Handcrafted Cookies and Cream Ice Cream




  • 2 cups cream
  • 2 cups milk
  • 8 egg yolks
  • 9 oz. sugar
  • 1 Tbsp Pure vanilla extract
  • 6 Oreo cookies


  • Bring milk and cream to a boil over medium high heat. Remove from heat and let cool for 5 minutes.
  • Whisk sugar into eggs until smooth and eggs turn light yellow in color.
  • While whisking quickly, very slowly add in cream mixture to temper eggs so they won’t cook.
  • Pour mixture back into pan. Bring mixture to a boil and immediately reduce heat to medium low. Reduce till mixture coats the back of a spoon or about 180 degrees.
  • Let mixture cool in refrigerator for 2 hours.
  • Place mixture in ice cream maker and process for 30 minutes or until ice cream is a soft but thick texture.
  • Crush cookies in a zip lock bag. Pour cookie mixture in ice cream maker while running and process for an additional 5 minutes. Remove a place in a storage container. Place container in freezer for an additional 4 hours.
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