The Best Cookies and Cream Ice Cream recipe out there! A decadent and rich vanilla based ice cream filled with chocolate cookies and cream sandwiches sprinkled throughout.
What can I tell you about homemade cookies and cream ice cream that you don’t already know? Probably not much. I guess I can just share with you how revelatory homemade ice cream truly is.
When I first tasted homemade ice cream, I wondered where it had been all my life. Of course, it was my big mama’s ice cream that first hooked me. I remember it so vividly. It was a summer in the 80s when my family came to visit my grandparents in Mississippi. Summers in Mississippi are beyond hot. Sweltering is probably a better word to describe it. Those days I remember a lot of fans around the house blasting at full speed and several glasses of ice cold sweet tea to keep you remotely comfortable.
Well on the very hottest day of our visit when sweat beads were literally a permanent fixture on my forehead, big mama pulled out an old salt rock ice cream maker and filled it with ice. She made a beautifully silky custard over the stove top, sweetened it to taste, allowed it to cool, poured it into the maker, and cranked it until a lovely soft serve texture of ice cream began to develop. She froze it while she made dinner but honestly all any of us could think about was that ice cream.
It was utter perfection; creamy and delightful in every possible way. That’s when I knew it was my destiny to never settle for generic ice cream in life. As soon as I moved into my very first apartment as an adult, I bought an ice cream maker. I deemed it as necessary as having bath towels and groceries. It was essential. Ever since, I have been making ice cream. This homemade cookies and cream version is just another trick pulled from my frozen dessert hat. Hope you enjoy!
- 3 whole large eggs
- 2 egg yolks
- 1½ cups granulated sugar
- 2 cups heavy whipping cream
- 2 cups half and half
- 1 tablespoon pure vanilla extract
- ½-1½ cups (based on preference) Cookies and Cream Sandwich Cookies, crushed
- Beat eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.
- Add heavy cream and half and half to a large pot and heat to boiling level. Remove from heat.
- Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn't scramble.
- Stir in vanilla extract.
- Place the mixture in the refrigerator for 2-3 hours to chill completely.
- Add your mixture to an ice cream maker according to the manufacturer's instructions.
- Once almost finished, pour crushed cookies and allow to mix in during last 2-3 minutes of churning.
- Store in freezer while not serving.