Cookies and Cream Ice Cream

Happy 1st day of summer!!  If there’s any ice cream flavor that brings me back to summers as a kid, it’s cookies and cream ice cream.  There is just something so simple and homey about this flavor. 

Creamy sweet cream ice cream with chopped up Oreos mixed in: so basic, yet so amazing.  Whether it was dripping down my cone on days so hot that my brother and I would walk the white “drunk” line on the edges of the boardwalk at the beach* to cool our scorched bare feet…or scooped inside one of our plastic Ground Round Yankees ice cream hat-cups…cookies and cream will always be a huge favorite of mine. 

This homemade version (though not the Oreos – some things are better left untouched) just makes me so happy!  And it seems to have made Kyle just as happy because he requested I make it a second time in the course of a week. 

Which, of course, I was more than willing to oblige.  Now go celebrate summer with this ice cream!

Cookies and Cream Ice Cream

*These photos are not my own.  They are from a Flickr account linked with the website of the beach that my family frequented in my childhood, Davis Park.

Cookies and Cream Ice Cream

Yield: about 1 quart of ice cream


  • 5 large egg yolks
  • ½ cup granulated sugar, divided
  • 1 ¾ cups heavy cream
  • ¾ cup whole milk
  • ¼ teaspoon Kosher salt
  • 2 tsp pure vanilla extract
  • 1¼ cups chopped Oreo cookies (about 1 row or 15 cookies)


  1. Set a mesh strainer over a medium bowl. Fill a larger bowl about halfway full with ice and water.
  2. Add the egg yolks to a medium heatproof bowl. Whisk in ¼ cup sugar until the sugar dissolves; set aside.
  3. In a medium saucepan set over medium heat, whisk the remaining ¼ cup sugar, heavy cream, milk, and salt together. Once the mixture starts to steam, remove it from the heat. Using a ladle, scoop out some of the milk mixture from the pan and slowly stream it into the egg mixture, whisking quickly to ensure the eggs don't cook. (Tip: it helps tremendously here to set the bowl on a non-stick oven mitt or Silpat to keep the bowl from sliding around while you're whisking.) Repeat this two more times then whisk the egg mixture into the milk mixture in the saucepan. Bring the mixture to a low simmer and cook until the mixture thickens and just coats the back of a spoon, about 1 to 2 minutes.
  4. Pour the mixture through the mesh strainer, pressing out all of the liquid and catching any cooked egg bits that remain. Stir in the vanilla extract.
  5. Set the bowl inside the larger bowl on top of the ice bath and allow the mixture to cool while stirring occasionally. Once the ice cream base has cooled, cover the bowl tightly and refrigerate for 4 hours or overnight.
  6. Freeze the ice cream base in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a resealable container and stir in the chopped Oreos. Seal the container and freeze for at least 6 hours before serving.


source: adapted from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anna Walker, and Dabney Gough