Cookies & Cream Ice Cream Recipe

Introduction

Cookies & cream ice cream combines rich vanilla custard with chunks of chocolate chip cookie dough for a delightful homemade treat. This recipe guides you through making creamy ice cream infused with real vanilla and studded with sweet cookies. It’s perfect for a refreshing dessert or an indulgent snack.

Ingredients

• 600ml double cream
• 1 plump vanilla pod
• 100g golden caster sugar
• 4 egg yolks
• 300g (11oz) pack chocolate chip cookie dough

Instructions

1. Step 1: Place a container in the freezer to chill. Split the vanilla pod lengthways and scrape out the seeds with a knife. Put the seeds and pod into a pan with the cream. Bring to a boil, then remove from heat and allow to infuse for at least 20 minutes. For best flavor, you can infuse it for several hours and chill.
2. Step 2: In a large bowl, whisk the sugar and egg yolks until pale and fluffy. Reheat the vanilla cream until just about to boil, then carefully strain it onto the yolks, whisking constantly until well combined.
3. Step 3: Prepare a bowl with iced water and set a smaller bowl inside it. Pour the custard back into the pan and cook gently over the lowest heat, stirring continuously and making sure the spoon touches the pan’s bottom, for about 10 minutes until thickened. Strain the custard into the chilled bowl and let it cool.
4. Step 4: Churn the cooled custard using your preferred method—ice cream machine, hand whisking, or hand blender—until frozen and scoopable (see tips below).
5. Step 5: Shape pieces of cookie dough into small balls or thin snakes, flatten them slightly, and fold them through the ice cream. Transfer to a container and freeze until solid.

Tips & Variations

• For the best flavor, infuse the vanilla pod in the cream for several hours or overnight before continuing with the recipe.
• When cooking the custard, keep the heat very low and stir continuously to avoid scrambling the eggs.
• If you don’t have an ice cream machine, freeze the custard in a metal bowl and whisk vigorously every 30 minutes until set, or blitz with a hand blender when slushy for smoother texture.
• Try adding chopped nuts or swirls of caramel for a personalized twist on this classic flavor.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Avoid refreezing melted ice cream to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought vanilla extract instead of a vanilla pod?

Yes, you can use 1 to 2 teaspoons of vanilla extract in place of the pod. Add it to the cream after heating and remove the step of infusing the pod.

How do I know when the custard is thick enough?

The custard should coat the back of a spoon and leave a clear line when you run your finger through it. It will thicken further once chilled and churned.

Cookies & Cream Ice Cream Recipe

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★★★★★

4.5 from 116 reviews

• Author: Ben
• Total Time: 5 hours (includes freezing time)
• Yield: About 1 liter (4–6 servings) 1x

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Description

This homemade Cookies & Cream Ice Cream recipe features a creamy custard base infused with real vanilla and studded with chunks of chocolate chip cookie dough. The rich, smooth ice cream is churned to perfection for a scoopable texture, making it a delightful treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Ice Cream Base

• 600ml double cream
• 1 plump vanilla pod
• 100g golden caster sugar
• 4 egg yolks

Add-ins

• 300g (11oz) chocolate chip cookie dough

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Instructions

1. Prepare vanilla infusion: Split the vanilla pod lengthways and scrape out the seeds. Place both seeds and pod into a pan with the double cream. Bring to a boil, then remove from heat and allow to infuse for at least 20 minutes, or longer for deeper vanilla flavor. For best results, this can be done a few hours ahead and left to cool.
2. Make custard base: In a large bowl, whisk the golden caster sugar and egg yolks together for a few minutes until pale and fluffy. Reheat the infused cream until nearly boiling, then strain it carefully over the egg yolk mixture while whisking continuously to combine.
3. Cook custard: Place a smaller bowl into a larger bowl filled with iced water. Pour the custard mixture back into the pan and cook it on the lowest heat, stirring slowly and continuously with a wooden spoon to avoid scrambling. Cook for about 10 minutes until the mixture thickens. Remove from heat and strain the custard into the chilled bowl to cool completely.
4. Churn the ice cream: Pour the cooled custard into an ice cream maker and churn until it reaches a soft, scoopable consistency. If you do not have a machine, you can place the mix in the freezer and whisk or blend it every 30 minutes as it slushes, repeating 2-3 times until smooth.
5. Add cookie dough: Roll the chocolate chip cookie dough into small balls or thin snakes and flatten slightly. Layer these cookie dough pieces gently through the churned ice cream.
6. Freeze until firm: Transfer the ice cream with cookie dough pieces into a chilled container and freeze until solid enough to scoop, at least 4 hours.

Notes

• For optimal vanilla flavor, infuse the vanilla in the cream several hours in advance or overnight.
• When cooking custard, keep the heat low and stir continuously to prevent eggs from scrambling.
• If you don’t have an ice cream machine, manually whisking or blending the mixture every 30 minutes as it freezes helps achieve a creamy texture.
• Use fresh cookie dough that is safe to eat raw or pre-baked dough, depending on preference.

• Prep Time: 45 minutes (including vanilla infusion)
• Cook Time: 15 minutes (custard cooking plus chilling time included)
• Category: Dessert
• Method: Churning (Ice Cream Maker) / Freezing with periodic mixing (Hand Churning)
• Cuisine: American

Keywords: cookies and cream ice cream, homemade ice cream, vanilla custard, chocolate chip cookie dough ice cream, no machine ice cream