Cookies and Cream Ice Cream

READY IN: 2hrs 45mins
Bev
Recipe by Bev

If you like Oreo Cookies you are going to love this! Making a cooked custard first makes this a quality, smooth and creamy ice cream. This recipe makes about 3 1/2 - 4 quarts of ice cream. I hope you will enjoy this!

Top Review by Rebekah of SFD

This is a delicious recipe! Cookies & Cream is one of my favorite flavors, so I was happy to find this. I used a double boiler for the custard part, I find that helps keep the milk from burning, as well as the eggs from forming lumps when added. The only suggestion I have would be to wait until after churning to stir in the cookies by hand - by adding them as directed before churning the first time I made this, I ended up with brown ice cream from the cookies being pulverized throughout the churning time. Stirring them in by hand at the end only takes a moment, and leaves nice big chunks. Wonderful, easy recipe - thank you for sharing!

Ingredients Nutrition

Directions

  1. Combine sugar, flour (1/2 cup + 2 TBS) and salt in a saucepan.
  2. Gradually stir in milk.
  3. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
  4. Gradually stir in 1 cup hot mixture into the beaten eggs.
  5. Add egg mixture to remaining hot mixture, stirring constantly.
  6. Cook 1 minute; remove from heat.
  7. Refrigerate 1 hour.
  8. Combine whipping cream, half and half and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine.
  9. Add crumbled cookies before freezing.
  10. Freeze as directed using your ice cream maker manufacturer's directions.

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