Cookies and Cream Ice Cream is a classic frozen dessert known for its smooth vanilla cream base filled with crunchy chocolate cookie pieces. The contrast between creamy ice cream and crisp cookie crumbs creates a satisfying texture in every bite.

The base stays rich and velvety while the crushed cookies add bold chocolate flavor and visual texture. The dark cookie pieces stand out against the pale cream, making each scoop look indulgent and inviting.

This homemade version requires only a few ingredients and produces a creamy, scoopable ice cream that feels both nostalgic and refreshing.

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Ingredients (Serves 6)

For the ice cream base

500 ml heavy cream
250 ml sweetened condensed milk
1 teaspoon vanilla extract

For the mix-ins

12–14 chocolate sandwich cookies, roughly crushed

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Step-by-step cooking

Step 1 – Chill the cream
Place the heavy cream in the refrigerator so it is well chilled before whipping.

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Step 2 – Whip the cream
In a large bowl whip the heavy cream until soft peaks form.

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Step 3 – Add condensed milk
Gently fold the condensed milk into the whipped cream.

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Step 4 – Add vanilla
Stir in the vanilla extract until evenly combined.

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Step 5 – Add cookie pieces
Fold the crushed chocolate cookies into the mixture.

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Step 6 – Transfer mixture
Pour the ice cream mixture into a freezer-safe container.

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Step 7 – Add extra cookies
Sprinkle a few extra cookie pieces on top for texture.

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Step 8 – Freeze
Freeze for about 4–6 hours until firm.

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Step 9 – Scoop
Allow the ice cream to soften slightly before scooping.

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Step 10 – Serve
Serve in bowls or cones with additional cookie crumbs if desired.

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Pro Tips

Do not overmix after adding cookies to keep visible cookie pieces.
Use full-fat cream for the creamiest texture.
Freeze overnight for a firmer scoop.

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Why This Performs

Strong texture contrast
Recognizable classic dessert
High visual cookie contrast
Simple homemade recipe appeal