This Easy Homemade Cookies and Cream Ice Cream is a creamy treat packed with crunchy cookie bits. It’s super simple to whip up and perfect for hot days!
Who doesn’t love ice cream? I love loading it with extra cookies. Just grab your ingredients, mix, freeze, and enjoy this cool treat any time you want! 🍦
Key Ingredients & Substitutions
Heavy Whipping Cream: This is key for a rich and creamy texture. If you’re looking for a lighter option, you can use half-and-half instead, but the texture might be a bit less creamy.
Whole Milk: While whole milk adds creaminess, you can substitute it with low-fat milk or almond milk if you need a dairy-free option. Just keep in mind that the ice cream may be less creamy.
Granulated Sugar: A little sweetness is important here! For a healthier alternative, try using honey or maple syrup. You might need to adjust the amount since they are liquid sweeteners.
Vanilla Extract: Pure vanilla extract adds great flavor. If you’re in a pinch, you can use imitation vanilla, but it might not be as rich.
Chocolate Sandwich Cookies: Oreos are the classic choice! If you want something different, consider using chocolate wafer cookies or any other chocolate cookies you love. It’ll still taste great!
How Do I Get the Best Texture for Homemade Ice Cream?
Getting the right texture in homemade ice cream can be a bit tricky, but here are some tips:
- Make sure your ice cream maker bowl is fully chilled. Freeze it overnight if possible!
- Whisk your mixture until the sugar is completely dissolved to avoid any graininess.
- Don’t overfill your ice cream maker; the mixture needs room to expand as it churns.
- Churning should be done until it reaches a soft-serve consistency, then quickly transfer it to the freezer.
- Allow it to freeze for at least 4 hours for a firmer scoop. If it’s too hard, let it sit out for a few minutes before serving!
How to Make Easy Homemade Cookies and Cream Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 15-20 chocolate sandwich cookies (like Oreos), roughly chopped
How Much Time Will You Need?
This delightful ice cream recipe takes about 10 minutes of prep time. You’ll need an additional 20-25 minutes to churn in the ice cream maker, followed by at least 4 hours for freezing to firm it up. So, while you can get it prepped quickly, just keep in mind that you’ll need some patience as it sets in the freezer!
Step-by-Step Instructions:
1. Prepare the Ice Cream Mixture:
In a large mixing bowl, combine the heavy whipping cream, whole milk, granulated sugar, and vanilla extract. Use a whisk to mix everything together until the sugar is completely dissolved. This step ensures a smooth and sweet base for your ice cream.
2. Churn the Ice Cream:
Once your mixture is ready, pour it into your ice cream maker. Follow the manufacturer’s instructions for how long to churn—usually about 20-25 minutes. You’re looking for the mixture to become thick and creamy, similar to soft serve.
3. Add the Cookies:
When your ice cream is almost finished churning, add the roughly chopped chocolate sandwich cookies. Let them blend into the ice cream for a minute or two, so each scoop will have bits of cookie throughout.
4. Transfer and Freeze:
After churning, quickly transfer the cookies and cream ice cream into an airtight container. Use a spatula to smooth the top, then close the lid tightly. Place it in the freezer for at least 4 hours to firm up properly.
5. Serve and Enjoy:
When it’s time to enjoy your homemade ice cream, scoop it into bowls or cones. It’s perfect on its own, or you can add whipped cream or extra cookie crumbles on top. Enjoy your delicious treat!
This recipe creates rich, creamy ice cream that’s packed with crunchy cookie goodness. It’s a perfect dessert for any occasion—make a batch and enjoy it with family and friends!
FAQ: Easy Homemade Cookies and Cream Ice Cream
Can I Use a Different Type of Milk?
Yes, you can substitute whole milk with any milk of your choice! For a dairy-free option, try almond milk or coconut milk. Just keep in mind that it may alter the creaminess of the ice cream slightly.
How Should I Store Leftover Ice Cream?
Store any leftover cookies and cream ice cream in an airtight container in the freezer. It should stay fresh for up to 2 weeks. Make sure to let it sit at room temperature for a few minutes before scooping, as it may become very hard after freezing.
Can I Make This Ice Cream Without an Ice Cream Maker?
Absolutely! If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first 2-3 hours to break up ice crystals until it’s firm and creamy.
How Do I Get the Best Texture for My Ice Cream?
To achieve a creamy texture, ensure that the heavy cream is cold and your ice cream maker bowl is frozen solid before churning. Also, don’t skip the freezing step after churning, as this helps firm up the ice cream!
