Can I make cookies and cream ice cream without an ice cream maker?

Yes! While an ice cream maker makes the process much easier and quicker, you can still make cookies and cream ice cream without one. After mixing your ingredients, pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes for the first 2-3 hours to break up any ice crystals and achieve a smoother texture.

Can I use low-fat milk in this recipe?

While low-fat milk can be used, it may result in a less creamy texture, and the ice cream may take longer to churn. For the best results, we recommend using whole milk and heavy cream to achieve that rich, indulgent consistency that makes cookies and cream ice cream so irresistible.

How long does cookies and cream ice cream last in the freezer?

When stored in an airtight container, cookies and cream ice cream can last for up to a month in the freezer. However, it's best enjoyed within the first two weeks to avoid any ice crystals forming on the surface.

Can I use a different type of cookie in the ice cream?

While Oreos are the classic choice for cookies and cream ice cream, you can certainly experiment with other cookies. Try using chocolate chip cookies, graham crackers, or gluten-free cookies for different flavor variations. Just make sure the cookies are crushed into small chunks for the best texture.

Cookies and Cream Ice Cream – Easy Homemade Recipe

Name: Cookies and Cream Ice Cream
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups Heavy cream; 1 cup Whole milk; ⅔ cup Organic cane sugar; 1 teaspoon Vanilla extract; 1 pinch Salt; 15 Oreo cookies (crushed)

Description

This homemade cookies and cream ice cream is a rich, creamy dessert featuring vanilla ice cream with crushed Oreo cookies. The recipe requires no eggs or condensed milk, making it an easy treat to prepare with a Cuisinart ice cream maker. Perfect for any occasion, this ice cream offers a sweet and indulgent dessert experience.

Ingredients

Scale

2 cups Heavy cream
1 cup Whole milk
⅔ cup Organic cane sugar
1 teaspoon Vanilla extract
1 pinch Salt
15 Oreo cookies (crushed)

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Instructions

In a large mixing bowl, whisk together milk, sugar, and a pinch of salt until sugar is dissolved.
Stir in the heavy cream and vanilla extract. Mix until combined.
Refrigerate the mixture for about 2 hours to chill.
Pour the chilled mixture into the ice cream maker and churn for about 25 minutes.
After 20 minutes, add the crushed Oreo cookies and churn for another 5 minutes.
Transfer the ice cream to a freezer-safe container and freeze for 5-6 hours or until firm.

Notes

If using a compressor ice cream maker, pre-chill the bowl for 5-10 minutes before starting.
For a softer texture, enjoy the ice cream immediately after churning.
For a firmer consistency, let the ice cream harden in the freezer for a few hours.
Store in an airtight container for up to a month in the freezer.

Prep Time: 2 hours (chill time)
Cook Time: 25 minutes (churning time)
Category: Dessert
Method: Ice Cream Maker
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 250
Sugar: 22g
Sodium: 35mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg