My son, Leo, is the official Cookies and Cream taste-tester in this house. He has a very sophisticated palate for a seven-year-old, which basically means he can detect a subpar Oreo ratio from a mile away. After one too many batches where the cookies got soggy, I finally cracked the code. This is his gold-standard recipe. It’s a gloriously creamy, not-too-sweet vanilla base absolutely packed with chunks of chocolate sandwich cookies that stay miraculously crisp.
Quick Look
| Prep | Cook | Churn | Total | Feeds | Level |
|---|---|---|---|---|---|
| 15 mins | 10 mins | 25 mins | 4+ hrs | 6-8 | Easy |
Why You’ll Love This Recipe
- The cookie-to-cream ratio is absolutely unhinged (in the best way).
- The cookies stay crunchy for days because of one simple trick.
- It’s a no-cook, no-egg base, so it comes together in a flash.
Grab These
- 2 cups heavy cream, very cold
- 1 (14 oz) can sweetened condensed milk
- ½ cup whole milk
- 1 tbsp pure vanilla extract (yes, a full tablespoon)
- ¼ tsp fine sea salt
- 1 (14.3 oz) package Oreos or similar cookies (about 30 cookies)
Let’s Make It
This is the easiest ice cream base you will ever make, and it’s foolproof. No cooking, no tempering eggs. In a large bowl, whisk together the cold heavy cream, whole milk, sweetened condensed milk, vanilla, and salt. You want to whisk it just until everything is combined and smooth. Don’t whip it into whipped cream! You’re just mixing.
Now, cover the bowl and pop this mixture into the fridge for at least 30 minutes. You want it ice-cold before it hits the machine. A cold base churns faster and gets fluffier. While that’s chilling, let’s deal with the star of the show: the cookies.
Take about three-quarters of the cookies and crush them up. I do this by putting them in a zip-top bag and going at them with a rolling pin. It’s great for stress relief. You want a mix of fine crumbs and some good-sized chunks. The remaining quarter of the cookies, chop them into rough, big chunks with a knife. This gives you a wonderful variety of textures.
Pour your chilled base into your ice cream maker and let it churn according to the manufacturer’s instructions. It will thicken up beautifully. Now, here is the crucial moment. When the ice cream is thick and looks like soft-serve, turn the machine off. Gently fold in all of your crushed and chunked cookies by hand with a spatula. Don’t add them while the machine is running! This is the secret to keeping them crunchy.
Transfer the ice cream to a loaf pan or airtight container, give it one last fold to make sure the cookies are evenly distributed, and freeze for at least 4 hours, or until firm.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 380 kcal |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 20g |
| Fiber | 1g |
| Sugar | 35g |
| Note: Values are estimates |
Variations & Add-Ins
- Mint Cookies and Cream: Use mint Oreos instead of the classic ones.
- Peanut Butter Lover’s: Add ½ cup of chopped peanut butter cups along with the cookies.
- Cookies and Cream Cheesecake: Replace ½ cup of the heavy cream with 4 oz of softened cream cheese, whipped until smooth.
Serving Ideas
- The only acceptable way to eat this, according to Leo, is in a waffle cone.
- Crumble it over a warm chocolate pudding for an epic dessert.
- Make the most incredible ice cream sandwiches using large, chewy chocolate chip cookies.
Storage & Reheating
Store in an airtight container. The cookies will surprisingly stay crisp for about 5 days. Let it soften for 10 minutes on the counter before scooping.
My Two Cents
Fold the cookies in by hand after churning. I can’t stress this enough. If you let the machine do it, the paddles will pulverize them into a muddy, soggy mess. A little manual labor keeps those chunks perfectly intact.
You Asked, I’m Answering
- Can I use low-fat milk? Technically, yes, but your ice cream will be icier and less rich. The fat in the cream and the sugar in the condensed milk are what give it that sublime, creamy texture.
- My ice cream is too sweet! This base is on the sweeter side because of the condensed milk. If you prefer a less sweet profile, you can try using a “less sweet” condensed milk brand or reduce the amount slightly, but note that it will affect the texture.