Any time is a great time to make some homemade cookies n’ cream ice cream! Grab an ice cream maker and a few simple ingredients and get ready to EAT!
It’s summertime in good old Oregon. It is HOT! What better way to enjoy these warm summer days than with a big old scoop of homemade cookies n’ cream ice cream!
We love to make our own ice cream in our little indoor Cuisinart ice cream maker, and this simple recipe is a real winner! Here’s how to make homemade cookies n’ cream ice cream.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Cookies n’ Cream Ice Cream
Begin by placing 10 Oreo cookies into a food processor. Pulse them about 10 times until they have been reduced to fairly small-sized crumbles.
When done, set the cookie crumbles aside, because they will not be added to the ice cream until the last 5 minutes of freezing time!
NOTE: If you do not have access to a food processor, place the cookies in a sealable plastic bag, and give them quite a few good “whacks” with a rolling pin or meat mallet. You can also crumble them in the bag, using your fingers.
In a medium sized bowl or container, whisk together heavy whipping cream, half and half, milk, sugar and vanilla extract. Whisk these ingredients only until the sugar has pretty much dissolved.
Once this is done, turn on the ice cream maker. Pour the cookies n’ cream ice cream base into the freezer canister!
Freezing The Cookies n’ Cream Ice Cream
Freeze the ice cream according to your machines manufacturer’s instructions. I use an older electric Cuisinart ice cream machine, and it typically takes about 20 minutes to freeze.
Five minutes before the end of the freezing time, pour the Oreo cookie crumbles into the canister of ice cream.
The paddle in the machine will continue to mix the cookie crumbles into the ice cream to make a delicious batch of cookies n’ cream ice cream!
When done (approx. 20 minutes), remove the paddle (and any cookies n’ cream ice cream attached to it). Transfer ice cream to a covered container.
The ice cream is the consistency of soft serve at this point and can be eaten right away, or it can be frozen more in your kitchen freezer in order to make firmer scoops.
To Firm Up the Cookies n’ Cream Ice Cream
We almost always freeze it in our kitchen freezer for a couple more hours for a more “scoop-able” consistency! It’s hard to wait, but we do!
Transfer the ice cream to a freezer-safe container with a lid. Place it in your freezer for a couple more hours to really firm up.
Once the cookies n’ cream ice cream has firmed up, grab an ice cream scoop and go for it! If desired, top the scoops of this delicious ice cream with more crumbled Oreos.
Why not serve it with a whole Oreo cookie garnishing the dish? After all, can there ever be too many Oreos? *grins*
Hope you and those you love will really enjoy this easy to make, absolutely delicious cookies n’ cream ice cream! We hope you love it as much as we do.
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More HOMEMADE ICE CREAM Recipes?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious homemade ice cream recipes to choose from, including:
- Rocky Road Ice Cream
- Butter Pecan Ice Cream
- Coffee Ice Cream
- Strawberry Ice Cream
- Copycat Cherry Garcia Ice Cream
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
↓↓ PRINTABLE RECIPE BELOW ↓↓
Any time is a great time to make some homemade cookies n' cream ice cream! Grab an ice cream maker and a few simple ingredients, and get ready to EAT!
- 10 Oreo cookies , crushed
- 2 cups whipping cream
- ½ cup half and half
- ½ cup milk
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
Place 10 Oreo cookies into a food processor. Pulse them about 10 times until they are fairly small crumbles. When done, set aside. They will not be added until the last 5 minutes of freezing time! NOTE: If you do not have access to a food processor, place the cookies in a sealable plastic bag, and give them quite a few good "whacks" with a rolling pin or meat mallet. You can also crumble them in the bag, using your fingers.
In a medium sized bowl or container, whisk together heavy whipping cream, half and half, milk, sugar and vanilla extract. Whisk only until sugar has pretty much dissolved. Turn on ice cream maker. Pour the ice cream base into the freezer canister! Freeze ice cream according to your machines manufacturer's instructions. Five minutes before the end of the freezing time, pour the Oreo cookie crumbles into the canister of ice cream.
When done (approx. 20 minutes), remove the paddle (and any cookies n' cream ice cream attached to it). Transfer ice cream to a covered container. The ice cream is the consistency of soft serve at this point and can be eaten right away, or it can be frozen more in your kitchen freezer for a couple hours, in order to make firmer scoops. Garnish with additional cookie crumbles, if desired. Enjoy!
Here’s one more to pin on your Pinterest boards!