Cookies and Cream Ice Cream

A delicious homemade ice cream

Course Dessert
Cuisine American
Prep 1 hour
Freezer time 2 hours
Total 3 hours
Servings 1 quart
Calories 3186 kcal
Author Michelle


  • 5 egg yolks
  • ½ cup granulated sugar divided
  • cups heavy cream
  • ¾ cup whole milk
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • cups chopped Oreo cookies about 15 cookies
US Customary - Metric


  1. Set a wire-mesh sieve over a large bowl. Whisk together the egg yolks and ¼ cup of the sugar in a large bowl; set aside.
  2. Warm the remaining ¼ cup of sugar, cream, milk and salt in a medium saucepan over medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
  4. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, layer it into your freezer-safe container with alternating layers of the chopped cookies, beginning and ending with the ice cream.

Recipe Notes

Nutritional values are based on the whole recipe

Nutrition Facts
Cookies and Cream Ice Cream
Amount Per Serving
Calories 3186 Calories from Fat 2007
% Daily Value*
Fat 223g343%
Saturated Fat 120g750%
Cholesterol 1565mg522%
Sodium 1783mg78%
Potassium 1082mg31%
Carbohydrates 265g88%
Fiber 5g21%
Sugar 193g214%
Protein 39g78%
Vitamin A 7715IU154%
Vitamin C 2.5mg3%
Calcium 638mg64%
Iron 19.8mg110%
* Percent Daily Values are based on a 2000 calorie diet.