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This homemade Cookies and Cream Ice Cream is easy to make and perfect for hot summer days. With just a few ingredients, you can whip up a batch of creamy, delicious ice cream that’s packed with chunks of Oreo cookies. No ice cream maker is needed, and the results are incredibly delicious. This recipe also includes a quick chocolate shell for an extra crunch.
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Home Made VS Store Bought Ice Cream
Homemade ice cream lets you add a personal touch that you don't get from store-bought versions. When you make ice cream at home, you get to pick fresh, high-quality ingredients and skip the preservatives and artificial flavors found in many commercial brands. Plus, you can experiment with different flavors, adjust the sweetness, and add your favorite mix-ins to create a treat that’s just right for you.
On the other hand, store-bought ice cream is convenient and comes in a wide variety of flavors. However, it often contains stabilizers and emulsifiers to keep the texture smooth and extend shelf life, which can affect the taste and nutritional value.
While some premium brands taste great, they can be expensive compared to homemade. In the end, making ice cream at home is fun and rewarding, giving you a fresher, more customizable treat.
Ingredients in Cookies and Cream Ice Cream
- Oreos: These cookies add a crunchy texture and chocolate flavor to the ice cream. You can use either chocolate-coated or plain Oreos based on your preference.
- Heavy Cream: This ingredient provides the rich, creamy base for the ice cream, giving it a smooth texture.
- Sweetened Condensed Milk: This adds sweetness and helps achieve a creamy consistency without the need for an ice cream maker.
- Chocolate: Used in both the magic shell and chocolate sauce, it adds a rich, chocolaty flavor and a satisfying crunch when hardened.
- Vegetable Oil or Coconut Oil: This ingredient is mixed with the chocolate for the magic shell, helping it to harden quickly when it hits the cold ice cream.
- Crushed Oreos: These are used as a garnish, adding extra crunch and a visually appealing finish to the ice cream.
How to Make Cookies and Cream Ice Cream
Preparing the Cookies and Cream Ice Cream
1. Chop the Oreos: Begin by chopping the Oreos into small pieces. You can use a knife or a food processor. Aim for uniform pieces to ensure even distribution throughout the ice cream. If you prefer a chunkier texture, chop the cookies coarsely; for a smoother texture, chop them finely.
2. Prepare the Ice Cream Base: In a large mixing bowl, pour in the heavy cream and sweetened condensed milk. Use an electric mixer on medium speed to start whipping the mixture. This initial whipping will begin to increase the volume and incorporate air.
After a few minutes, increase the mixer speed to high. Continue whipping the mixture until it becomes thick and its volume increases by about one-third. This process typically takes several minutes and is crucial for achieving a light and airy ice cream texture.
3. Add the Cookies: Once the cream mixture is whipped, gently fold in the chopped Oreos using a silicone spatula. Folding ensures you don’t deflate the whipped mixture. Continue folding until the cookie pieces are evenly distributed throughout the mixture.
4. Freeze the Ice Cream: Spoon the ice cream mixture into small plastic cups. For an added treat, you can insert a popsicle stick into the center of each cup, creating an easy-to-hold ice cream pop.
Place the cups in the freezer. Let them freeze overnight to allow the ice cream to set properly and achieve the right consistency.
Magic Shell and Chocolate Sauce
5. Make the Magic Shell: In a microwave-safe jug, melt the chocolate. Use short intervals (about 30 seconds), stirring after each interval until the chocolate is completely smooth and melted.
Once the chocolate is melted, add the vegetable oil or coconut oil. Stir thoroughly to combine. The oil will help the chocolate harden quickly when it comes in contact with the cold ice cream, creating a crispy shell.
6. Prepare the Chocolate Sauce: In a microwave-safe jug, combine the chocolate and heavy cream. Microwave in short intervals (about 20 seconds), stirring after each interval until the mixture is completely smooth and well-blended. This sauce can be drizzled over the ice cream for an extra layer of flavor.
Assemble and Serve
7. Assemble the Ice Cream: Take the ice cream cups out of the freezer. To easily release the ice cream from the plastic cups, briefly dip the plastic cups in hot water. This should loosen the ice cream enough to slide out.
Remove the ice cream from the plastic cups. Hold each ice cream pop and dip it halfway into the melted chocolate, allowing the excess chocolate to drip off.
Quickly sprinkle the dipped part with crushed Oreos before the chocolate sets. The chocolate will harden almost instantly, creating a crunchy shell with cookie bits embedded in it.
8. Serve the Ice Cream: If serving the ice cream in the mini cups, drizzle with the prepared chocolate sauce before enjoying. The sauce adds an extra rich and creamy layer to the already delicious ice cream.
Fay's Top Tips
One crucial tip is to whip the cream properly. Whipping the cream until it thickens and increases in volume is essential for a light and airy texture. Using an electric mixer on high speed for several minutes ensures a smooth, creamy final product.
Another important tip is handling the chocolate for the magic shell. Melt the chocolate in short intervals, stirring well between each to prevent burning. Adding vegetable oil or coconut oil helps achieve a smooth, hard shell that sets quickly when it touches the cold ice cream, enhancing the overall texture.
Cookies and Cream Ice Cream Variations
Mint Cookies and Cream: Add a few drops of peppermint extract to the ice cream base before whipping. Use mint-flavored chocolate cookies for an extra minty touch.
Peanut Butter Cookies and Cream: Swirl in a few tablespoons of creamy peanut butter to the ice cream base before folding in the chopped cookies. Use peanut butter cookies instead of Oreos.
Double Chocolate Cookies and Cream: Mix in a handful of mini chocolate chips or chunks into the ice cream base along with the chopped cookies. Use chocolate sandwich cookies for a richer chocolate flavor.
Strawberry Cookies and Cream: Fold in finely chopped fresh strawberries along with the chopped cookies for a fruity twist. Use vanilla cream-filled cookies for a complementary flavor.
Coffee Cookies and Cream: Dissolve a teaspoon of instant coffee granules in a tablespoon of hot water and mix into the ice cream base before whipping. Use mocha-flavored cookies to enhance the coffee flavor.
More Ice Cream Recipes
- Bourbon Caramel Ice Cream
- Homey Cinnamon Ice Cream
- Dulce de leche Ice Cream Cake
- Bourbon Caramel Ice Cream
- Mango Yoghurt Popsicles
- Dulce de Leche Ice Cream Cake Recipe
- Eggnog Ice Cream Cake Recipe
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Buy Now →Frequently Asked Questions
Can I use a different type of cookie instead of Oreos?
Yes, you can use any type of cookie you like. Chocolate chip cookies, mint cookies, or peanut butter cookies are great alternatives.
How long can I store the ice cream in the freezer?
The ice cream can be stored in an airtight container in the freezer for up to two weeks. Be sure to cover it well to prevent freezer burn.
Can I add other mix-ins to the ice cream?
Yes, you can add nuts, fruit, or candy pieces to customize your ice cream. Fold them in gently after whipping the cream and before freezing.
Have you tried this recipe? Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!
Cookies and Cream Ice Cream
Prep Time: 15 minutes minutes
Freezing Time: 6 hours hours
Total Time: 6 hours hours 15 minutes minutes
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This homemade cookies and cream ice cream is creamy and packed with crunchy Oreo chunks. The quick chocolate shell adds a satisfying crunch, making each bite enjoyable. It's a simple, no-churn recipe that delivers rich, indulgent flavors.
Servings: 15 Mini Cups
Ingredients
Ice Cream
- 6 Oreos chocolate coated or plain
- 600 ml heavy cream
- 395 g sweetened condensed milk
Chocolate Magic Shell
- 175 g dark chocolate or milk or white chocolate
- 1 tablespoon coconut oil
Chocolate Sauce
- 90 g dark chocolate or milk or white chocolate
- ½ cup heavy cream
Garnish
- 2 Oreo cookies crushed
Instructions
Ice Cream
Chop the Oreos as finely or as coarsely as you like.
In a large mixing bowl, combine the heavy cream and sweetened condensed milk.
Mix on medium speed until the volume starts to increase. Then, increase speed to high and mix until the mixture thickens and the volume increases by one third. This takes several minutes.
Fold in the chopped cookies with a silicone spatula until evenly incorporated.
Spoon the ice cream mixture into mini 80mL/2.7oz plastic cups. Optionally, insert a popsicle stick into the center of each cup.
Freeze overnight.
Magic Shell
Melt the chocolate in a microwave-safe jug, microwaving in 30-second intervals and stirring until smooth.
Add the oil to the melted chocolate and mix well to incorporate fully.
Chocolate Sauce
Combine the chocolate and cream in a microwave-safe jug. Microwave for 20-second intervals, stirring in between, until smooth.
Assembly
Remove the ice cream cups from the freezer and briefly dip in hot water to help release.
Remove the ice cream from the plastic cups. Dip each ice cream into the melted chocolate halfway up.
Quickly sprinkle the crushed cookies over the chocolate before it sets.
Serving
If serving the ice cream in the mini cups, drizzle with chocolate sauce before enjoying.
Notes
- Chopping Cookies: Adjust the cookie chunk size to your preference for different textures.
- Whipping Cream: The more air you whip into the mixture, the lighter the ice cream.
- Melting Chocolate: Be careful not to overheat the chocolate to avoid burning.
- Storage: Store any leftover ice cream in an airtight container to prevent freezer burn.
Nutrition
Calories: 391kcal | Carbohydrates: 28g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 75mg | Potassium: 285mg | Fiber: 2g | Sugar: 23g | Vitamin A: 785IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 3mg
Tried this recipe?Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!
