Go Back

Creamy Cookies and Cream Ice Cream

Cookies and Cream is a match made in heaven. This recipe combines the delicious flavour of vanilla, with the chocolatey goodness of Oreo pieces. 

Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Servings 2 quarts


  • 2 Cups Heavy Cream (35%)
  • 1 Cup Whole Milk
  • 1/2 Cup Cane Sugar (Can add up to 3/4 cups if you like it sweet)
  • 1 tbsp Vanilla (Add an extra tbsp vanilla if you are omitting the vanilla bean)
  • 1/2 Vanilla bean (Optional)
  • 1 tsp Salt
  • 4 Egg yolks
  • 1 cup Crushed Oreos


  1. Combine 1 cup of heavy cream, whole milk, and sugar in a heavy bottom sauce pan. Bring mixture to boil. Steam will begin to rise and the sides will bubble up.

  2. Remove mixture from heat and add in salt, vanilla essence, and vanilla bean. You can add the whole bean in as well. Cover with a lid and set aside for 20-30 minutes. 

  3. Bring mixture back on the stove over low heat. Whisk the egg yolks and add them to the mixture. Stirring constantly, you want the mixture to coat the back of your spatula (10 - 15 minutes). 

  4. In a large bowl, pour remaining 1 cup of cream and place a fine meshed sieve on top. 

  5. Once the mixture is ready, strain it through the sieve. Avoid letting the curdled egg go through. 

  6. Stir the mixture and place it in your freezer for 3.5 hours or until mixture is thoroughly chilled. Churn immediately. If you are not planning on churning the ice cream that day, place mixture in the fridge overnight!

  7. Churn the ice cream according to the manufacturers' instructions. Around the last 5 or so minutes, add the crushed Oreos. Place ice cream in a freezer-safe container, and let it freeze for 4 more hours before serving.