Cookies and Bars
The Ultimate Homemade Cookies and Cream Ice Cream Recipe
Forget the thin, icy pints from the grocery store; this is the real deal with a thick vanilla bean custard and massive chunks of chocolate cookies in every bite. It is the kind of ice cream that makes you feel like a kid again, only better because you controlled the cookie-to-cream ratio.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 8
- Level
- Medium
- Per serving
- 450 kcal
Method
In a medium saucepan, whisk together the milk, sugar, and salt. Heat over medium heat until it just begins to simmer, then remove from heat.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour about half a cup of the warm milk mixture into the yolks, whisking constantly to temper the eggs so they don't scramble.
Pour the yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.
Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the heavy cream and vanilla extract. Cover and refrigerate for at least 4 hours, or ideally overnight, until completely cold.
While the base chills, place your cookies in a zip-top bag and crush them into a mix of small crumbs and large chunks.
Pour the cold custard into your ice cream maker and churn according to the manufacturer's directions (usually 20-25 minutes).
During the last 2 minutes of churning, add the crushed cookies and let the machine incorporate them evenly.
Transfer the soft ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.
Notes
Don't over-crush the cookies; you want some big chunks for that classic 'cookies and cream' texture.
Chill your storage container in the freezer before adding the churned ice cream to prevent it from melting instantly.
Ensure your ice cream maker bowl has been frozen for at least 24 hours before you start.
If the custard develops any lumps, the fine-mesh strainer will save the day—don't skip that step!
