The temperature reached 99 here in CT this week, and with only 2 weeks of classes left (including 4 exams, gahh), it’s definitely starting to feel like summer’s right around the corner. Even though I’m all for eating ice cream during even the coldest of winter nights, ice cream in the summer is completely irresistible. Speaking of irresistible….

I sought out to make cookies ‘n cream ice cream initially because it’s one of my favorite flavors, and once I spotted Baked Bree’s beautiful pictures of her batch, I knew I’d have to try it. I had oreos left over from making the road of the Coast to Coast cake, so this week seemed like a perfect opportunity. It’s pretty ridiculous how easy this recipe is to put together (assuming you have an ice cream maker), and the possibilities of changing up the mix-ins and flavors are almost endless — no bacon ice cream for me, please.

My ice cream base looks dark because of all the tiny bits of Oreos that got mixed in. To me, this is a plus — I love the flavor of the vanilla/oreo crumb combo, but if you want more contrast between the larger cookie pieces and the white ice cream base, don’t smash your cookies as finely and wait until the very end to gently stir them in, using a spatula rather than the ice cream maker to incorporate them. It’s up to you, but either way it’s absolutely delicious.

Cookies ‘n Cream Ice Cream
Adapted from Baked Bree

1-1/2 cups whole milk
1-1/8 cups sugar
3 cups heavy cream
1 tbsp vanilla
15 Oreos crushed (I used about 20, hehe)

– Make sure your ice cream maker is in the freezer for at least 24 hours before starting this recipe
– Stir the milk and sugar together in a medium-sized bowl until the sugar is dissolved, about 3 minutes
– Mix in the cream and vanilla
– Pour the mixture into the ice cream machine and let it run for the manufacturer’s recommended time. Add the oreos in about 3 minutes before the time is up
– Put the ice cream in the freezer to firm up completely

My good friend Marissa has a blog all about healthy recipes, and at the end of each post she includes the nutritional highlights of that meal. As I was writing out these ingredients I just laughed to myself thinking about how terribly unhealthy ice cream is, which you definitely realize more when you make it yourself. It also doesn’t help that this week we were also studying for a test on cariology — the study of what causes cavities. Although I know Marissa and some dental professors might disapprove, just remember my friends — everything in moderation!

Photobucket

    Pin It

29 Responses to “Cookies and Cream Ice Cream”

  1. #
    1
    coolkids — May 28, 2010 @ 4:17 pm

    heavenly!

  2. #
    2
    Crystal Clear As Mud — May 28, 2010 @ 7:50 pm

    This looks delish and is my fiance’s favorite flavor! I’ll have to try. :)

  3. #
    3
    Joanne — May 30, 2010 @ 3:21 pm

    I just try not to think about all of the heavy cream while I’m eating ice cream…and if you don’t think about it, it doesn’t exist right?

    I love cookies and cream ice cream! This looks fantastic.

  4. #
    4
    Christine — May 30, 2010 @ 6:28 pm

    yum! I have to try this next!

  5. #
    5
    iheartcakes — May 30, 2010 @ 7:18 pm

    This is one of my favourite flavours too, but I never made it myself. But I think this will be the first batch this season!

  6. #
    6
    Silver Rose — June 2, 2010 @ 11:32 am

    Congratulations. I have given you an award at http://bakerscanvas.blogspot.com/2010/06/versatile-bloggers-award.html

  7. #
    7
    Beale's Kitchen — June 13, 2010 @ 5:31 pm

    I’ve just found your blog and some of your recent entries have made me really hungry :) I’ll definately be visiting again soon!

  8. #
    8
    mybeautifuldisasters — August 9, 2011 @ 8:44 pm

    Thanks so much for posting this recipe, that ice cream looks AMAZING! I’m gonna make mine with thin mints instead of oreos! :)

  9. #
    9
    Anonymous — April 26, 2012 @ 8:02 pm

    HI there! Wondering what the yield of this recipe is.

    • Erica — April 27th, 2012 @ 1:16 pm

      About 1.5 quarts!

  10. #
    10
    Anonymous — June 11, 2012 @ 4:33 pm

    Can I use thi recipe without ice cream maker? Would if work?

    • Erica — June 12th, 2012 @ 12:55 am

      Sorry, I think the ice cream maker is a must!

  11. #
    11
    Anonymous — June 30, 2012 @ 8:09 pm

    Would there be a huge difference if the ice cream maker was not frozen 24 hours in advance?

    • Erica — July 4th, 2012 @ 5:16 pm

      Yes, you want the core of the ice cream maker to really be frozen in order to get your ice cream to the right consistency. I’m sure if you only had it in the freezer for like 20 hours or something close it wouldn’t make a huge difference but I haven’t chanced it before. Good luck!

  12. #
    12
    LaneM — July 5, 2012 @ 6:28 pm

    I made this yesterday for our 4th of July party and it was a hit! There’s barely any left over. Boo. Thanks for the great recipe!

  13. #
    13
    LatifaAlhajri — August 7, 2012 @ 12:50 pm

    Loving this recipie, I got some oreos and crushed them, added a little melted butter, and made a crust for a pie then I had this as the filling, So it was an ice-cream pie it was VERY VERY GOOD …

  14. #
    14
    Merlot — January 13, 2013 @ 5:02 am

    I just made this ice cream and its was amazing! Thanks for the recipe!
    http://goddessofbaking.blogspot.com/2013/01/cookies-cream-ice-cream.html

  15. #
    15
    Karen — January 29, 2013 @ 4:24 am

    Hi! This ice cream looks amazing and is one of my favorite flavors. I am looking into getting an ice cream maker for all the new ice cream recipes I have been collecting recently. I was wondering what kind you have or what kind you would recommend. Thanks!

  16. #
    16
    Tina — March 17, 2013 @ 9:43 pm

    It tastes soo good !!

  17. #
    17
    Anonomous — May 17, 2013 @ 7:32 am

    I’m gonna try without an ice cream maker

  18. #
    18
    Taylor — July 1, 2013 @ 2:33 am

    This recipe is so simple and turns out right every time. My family keeps asking me to make more!

  19. #
    19
    jessica — July 24, 2013 @ 5:40 pm

    i have an old school style ice cream maker with ice and salt, i don’t think you generally put it in the freeze before hand…would i still need to put in the freezer for 24 hrs before?

    • Erica — July 25th, 2013 @ 9:54 pm

      No I don’t think so – but I”m really not familiar with those kinds of ice cream makers. I was just giving instructions for the more modern variety :)

  20. #
    20
    Lauren — July 26, 2013 @ 3:51 am

    Most of the ice cream I make usually turns rock hard, and I have to have a knife to cut it out. This ice cream I can use a ice cream it is still soft the next day. I also love the flavor of it, and it’s a good base ice cream to use other ingredients with. I will use again. Also I have a kitchen aid mixer, and it filled it up all the way to the top of the ice cream machine.

  21. #
    21
    Anonymous — November 18, 2013 @ 7:32 am

    Question. How much does this recipe make in mL?
    THX

  22. #
    22
    Null — February 9, 2014 @ 1:30 am

    With Ice Cream Maker – Churns the cream so it’s soft and creamy.

    Without Ice Cream Maker – You end up with an icy crystaly texture (the maker churns it so these ice crystals do not form).

  23. #
    23
    Sati — February 18, 2014 @ 1:23 am

    Hi Erica,

    Thanks for sharing the recipe. My wife and I made this last night, and wanted to tell you it was incredibly delicious! I noticed when eating it I tasted a milky film across my tongue, we’re thinking it was the 3 cups of heavy cream.

    Did you notice this? Do you think the same recipe would work with lighter cream or half n half?

    Thanks,
    Sati

Trackbacks/Pingbacks

  1. Pingback: Cookies and Cream Ice Cream « Like Mother, Like Daughter Food

  2. Pingback: Good Eats | hclappy scraps

Leave a Comment