sweetness as much as we can on the blog. We take this responsibility really seriously here. Check out some of our other favorite desserts on the blog:

Scooping out a scoop of cookies and cream ice cream

The Best Cookies and Cream Ice Cream

Lots of crumbled Oreo cookies churned into creamy, super smooth vanilla ice cream using the ice crema maker. You will never look at the store-bought version the same way after this. The BEST ice cream recipe!
5 from 8 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Cooling + churning time: 8 hours 30 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 571kcal
Author: MinShien


  • 3 cups heavy cream
  • 1 cup sugar
  • 3/4 cup 2% milk
  • 1/3 cup half and half
  • 1 tsp vanilla extract
  • 20 oreo cookies


  • Add the first 5 ingredients into a large pot. Turn heat to medium and stir continuously. Once custard reaches a boil, turn heat to low and continue cooking for 2-3 minutes. Keep stirring the whole time.
  • Remove from heat and let it cool for an hour. Transfer to another bowl if needed to speed up the cooling process as some pots can retain heat for a while.
  • While waiting for the items to cool, crush up Oreo cookies.
  • Bring mixture into the refrigerator and cool for another 1-2 hours, or until mixture is slightly cold. Do not pour warm mixture into ice cream maker.
  • Pour mixture into ice cream maker and churn. Churn time will be according to your ice cream maker’s instruction. Or churn until ice cream is thickened and creamy.
  • Five minutes prior to completing the churning process, add crushed Oreo cookies into ice cream maker to churn.
  • Transfer ice cream to a container and freeze for at least 5 hours.
  • Scope and enjoy!


This recipe uses a 2 Qt Ice Cream Maker. You will need 2 Qt or more to accommodate all the ingredients.


Calories: 571kcal | Carbohydrates: 50g | Protein: 5g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 187mg | Potassium: 177mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1371IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

This post contains affiliate links. I will get a small commission if you purchase the item(s) via some of the links attached at no additional cost to you. Thanks for supporting Joyous Apron!

The Best Cookies and Cream Ice Cream Pinterest Pin

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5 from 8 votes (4 ratings without comment)

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  1. My favorite ice cream is mint with oreos or chocolate chunks. Do you think I could add a few teaspoons of mint extract to this recipe to get that flavor? Thanks!

    1. Joyous Apron says:

      Absolutely! I would decrease the amount of vanilla extract to maybe 1/2 tsp and do 2 tsp of mint extract. Or 3 tsp if you like it super minty? 🙂 Let me know how it turns out! Good luck!

    2. 5 stars
      Finally got around to trying this! I just followed the recipe exactly, but will try mint next time. We loved that the Oreo flavor was a lot stronger than in regular store-bought cookies and cream. Delicious! If you come up with any more ice cream flavors, you’ll have to post them! Someone gave us an ice cream maker for Christmas and this is only the second recipe we’ve tried. It’s almost 100 degrees outside already – definitely ice cream weather!

    3. Joyous Apron says:

      Woohoo! And yes – I really wanted to incorporate more Oreos because if I’m making my own cookies and cream ice cream, I want to LOAD IT UP with Oreos! haha! This is our favorite ice cream recipe so far to make in our household and I am happy you like it as well! Let me know how the mint goes when you try it – I’m curious! 🙂

  2. Hello! I am short one cup of heavy cream do you think you could use an extra cup of half and half and two cups of heavy cream? Making for 1 and 1/3 cup of half and half and 2 cups of heavy cream!

    1. Joyous Apron says:

      Yes! That should work just fine! 🙂 Let me know how it goes!

  3. 5 stars
    Delicious recipe! I’m going to try subbing the Oreos for peaches the next go around!

    1. Joyous Apron says:

      Yum! That sounds amazing! Glad you like it!

  4. 5 stars
    I looked up “the best cookies and cream ice cream recipe” and this was the top result. Now I’ve never made ice cream so I didn’t know if I should actually expect it to be “the best.” Well… IT IS! The consistency was perfect, and the flavor and sweetness was just right. I also mixed some golden Oreos in and I highly recommend that too!

    1. Joyous Apron says:

      So glad you found this! It is one of our all-time favorite too! Love the golden oreoes add -yum!

  5. Hi!
    Super excited to try this recipe, can I make the custard ahead of time and leave overnight in the fridge before churning, will it stay liquid?

    1. Joyous Apron says:

      Yes! You can definitely do that! Let me know how what you think and how you like the ice cream!

    2. 5 stars
      I used my Kitchen Aid ice cream attachment and it turned out amazing! My friends could not get enough!

    3. Joyous Apron says:

      Yay! I love hearing that! Thank you for sharing, Kimberly. So happy to hear you all enjoyed it!