Cookies and Cream Ice Cream

Ingredients

• 397 g (14 oz; 1 can)sweetened condensed milk
• 473 ml (2 cups)whipping cream, heavy cream or double cream
• 1 pinchsalt
• 10 ml (2 teaspoons)vanilla bean paste or vanilla extract
• 355 ml (1½ cups)crushed Oreo cookies or chocolate sandwich cookies

Instructions

1. 1

   Choose a method

   For the no-churn method, combine the condensed milk, whipping cream, salt and vanilla in a bowl.

2. 2

   Whip the base

   Use a food processor, mixer or blender to whip the mixture until it is thick and creamy.

3. 3

   Fold in cookies

   Gently fold the crushed Oreo cookies into the creamy mixture.

4. 4

   Freeze the mixture

   Transfer the mixture to a freezer-safe container. Freeze for about 5 hours, until firm enough to scoop.

5. 5

   Whisk the base

   For the ice cream maker method, whisk the condensed milk, whipping cream, salt and vanilla in a bowl until well combined.

6. 6

   Chill the base

   Refrigerate the mixture for 15 to 30 minutes so it is cold before churning.

7. 7

   Churn the mixture

   Pour the chilled mixture into the frozen tub of your ice cream maker. Churn until it thickens and becomes creamy.

8. 8

   Add the cookies

   Gently fold the crushed Oreo cookies into the churned ice cream.

9. 9

   Freeze until ready

   Transfer the ice cream to a freezer-safe container and freeze until ready to serve.

What is cookies and cream ice cream?

Cookies and cream is an American-style ice cream flavour built around a sweet vanilla cream base and pieces of chocolate sandwich cookies. This version keeps the ingredient list short and offers both a no-churn route and an ice cream maker method.

Condensed milk sweetens and thickens the base, while cream gives it richness. Folding in the crushed cookies at the end keeps their chocolate flavour distinct from the vanilla.

Nutrition and macros by portion

The nutrition label shows one serving as written: 489 calories, 7g protein, 39g carbs, 34g fat.

The condensed milk and cookies contribute most of the carbohydrates, while the cream is the main source of fat. The cream and condensed milk also provide some protein. Serve a scoop with fresh fruit, or alongside a lighter meal, to balance the richness of the dessert.

Choosing the cream

Cream: Whipping, heavy or double cream can be used. The recipe relies on whipping the cream mixture until thick for the no-churn method, so use a cream suitable for whipping.

Vanilla: Vanilla bean paste or vanilla extract both work. A small pinch of salt rounds out the sweetness of the condensed milk and cookies.

Getting the no-churn base right

Whipping: Process or beat the condensed milk, cream, salt and vanilla until the mixture looks thick and creamy. Stop once it reaches that texture rather than continuing unnecessarily.

Folding: Add the crushed cookies gently so they are spread through the base without knocking out its airiness. The recipe does not specify a cookie crumb size, so a mixture of small pieces and crumbs works well.

Churning and freezing

Ice cream maker: Chill the combined base for 15 to 30 minutes, then churn it in the maker's frozen tub. It should thicken as it churns; follow the maker's instructions for operating the machine.

Setting: The no-churn version needs about 5 hours in the freezer to become scoopable. The churned version should stay in the freezer until it is ready to serve.

How to serve it

Scoop the ice cream into chilled bowls or cones for a simple dessert. It also works alongside a warm brownie or fruit, if you want something to serve with it.

For easier scooping, let a very firm container stand briefly at room temperature before serving. Return the rest to the freezer promptly.

Recipe notes & tips

• Use a container with a lid to protect the ice cream in the freezer.
• Make sure the ice cream maker's tub is frozen before starting the churning method.
• Chill the ice cream maker base mixture for the full 15 to 30 minutes.
• Fold in the cookies gently to keep the base creamy.
• Crush the cookies before starting so they are ready to fold in.
• Label the container with the method used and the time it went into the freezer.

Variations

• Change the biscuits: Use another brand of chocolate sandwich cookies in place of Oreos.
• Adjust the crunch: Leave some cookie pieces larger for more pronounced bites.
• Boost the vanilla: Choose vanilla bean paste for visible vanilla flecks.
• Make it extra chocolatey: Fold in chocolate sandwich cookies with a chocolate coating.
• Serve with fruit: Add fresh berries alongside each scoop.

Common mistakes to avoid

• Under-whipped base: The no-churn mixture may not turn out as thick and creamy; whip until it reaches the described texture.
• Warm ice cream maker base: The mixture will not start cold enough for churning; chill it for 15 to 30 minutes first.
• Unfrozen maker tub: Churning depends on a frozen tub; freeze it before you begin.
• Rough folding: Stirring too vigorously can lose some of the base's airiness; fold the cookies in gently.
• Short freezing time: The no-churn ice cream may be too soft to scoop; allow about 5 hours to set.

How to store

Keep the ice cream covered in a freezer-safe container in the freezer. Let it stand briefly at room temperature if it is too firm to scoop, and return the container to the freezer after serving.

Frequently asked questions