Skip to content

Cookies and Cream Ice Cream

With only 5 ingredients, this Cookies and Cream Ice Cream is not only extremely easy, but incredibly delicious. Even with no eggs, this ice cream has a creamy and rich texture. 

cookies and cream ice cream in rectangular bowl
Cookies and Cream Ice Cream with Just 5 Ingredients

Homemade Cookies and Cream Ice Cream

When I got my ice cream maker years ago, I felt like a kid with a new toy.  Except with this cool toy, everyone gets to play and all players win. 

This trusty Cuisinart ice cream maker has been reliably churning out ice cream flavors like creamy mint chip  and gorgeous very berry ice cream. Nearly all flavors, including creamy chocolate, have only 5 or less ingredients. Only real, natural ingredients – nothing you can’t pronounce. 

The possibilities are endless with this little machine. The kids are fascinated by the occasionally  overflowing ice cream that cascades over the sides when we’ve been overly enthusiastic with our add-ins (tip: follow the machine’s instructions and you’ll be fine.)

Everyone clamors for a spoonful of taste-testing with each new ice cream creation before it even gets transferred into a container. Can’t say I blame ’em, especially when it comes to my personal favorite flavor: cookies and cream.

cookies and cream ice cream in a scoop
No eggs needed in this creamy ice cream recipe

Creamy Ice Cream, Without Eggs

This version of Cookies and Cream Ice Cream is a serious contender for World’s Best Ice Cream, with its creamy smooth sweetness and crunchy chocolate cookies strewn throughout. 

You’ll be amazed at how rich and creamy this ice cream tastes, despite the fact that there are no eggs nor egg yolks here. You’ll appreciate not having to fuss with tempering eggs vigilantly over the stove. 

This ice cream gets its creaminess simply from milk and cream. Whole milk is highly recommended for the creamiest texture possible. When the mixture is allowed to churn in a freezing-cold ice cream maker, cold air is worked into the mixture with every churn. The end result is a decadently rich ice cream that will set up beautifully.

cookies and cream ice cream in white bowl
Creamy, Delicious Homemade Ice Cream

Smart Strategies for Success

  • Next time you have Oreo-type cookies in the pantry, set a few aside for this ice cream recipe. The cookies can even be frozen in an airtight zipper baggie until you’re ready to use them. 
  • The key to successful churning is starting with freezing-cold items. Be sure your ice cream maker’s churning bowl has been frozen solid prior to using. Don’t take it out of the freezer until the very last minute, when you’re ready to pour your ice cream mixture into it.
  • 5 minutes ahead of time, place a metal mixing bowl and hand-whisk in the freezer. You’ll typically be using those to stir your ingredients together. This way, your milk and cream will stay very cold. 
  • For those of us who like to do things our own creative way (raising my hand): follow manufacturer’s instructions for add-ins. If you get over-zealous, you may end up with overflow.
  • Have a container ready for transferring finished ice cream into. A rubber spatula will ensure every bit of ice cream gets transferred. Cover the container airtight and let rest in the freezer for an hour or two for ice cream to set firmly.
  • There are 2-quart ice cream makers available now as well, if you’d like to get more ice cream out of each use. 

Try these 3-ingredient butter shortbread cookies, too:


Cookies and Cream Ice Cream

4.85 from 46 ratings
This Cookies and Cream Ice Cream is wonderfully rich and creamy, with no eggs. Only uses a handful of simple, real ingredients. 
Prep Time: 30 mins
Total Time: 30 mins
Servings: 10

Ingredients  

  • 1 cup whole milk, very cold
  • ¾ cup granulated sugar
  • 2 cups heavy cream, very cold
  • 2 tsp pure vanilla extract
  • 1 cup coarsely chopped Oreos, or any brand chocolate sandwich cookies

Instructions

  • In a cold bowl, whisk together milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.
  • Pour mixture into ice cream maker’s freezer bowl. Let it churn for about 20 minutes (or according to your machine’s manufacturer instructions.)
  • Add in the chopped Oreos and keep churning for another 5-10 minutes or until mixture is thick and creamy. If your machine’s instructions vary for add-ins, please follow those instructions instead.
  • Use rubber spatula to transfer ice cream to a freezable container. Cover airtight and place in freezer about 2 hours to set up firmly. 

Notes

I like to scrape off the cream filling and just use the crispy cookies in this recipe; it’s up to you whether to remove filling or use whole cookies.
Chopped cookies can be frozen in airtight zipper baggie well ahead of time, until you’re ready to use. 
Prior to starting with this recipe, place a metal mixing bowl and hand-whisk in the freezer for a few minutes; this ensures that all your ingredients stay very cold. 
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

Calories: 361kcal | Carbohydrates: 19.9g | Protein: 0.9g | Fat: 32.2g | Saturated Fat: 8.7g | Trans Fat: 0.3g | Cholesterol: 27.1mg | Sodium: 28.7mg | Sugar: 18.1g
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: Mixing

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Add a comment

Recipe Rating




87 comments

    • Brea
    • 5 stars

    This turned out so well! My son loves it!

    • Kiz
    • 5 stars

    We had this for 4th of July. It was awesome. We made it in an electric ice cream maker. We used quite a bit of sea salt on the ice and it came out perfect. The kids loved it. Next time we will triple the recipe. It’s not enough for ice cream fans.

      • Amy Dong

      Same here; we always have to double the batch!

    • Catherine
    • 5 stars

    I looove how this recipe doesn’t call for sweetened condensed milk or eggs like other recipes online. It was so simple and tastes just like store bought Oreo ice cream! Make sure that your mixing bowl, whisk, and freezer bowl is pretty much frozen, it will make all the difference. My 3 year old nephew had a blast making this. This recipe is a keeper!

    • Brittani Rothenfluh

    How many quarts does this make?

    • iqos heets
    • 5 stars

    This is Great Post for me. now, i’m Learned from your article. thanks for sharing this kinda information’s for me. i glad with your Article!.

    • Krystle
    • 5 stars

    So yummy!! This is my go to recipe now.

    • Lauren
    • 5 stars

    Just recently bought an ice cream maker and decided to use this recipe for my first batch. It was simple, easy to follow, and tasted delicious! After letting it harden for a few hours, it was the perfect texture and so creamy. Will definitely be making this one (and your other ice cream recipes) soon!

    • Ian

    What does yield 10/20/30 mean? How many grams or cups are in a yield?

      • Diane

      Yield 10/20/30 means how many servings it makes, it make either 10 servings 20 servings or 30 servings, 3 full round scoops is usually a serving size. I hope I helped you

    • Sharon Broyles
    • 5 stars

    This recipe is so simple and easy! It turned out perfect and it’s so delicious! I did a double batch….so glad it did because it won’t last long at my house!

    • Kait

    Can you use a KitchenAid Ice Cream Maker and get the same results? Thanks! This looks sooooo delicious!

      • chewoutloud

      Yes, and hope you love it, Kait!

        • G
        • 4 stars

        Bummed. Followed to a T but liquid never solidified. Have made a bunch of others with same machine and similar ingredients but for some reason just stayed liquid. Flavor was good so I still froze the liquid and made milkshakes the next day

          • Amy Dong

          The ingredients need to be very cold, and ice cream maker bowl needs to be solidly frozen. Give that a try; it should solve the problem.

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week