This Easy Homemade Cookies and Cream Ice Cream is a fun mix of creamy vanilla ice cream and crunchy chocolate cookies. It’s perfect for hot days or any time you just want a treat!
I love making this ice cream because it’s super simple—just mix and freeze! Plus, who can resist the cookie bits? It feels like a party in every scoop! 🎉
Key Ingredients & Substitutions
Heavy Cream: This is essential for a rich texture. If you’re looking for a lighter option, you can substitute with coconut cream or half-and-half. But remember, it might affect the creaminess!
Whole Milk: Whole milk gives the ice cream a nice body. You can swap it with 2% milk, but it may result in a less creamy texture. An alternative could be almond or oat milk for a dairy-free option.
Sugar: Granulated sugar adds sweetness. If you’re cutting back on sugar, try using honey or agave, but be mindful that it may change the texture and freezing point of the ice cream.
Vanilla Extract: Pure vanilla enhances flavor. For a different twist, consider using almond extract instead, but use less since it’s more potent.
Chocolate Sandwich Cookies: Oreos are a classic choice, but you can use any chocolate cookie you love! Gluten-free cookies work well too if you need a gluten-free option.
How Do I Get the Best Texture When Making Ice Cream?
The key to great ice cream texture lies in the churning process. Churning incorporates air and helps create that creamy consistency. Follow these steps for success:
- Make sure all ingredients are chilled before mixing. This helps speed up the churning process.
- Don’t skip the ice cream maker’s instructions! Each machine may vary, so check the recommended time for churning.
- Gradually add cookie pieces towards the end, so they don’t break down completely during churning.
- After churning, transfer the ice cream to a container and smooth the top. Press a layer of plastic wrap onto the surface before sealing to minimize ice crystals.
With these tips, your homemade cookies and cream ice cream will turn out perfectly creamy every time!
Easy Homemade Cookies and Cream Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 15-20 chocolate sandwich cookies (such as Oreos), roughly crushed
Time Needed:
You’ll need about 10 minutes to prepare the mixture and then about 20-25 minutes for churning in the ice cream maker. Finally, let the ice cream freeze for at least 4 hours to firm it up. So in total, plan for a little bit of waiting time, but the result is totally worth it!
Instructions:
1. Mix the Base:
Start by grabbing a large mixing bowl. Add in the heavy cream, whole milk, granulated sugar, and vanilla extract. Use a whisk to mix everything together gently until the sugar has fully dissolved. You want it to be smooth and creamy!
2. Churn the Ice Cream:
Next, pour the creamy mixture into your ice cream maker. Churn according to your machine’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency. You’ll see it start to thicken and get fluffy!
3. Add the Cookies:
When your ice cream is close to being done (about 5 minutes before it’s finished), slowly add the crushed chocolate sandwich cookies. This lets them mix in nicely and ensures you get cookie bits in every scoop!
4. Freeze it Up:
Once churning is complete, transfer the ice cream into an airtight container. Smooth the top with a spatula and cover it. Place it in the freezer for at least 4 hours (or until it’s solid). This step is key for that perfect scoopable texture!
5. Serve & Enjoy:
After it’s properly frozen, scoop out servings of your delicious cookies and cream ice cream into bowls or cones. Enjoy the cool, creamy treat with crunchy cookie bits—perfect for any occasion!
Now you have a delightful homemade ice cream that tastes just like your favorite store-bought version. Enjoy every bite! 🍦
FAQ
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can substitute low-fat milk for whole milk, but keep in mind that it will result in a less creamy texture. For the best results, consider using at least 2% milk.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use coconut cream or half-and-half as a substitute for heavy cream. Just remember that this may alter the flavor and consistency slightly, but it can still be delicious!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It will keep for about 2-3 weeks. For the best texture, press a piece of plastic wrap directly onto the surface before sealing the container to minimize ice crystals.
Can I Add Other Mix-Ins?
Absolutely! Feel free to toss in other goodies such as chocolate chips, nuts, or sprinkles during the last few minutes of churning. Just make sure not to overload it, so the texture remains smooth!
