Silky, rich, and layered with real cookie crunch, this cookies and cream ice cream is crafted for those who appreciate precision as much as indulgence. Built on a custard-style base and finished with carefully folded chocolate cookies, this recipe delivers restaurant-quality texture and clean, balanced sweetness. It’s a refined approach to a nostalgic classic—elevated without losing its soul.

Ingredients List

480 ml heavy cream
360 ml whole milk
120 g granulated sugar
4 large egg yolks
1½ tsp vanilla extract or vanilla bean paste
¼ tsp fine sea salt
120 g chocolate sandwich cookies, roughly chopped

Step-by-Step Instructions

Step 1: Warm the Dairy

In a heavy saucepan, combine the cream and milk. Heat gently over medium-low until steaming but not boiling, stirring occasionally to prevent scorching.

Step 2: Prepare the Custard Base

In a separate bowl, whisk the egg yolks with sugar and salt until pale and slightly thickened. This forms the foundation of a smooth, luxurious ice cream.

Step 3: Temper the Eggs

Slowly pour the warm dairy into the egg mixture while whisking continuously. This prevents curdling and ensures a stable custard.

Step 4: Cook to Proper Consistency

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon. Do not rush this step.

Step 5: Strain and Flavor

Strain the custard through a fine sieve into a clean bowl. Stir in vanilla extract, then cool completely over an ice bath before chilling for at least 4 hours.

Step 6: Churn the Ice Cream

Churn the chilled custard in an ice cream maker according to manufacturer instructions until it reaches soft-serve consistency.

Step 7: Fold in Cookies

Gently fold in chopped cookies during the final minute of churning or by hand immediately after.

Step 8: Set and Serve

Transfer ice cream to a freezer-safe container and freeze for 2–4 hours until firm but scoopable.

Cook Time

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Chilling & Freezing Time: 6–8 hours
Total Time: Approximately 7–9 hours

Servings

Serves 6–8

Nutritional Information (approx. per serving)

Calories: 320 kcal
Carbohydrates: 28 g
Protein: 5 g
Fat: 22 g
Sugar: 24 g

Storage Instructions

Store ice cream in an airtight, freezer-safe container with parchment pressed directly onto the surface to prevent ice crystals. Best consumed within 2 weeks for optimal texture and flavor.

Suggestions

Use high-quality chocolate sandwich cookies with real cocoa for deeper flavor.
For added contrast, swirl in a ribbon of chocolate fudge just before freezing.
Serve with a warm brownie or waffle cone for a composed dessert presentation.

Seasonal Relevance

This ice cream is a year-round favorite, but it truly shines during warmer months when a clean, creamy dessert is most appreciated. It also pairs beautifully with holiday desserts as a cold counterpoint to rich baked goods.

Conclusion

This creamy cookies and cream ice cream recipe respects the classic while refining every detail—from custard technique to cookie integration. The result is a smooth, balanced ice cream with controlled sweetness, defined texture, and professional-level finish worthy of both home kitchens and fine-dining menus.