This Easy Homemade Cookies and Cream Ice Cream is a treat you’ll love! It’s creamy, sweet, and has loads of crunchy cookie bits mixed in. Perfect for warm days!
I can’t resist sneaking a taste before it even freezes. Serve it in a bowl or cone; either way, it’s a win! Plus, making ice cream at home is super fun! 🍦
Key Ingredients & Substitutions
Heavy Cream: This gives the ice cream a rich, creamy texture. You can use half-and-half for a lighter version, but the ice cream won’t be as rich.
Whole Milk: Whole milk is best for flavor and creaminess. If you’re looking for a dairy-free option, almond or coconut milk can work, but the texture might be slightly different.
Granulated Sugar: Sugar sweetens the ice cream. You could substitute with a sugar alternative like Stevia or Erythritol for a lower-calorie option—make sure to follow the conversion ratio!
Vanilla Extract: Pure vanilla extract enhances the flavor. If unavailable, you can use vanilla essence, but the flavor might not be as rich.
Oreo Cookies: Classic choice! If you prefer something different, try other cookies like chocolate chip or even homemade chocolate cookies for a unique twist.
How Do I Get Creamy Ice Cream Without Ice Crystals?
The key to creamy ice cream is churning it properly. Churning incorporates air and prevents ice crystals from forming. Here’s how to do it:
- Make sure your ice cream maker is frozen according to the manufacturer’s directions, usually overnight for the bowl.
- Don’t over-churn! Once it reaches a soft-serve texture, add cookie pieces for mixing in.
- Transfer the soft ice cream into an airtight container quickly to minimize melting.
- Freeze it well, ideally overnight to achieve the best scoopable texture.
Remember, if you’re making it without a machine, stir it every 30 minutes for the first 3 hours to ensure even freezing and creaminess!
Easy Homemade Cookies and Cream Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream, cold
- 1 cup whole milk, cold
- 3/4 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 15 Oreo cookies (or similar chocolate sandwich cookies), coarsely crushed
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus about 20-25 minutes to churn in the ice cream maker, and then 4 hours to freeze. So, plan for a total of at least 4 hours and 40 minutes to enjoy this delicious homemade ice cream!
Step-by-Step Instructions:
1. Mix the Base:
In a large mixing bowl, whisk together the cold heavy cream, whole milk, sugar, and vanilla extract. Keep mixing until the sugar dissolves completely. This will make a smooth and creamy base for your ice cream.
2. Churn the Mixture:
Pour the creamy mixture into your ice cream maker. Follow the manufacturer’s instructions and churn it for about 20-25 minutes. You’re aiming for a soft-serve consistency, so keep an eye on it!
3. Add the Crunch:
As the ice cream nears being finished (about 5 minutes before stopping), sprinkle in the coarsely crushed Oreo cookies. Let them mix in well so that every scoop will be full of cookie goodness!
4. Freeze the Ice Cream:
Once churned, transfer your ice cream to an airtight container. Smooth the top and press a piece of plastic wrap against the surface to minimize air exposure. Freeze for at least 4 hours, or until the ice cream is firm.
5. Serve and Enjoy:
When you’re ready to enjoy, scoop the ice cream into bowls or waffle cones. Feel free to add extra crushed Oreos on top for an even more delicious treat. Enjoy every creamy, crunchy bite!
Remember, while an ice cream maker is ideal for this recipe, you can make it without one by stirring the mixture every 30 minutes during the freezing process for about 3 hours. Enjoy your homemade treat!
FAQ for Easy Homemade Cookies and Cream Ice Cream
Can I Use Different Cookies for This Recipe?
Absolutely! While Oreos are a classic choice, you can substitute them with any chocolate sandwich cookies you love. For a fun twist, try using peanut butter cookies or even brownie chunks for a different flavor profile!
What If I Don’t Have an Ice Cream Maker?
No problem! You can make this ice cream using a no-churn method. After mixing the ingredients, pour the mixture into a shallow dish and freeze it. Stir the mixture every 30 minutes for the first 3 hours to break up ice crystals until it reaches the desired consistency.
How Long Will Leftover Ice Cream Last in the Freezer?
Your homemade ice cream can last in the freezer for about 2-3 weeks if stored in an airtight container. To ensure it remains fresh, make sure to keep the container sealed tightly to prevent freezer burn!
Can I Make This Ice Cream Dairy-Free?
Yes! You can substitute the heavy cream and whole milk with coconut cream and almond milk or any other non-dairy milk. Keep in mind that the texture may differ slightly, so it’s best to experiment a little for the perfect result!
