A Cookies and Cream Ice Cream Recipe is easier than you may think! This recipe calls for eggs but no cooking or tempering! How? It’s beaten until creamy and makes for our favorite ice cream flavor called cookies and cream! 


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Chocolate sandwich cookies and homemade vanilla ice cream make the perfect match! I love this Cookies and cream ice cream recipe! It’s super EASY and tastes better than store bought!

If you have a good vanilla ice cream recipe then adding crushed Oreo’s just makes things better. I’m absolutely in love with this combination and it seems to go better especially with guests since that’s what gets mostly requested. I encourage you to give my vanilla ice cream a try, it’s seriously the best because your not missing out on any eggs and yet not cooking any custards. The addition of eggs does make a difference and not messing with a custard is totally a winner recipe!

Cookies and Cream Ice Cream Recipe

It’s easy to make, totally homemade and tastes so good! What’s not to love?

Can I make cookies and cream ice cream without an ice cream maker?

You can make a no churn ice cream recipe like this cookies ‘n’ cream one offers, however it will not taste the same. Unfortunately no churn ice creams don’t get the same texture as you would recognize in most store bought ice creams. The ice cream flavor develops while “churning” in an ice cream maker and you cannot substitute that texture another way.

What cookies can be used for Cookies and Cream?

Any chocolate wafer sandwich cookies like Oreo’s or a generic brand can be used for cookies and cream.

Is it safe to eat raw eggs in ice cream?

Since ice cream goes through the freezer, I do not think raw egg consummation can be an issue here. However, if you’re uncertain pasterize and cool the eggs completely before proceeding with the recipe.

What is the best Ice cream maker?

I was on the hunt for a good ice cream maker and this Cuisinart one was one I was considering however I went with the Kitchen aid ice cream attachment since I really didn’t want extra kitchen gadgets taking up counter space. I already had a kitchen aid so it would only be a bowl attachment I would need to purchase. The bowl stays in the freezer so more counter space for me and no extra machinery needed. I love this attachment it was definitely a wise investment.

How to make Cookies and Cream Ice Cream:

Do I have to chill the ice cream batter before churning?

Chilling your ice cream batter is crucial. I’ve seen a difference in my ice cream consistency. When I didn’t properly chill my batter it had the tendency to be a melty mess and that doesn’t get better after the freezing point as melted ice cream never re-gains it’s texture again.

How long should I churn ice cream for in my ice cream maker?

If your ice cream equipment and batter is properly prepared, no longer than a 30 minute mark is recommended. After 30 minutes your batter can start melting and your ice cream maker can lose it’s cold state.

How do I make my ice cream less or more creamier?

The formula is simple. Ice cream consists of cream and milk. More cream = more creamy consistency. Less cream = less creamy and more light tasting.

Other frozen desserts to try:

Handy Ice cream equipment:

Cookies and Cream Ice Cream Recipe

Prep Time: 2 minutes
Cook Time: 30 minutes
Chilling time: 4 hours
Total Time: 4 hours 32 minutes
Servings: 2 quarts
Chocolate sandwich cookies and homemade vanilla ice cream make the perfect match! I love this Cookies and cream ice cream recipe! It's super EASY and tastes better than store bought!


  • kitchen aid ice cream attachment bowl


Ice Cream batter

  • 3 eggs
  • 3/4 cup granulated sugar
  • 3 cups heavy whipping cream
  • 1 cup whole milk
  • 1 tsp vanilla
  • 26 Oreo cookies chopped


How to make Cookies and Cream Ice Cream

  • Beat eggs and sugar for 5 minutes, until pale and thick.
  • Mix in the cream, milk and vanilla and chill for at least 4 hours.
  • Pour batter into your ice cream maker and churn for 30 minutes. Ice cream will look gritty once done. Fold in crushed cookies.
  • Transfer ice cream into a container and freeze until firm or enjoy as a soft serve ice cream.


If using the kitchen aid ice cream maker be sure to freeze your bowl for at least 24 hours before proceeding with the recipe.

Nutrition per serving

Serving: 2quartsCalories: 2428kcalCarbohydrates: 202gProtein: 28gFat: 173gSaturated Fat: 97gCholesterol: 747mgSodium: 1000mgPotassium: 855mgFiber: 4gSugar: 146gVitamin A: 5802IUVitamin C: 2mgCalcium: 441mgIron: 15mg

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    • Gina

    I found a Cuisinart ice cream maker at a thrift store (best $13 ever spent) and this recipe is DELICIOUS. The vanilla base is so creamy and a fun starter to add all kinds of mix-in’s. I currently have a mocha version chilling that I’m going to add oreos to. Thank you!!!

    • Amanda Boehmer

    Was our first time making ice cream in our kitchen aid attachment and it was delightful! We will be trying your other recipes as well. Thank you!

      • Alyona Demyanchuk

      Oh wonderful, Amanda! I’m so glad to hear!

    • Maggie

    Hi. When I mix in the cream and milk, do I need to beat it till it’s thick before chilling? It doesn’t seem to thicken at all.

      • Alyona Demyanchuk

      Hi Maggie, only the egg and sugar mixture will get slightly thicker. Once the cream and milk are added it will be runny.

    • Jeanine

    Cookies and cream is one of my favorite ice creams. This is the first recipe I came across for cookies and cream. This is by far the best cookies and cream ice cream recipe.

      • Alyona Demyanchuk

      Thank you so much for the feedback, Jeanine! I’m so happy to hear that!

    • Amelia

    When the recipe says to chill the mix, is that in the freezer, or just the fridge.? I’m wondering if it will be too solid to go in the ice cream machine after 4 hours. Thanks!

      • Alyona Demyanchuk

      Hi Amelia, I meant refrigerate the mix, it wouldn’t churn if it was solid.

    • Melissa

    Wow!! This ice cream is AMAZING!! It is the best I have ever made. Thank you for sharing! This is now a family favorite!!

      • Alyona Demyanchuk

      I’m so glad to hear, Melissa!

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