Homemade Cookies Cream Ice Cream
Recipe Introduction
Quick Hook
Fancy a trip down memory lane? Ever crave that cookies cream ice cream goodness from your childhood? This recipe will bring back those feelings.
We’re making homemade cookies and cream ice that's rich, creamy, and packed with cookie chunks!
Brief Overview
This homemade cookies and cream ice cream recipe is an American classic. It is now popular worldwide. It takes about 6- 8 hours, but is not too hard.
This recipe yields about 6-8 servings of pure happiness.
Main Benefits
The best part? Besides the amazing flavor, you control the ingredients. You can avoid those nasty additives found in store-bought stuff.
It’s perfect for a summer BBQ, a birthday party, or just a Tuesday night treat. Honestly, homemade Oreo ice cream recipe is so simple and yummy!.
This is special because it's customizable.
Ready for some Cookies And Cream Homemade Ice Cream ? Let's dive into what you'll need.
Cookies & Cream Dream Ingredients
Here's what you'll need. For easy cookies and cream ice cream , we've got two options. Either churn or no churn.
- Heavy Cream: 2 cups.
- Whole Milk: 1 cup (churned only).
- Granulated Sugar: ¾ cup (churned only).
- Sea Salt: ⅛ teaspoon (churned only).
- Vanilla Bean or Extract: 1 vanilla bean or 2 teaspoons extract.
- Egg Yolks: 6 large (churned only).
- Sweetened Condensed Milk: 1 can (no-churn only).
- Chocolate Sandwich Cookies: 18-20.
Equipment You'll Need
You'll need some basic kit. An ice cream maker is great but we have a work around. The cookies and cream ice cream without ice cream maker option is pretty good.
You will need:
- Ice Cream Maker (optional).
- Saucepan (churned only).
- Whisk.
- Mixing Bowls.
- Rubber Spatula.
- Plastic Wrap.
- Measuring Cups and Spoons.
- Sharp Knife.
- Loaf Pan (no-churn only).
Time is on your Side
Prep time is about 30 minutes, with chilling. Cooking takes 10 minutes for churned. Total time is 6- 8 hours. The wait is so worth it.
Let’s move on to making this homemade cookies and cream ice cream maker free goodness!
Ingredients & Equipment: Let's Get Started!
So, you want to make some homemade cookies and cream ice cream? Ace! Let's break down what you'll need. Don't worry, it's simpler than you think.
I've tried this recipe using different ingredient qualities, and trust me, it does make a difference!
Main Ingredients for Cookies Cream Ice Cream
For the Churned Vanilla Ice Cream Base:
- Heavy Cream: 2 cups (473 ml) . Opt for a proper double cream if you can. It makes it extra dreamy.
- Whole Milk: 1 cup (237 ml) . Full fat is best!
- Granulated Sugar: ¾ cup (150g) . Caster sugar works well too.
- Sea Salt: ⅛ teaspoon (0.5 ml) . Don't skip this! It balances the sweetness.
- Vanilla Bean: 1 , split and scraped (or 2 teaspoons Vanilla Extract). Go for a good quality extract, like Nielsen Massey.
- Large Egg Yolks: 6 . Fresh is always best.
For the No-Churn Vanilla Ice Cream Base:
- Heavy Cream: 2 cups (473 ml) , very cold. Pop it in the freezer for 10 minutes before whipping.
- Sweetened Condensed Milk: 1 (14 ounce/397g) can . You can find this in most supermarkets.
- Vanilla Extract: 1 teaspoon (5 ml) . Same as above!
For That Cookies & Cream Magic:
- Chocolate Sandwich Cookies (like Oreo): 18-20 , coarsely chopped. About 1 ½ cups . Honestly, I sometimes sneak a few while chopping.
Seasoning Notes: It's All About That Base
Essential Spice Combinations: Vanilla is the star. Salt enhances everything. Flavor Enhancers and Aromatics: A dash of almond extract can add a sophisticated touch.
Quick Substitution Options: If you don't have a vanilla bean, use extract.
Equipment Needed
Essential Tools Only:
- Ice Cream Maker (for churned method) OR Loaf Pan (for no-churn method). I got mine from Argos years ago, it's still going strong.
- Medium Saucepan. A good heavy bottomed one is ideal for preventing scorching.
- Whisk
- Mixing Bowls
- Rubber Spatula. Get one that can handle high temperatures!
- Plastic Wrap
- Measuring Cups and Spoons
- Sharp Knife
Common Household Alternatives: If you don't have a sieve, just pour carefully!.
Making homemade cookies and cream ice cream should be fun, not stressful. So, don't worry if you don't have exactly the right equipment.
Get creative! The most important thing is to enjoy the process and, of course, the delicious Cookies and Creme Ice Cream result.
Have you seen that one of the alternatives for churned ice cream is the no churn cookies and cream ice cream ?
Alright, let's dive into making some seriously dreamy homemade cookies and cream ice ! Honestly, who doesn't love cookies and cream ice cream ? This recipe is special, trust me.
We are not going to be buying ice cream in a shop! And I've got a secret weapon: a no-churn option for those days when you just can't be bothered with the ice cream maker.
The Magic of Cookies and Cream Homemade Ice Cream
This is more than just an ice cream recipe; it’s a trip down memory lane. It's about creating those perfect scoops of creamy vanilla goodness loaded with chunks of Oreo ice cream .
We are going to make some Homemade Oreo Ice Cream Recipe , and it's easier than you think!
Prep Steps Let's Get Organized!
Essential mise en place: First, get all your ingredients measured out. This saves a ton of time. Chop those Oreo cookies into chunky bits.
I like to use a large knife, but be careful! Aim for about 1 ½ cups of chopped cookies.
Time saving organization tips: Chill your mixing bowl and beaters for at least 30 minutes. Seriously, do it! It makes a huge difference when whipping the cream for the no churn cookies and cream ice cream .
Safety reminders (if applicable): When working with the custard base for the churned method, keep a close eye on the temperature.
You don't want scrambled eggs! The mixture should reach 170- 175° F (77- 79° C) .
step-by-step: Easy Cookies and Cream Ice Cream
Here’s how to bring the ice cream recipes homemade to life
- Whip 2 cups of very cold heavy cream until stiff peaks form.
- Gently fold in 1 can of sweetened condensed milk and 1 teaspoon of vanilla extract.
- Add 1 ½ cups of chopped Oreo cookies to the cream mixture.
- Pour into a loaf pan.
- Freeze for at least 6 hours .
Pro Tips for the Best Cookies and Creme Ice Cream
Expert techniques or shortcuts: For the creamiest texture, try adding a tablespoon of vodka to the mixture before freezing. Don't worry, you won't taste it! It helps prevent ice crystals from forming.
Common mistakes to avoid: Overmixing! You don’t want flat Cookies And Cream Homemade Ice Cream . Just fold in the cookies gently until they are evenly distributed.
Recipe Notes That'll Make You Scream for Ice Cream
Right, let's talk about a few extra bits and bobs to make your homemade cookies and cream ice experience absolutely tip-top.
These aren't just instructions, they're the secrets to taking it from "meh" to "Oh my gosh!"
Plating Like a Pro and Perfect Pairings
Honestly, presentation matters, even if you're just scoffing it on the sofa in your pyjamas! For a simple yet stylish look, scoop your cookies cream ice cream into chilled bowls.
Add a cheeky drizzle of hot fudge sauce or a sprinkle of crushed cookies. Feeling fancy? Pop a few scoops in a waffle cone and go to town with the toppings.
As for what to have with it, the possibilities are endless. A slice of warm apple pie? Amazing. How about a fizzy glass of lemonade? Refreshing! And for the grown ups, a cheeky shot of coffee liqueur wouldn't go amiss.
Storing Your Treasure
Right, you've made your cookies and cream homemade ice cream , now what? First things first, get it into an airtight container ASAP. This prevents freezer burn and keeps it fresh.
In the fridge? Not gonna work. It's gotta go in the freezer. If you've gone the no-churn route for your easy cookies and cream ice cream then you can expect it to keep nicely frozen for up to a month.
Reheating? You don't "reheat" ice cream, silly! Just take it out of the freezer about 10 minutes before serving to soften it up a bit for easier scooping.
Variations for Every Palate
Fancy a twist? Why not try swapping out the vanilla base for chocolate for a double cookies and creme ice cream extravaganza? Or, for a bit of festive fun, add a dash of peppermint extract and use mint chocolate cookies bam, Christmas in a scoop!
Got someone who's dairy-free? No worries! Use coconut cream instead of heavy cream, and dairy-free homemade Oreo ice cream recipe cookies. Sorted!
Nutrition: The Basics
Okay, let's be real, this is ice cream. It's a treat! While I'm not going to pretend it's health food, it does provide some calcium from the dairy.
Each serving, is estimated to be 350 to 450 calories.
Go On, Give It a Go!
So there you have it! Your guide to making the perfect no churn cookies and cream ice cream or the old fashioned churn method, so delicious.
Don't be afraid to experiment and make it your own, and the homemade cookies and cream ice cream maker could also be a great addition.
Honestly, once you try making ice cream at home, you'll never go back to store-bought! Grab your ingredients and get scooping this oreo ice cream recipe ! You've got this! Plus, get ready to dive into this ice cream recipes homemade !
Frequently Asked Questions
Help! My homemade cookies and cream ice is too hard to scoop straight from the freezer. What am I doing wrong?
Ah, the dreaded rock solid ice cream! This usually means your ice cream wasn't churned enough (if using a machine) or the freezer is set too cold. Try letting it sit at room temperature for 5-10 minutes before scooping, or even putting the container in the fridge for about 20 minutes.
For next time, ensure your ice cream base is properly chilled before churning, and avoid over freezing.
Can I make homemade cookies and cream ice without an ice cream maker? The churned method sounds like hard work!
Absolutely! That's why we included the no-churn method! It's super easy just whip your cream, fold in sweetened condensed milk and vanilla, stir in your crushed cookies, and freeze! It's almost as easy as popping down to Tesco for a tub, but tastes a million times better.
What's the best way to store my homemade cookies and cream ice to prevent freezer burn?
Freezer burn is the nemesis of homemade ice cream. The key is to minimize air exposure. Transfer the ice cream to an airtight container, pressing plastic wrap directly onto the surface before sealing the lid. You could even double bag it for extra protection!
If you see ice crystals forming, that's freezer burn setting in, but the ice cream is usually still safe to eat, just scrape the icy parts off first.
I want to jazz up my homemade cookies and cream ice. Any fun variation ideas?
Oh, go on then! How about a double chocolate version using a chocolate ice cream base and chocolate sandwich cookies with chocolate cream? Or a mint chocolate chip cookies & cream by adding peppermint extract and using mint flavored cookies?
For a little extra flavour, drizzle some chocolate syrup on top of each serving.
Is there a dairy-free version of this homemade cookies and cream ice recipe? My friend is lactose intolerant
Yes, you can absolutely make a dairy-free version! Substitute the heavy cream with full fat coconut cream (refrigerated overnight and only using the solid part). Use dairy-free chocolate sandwich cookies and ensure your vanilla extract is also dairy-free.
The no-churn method works great with coconut cream, just make sure to whip it well to get those stiff peaks!
How can I temper egg yolks properly without ending up with scrambled eggs in my ice cream?
Tempering egg yolks is a delicate dance, isn't it? The key is to add the warm cream to the yolks very slowly, whisking constantly and vigorously. Start with a small drizzle, and gradually increase the amount as the yolks warm up.
If you see any signs of the yolks starting to cook (they'll look curdled), stop immediately! You can also try adding a tablespoon of cornstarch to the egg yolks to help stabilize them.
Homemade Cookies Cream Ice Cream
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-450 |
|---|---|
| Fat | 25-35g |
| Fiber | 1-2g |
