Cookies and Cream Ice Cream

It's smoother, fresher, and tastier than store bought!

By Leah PerezPublished: Jun 23, 2023

1 Rating

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the pioneer woman's cookies and cream ice cream

Caitlin Bensel

Ahh, cookies and cream ice cream. An irresistibly creamy vanilla custard base churned with pieces of crumbly chocolate and vanilla creme sandwich cookies, this ice cream is the perfect balance of two favorite flavors: chocolate and vanilla. Every year before the Fourth of July, Ree Drummond makes some homemade strawberry ice cream to feed the crowd of people that gather to watch Ladd’s fireworks. This ice cream is so delicious that she has trouble keeping her spoon out of it before guests arrive. No need to wait for summer fruit or big parties to “test out” this ice cream, though! Smoother, fresher, and tastier than anything you can get at a store, this chocolate dessert is sweet nostalgia in every bite… sharing optional.

How is cookies and cream ice cream made?

This recipe starts with a stovetop custard base, making it technically a frozen custard, ice cream’s rich and creamy cousin. While both frozen treats are made with milk, cream, and sugar, frozen custard gets its luxurious texture from egg yolks. Never fear, they are cooked on the stove! Heavy cream, milk, sugar, and a pinch of salt are heated until the sugar is melted and the mixture is just steaming. Like many custard recipes, the egg is gently introduced to a small amount of hot liquid, known as tempering, so that they don’t scramble when they hit the hot stove. Then, the custard is cooked until it coats the back of a spoon or the mixture reaches between 160 degrees and 180 degrees (a thermometer is super helpful here). Strain the rich custard to combat any potential curdling and flavor it with vanilla. Before the custard makes it into the ice cream machine, it must be completely chilled. Okay, the cream is covered but where are the cookies? In order to get those big, tasty bites of cookie, the crushed cookies should not be added to the nifty ice cream machine until 5 minutes before the manufacturer’s instructions says the ice cream is ready.

What can you serve with cookies and cream ice cream?

The first obvious answer is with a cone, but it also makes a tasty topping to any dessert that calls for ice cream. Scoop it on top of a funnel cake, make it an ice cream sandwich with chocolate chunk cookies, or serve it alongside some chocolate pie.

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Yields:: 2 qt.
Prep Time:: 30 mins
Total Time:: 10 hrs 30 mins

Ingredients

1 pt.
heavy whipping cream
1 c.
whole milk
1 c.
granulated sugar
Pinch of salt
6
large egg yolks
2 tsp.
vanilla bean paste or vanilla extract
18
chocolate sandwich cookies, coarsely chopped and divided

Nutrition Information

Per Quart

Calories1949 Fat125 gSaturated fat68 gTrans fat3 gCholesterol832 mgSodium849 mgCarbohydrates189 gFiber3 gSugar158 gProtein25 gVitamin D8 mcgCalcium388 mgIron15 mgPotassium710 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a medium pot, combine the heavy cream, milk, sugar, and salt. Place over medium heat, and stir frequently, just until the sugar is dissolved and the mixture is steaming (do not boil). Remove from the heat.
2. Step 2Meanwhile, in a medium bowl, whisk together the egg yolks. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the cream into the eggs to temper. Transfer the warmed egg mixture to the pot with the remaining cream mixture, whisking well to combine. Return the pot to medium heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of a spoon (on a thermometer, the temperature should be 160°F to 180°F). Immediately pour the mixture through a mesh strainer into a large bowl. Set the bowl over a bowl of ice water and stir to cool the mixture.
3. Step 3Add the vanilla and stir until the mixture is at room temperature. Cover and refrigerate the ice cream base until cold, 4 or overnight.
4. Step 4Transfer the ice cream base to an ice cream maker and freeze according to the manufacturer's instructions until thickened to the texture of soft serve, 20 to 30 minutes. Add in 15 chopped sandwich cookies and churn for 5 minutes more until well combined.
5. Step 5You can eat this directly from the machine, like soft serve, or transfer to a container. Sprinkle the top of the ice cream with the remaining 3 chopped sandwich cookies. Wrap the container in plastic wrap and freeze for at least 6 hours, or up to 48 hours for best texture and scoop-a-bility.