Philadelphia's Bassetts Dairy invented cookie ice cream in 1861 by accident when cookies fell into churning vanilla cream.
Cookie Ice Cream
Indulge in a delightful scoop of cookie ice cream that’s light on calories but big on flavor! With just a handful of ingredients like crushed cookies and creamy yogurt, this no-churn treat is a breeze to whip up—just mix, freeze, and enjoy. Perfect for satisfying your sweet tooth without the guilt!
Prep
15
min
Cook
60
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥛Dairy & Eggs(1)
- 150g cream 15% fat (5.29 oz)
🫙Pantry Staples(2)
- 2x Chunky Chocolate Brookie, More Nutrition or cookie of choiceoptionalany cookie of choice
- 5g Chunky Flavour Vanilla Perfection, More Nutrition as a sugar substitute (0.18 oz)any other sugar substitute
📦Other(1)
- 250g Skyr (8.82 oz)
👨🍳 Instructions
- 1
Mix all ingredients except for the cookies together.
- 2
Crush the cookies and stir them in.
- 3
Freeze for one hour (note: my freezer is at -19 degrees).
- 4
After one hour, stir and freeze for another 30 minutes, then stir again and freeze for another 30 minutes.
- 5
I got 10 scoops out of this.
💡 Pro Tips
- ✓Crush cookies to 1/4-1/2 inch pieces rather than fine crumbs - larger pieces create textural contrast and won't dissolve into the base, while pieces smaller than 1/8 inch become soggy and disappear.technique1/4-1/2 inch pieces
- ✓Add crushed cookies during the last 5 minutes of churning or after the first freeze cycle to prevent them from sinking to the bottom due to density differences.timing5 minutes before completion
- ✓Your -19°F freezer is optimal for ice cream formation - this temperature allows ice crystals to form quickly enough to stay small while preventing the base from becoming rock-hard.equipment-19°F
- ✓Stir every 30 minutes during the first 2 hours to break up large ice crystals that form at the container edges where freezing occurs fastest, creating a smoother final texture.technique30 minute intervals
- ✓Chill your ice cream base to 40°F or below before adding cookies and freezing - warm bases create larger ice crystals and can cause cookies to become soggy from condensation.timing40°F or below
Share this recipe
Prep
15
min
Cook
60
min
Serves
10
people
Level
beginner
Share this recipe
Philadelphia's Bassetts Dairy invented cookie ice cream in 1861 by accident when cookies fell into churning vanilla cream.
Cookie Ice Cream
Indulge in a delightful scoop of cookie ice cream that’s light on calories but big on flavor! With just a handful of ingredients like crushed cookies and creamy yogurt, this no-churn treat is a breeze to whip up—just mix, freeze, and enjoy. Perfect for satisfying your sweet tooth without the guilt!
📝 Ingredients
Serves 10🥛Dairy & Eggs(1)
- 150g cream 15% fat (5.29 oz)
🫙Pantry Staples(2)
- 2x Chunky Chocolate Brookie, More Nutrition or cookie of choiceoptionalany cookie of choice
- 5g Chunky Flavour Vanilla Perfection, More Nutrition as a sugar substitute (0.18 oz)any other sugar substitute
📦Other(1)
- 250g Skyr (8.82 oz)
👨🍳 Instructions
- 1
Mix all ingredients except for the cookies together.
- 2
Crush the cookies and stir them in.
- 3
Freeze for one hour (note: my freezer is at -19 degrees).
- 4
After one hour, stir and freeze for another 30 minutes, then stir again and freeze for another 30 minutes.
- 5
I got 10 scoops out of this.
💡 Pro Tips
- ✓Crush cookies to 1/4-1/2 inch pieces rather than fine crumbs - larger pieces create textural contrast and won't dissolve into the base, while pieces smaller than 1/8 inch become soggy and disappear.technique1/4-1/2 inch pieces
- ✓Add crushed cookies during the last 5 minutes of churning or after the first freeze cycle to prevent them from sinking to the bottom due to density differences.timing5 minutes before completion
- ✓Your -19°F freezer is optimal for ice cream formation - this temperature allows ice crystals to form quickly enough to stay small while preventing the base from becoming rock-hard.equipment-19°F
- ✓Stir every 30 minutes during the first 2 hours to break up large ice crystals that form at the container edges where freezing occurs fastest, creating a smoother final texture.technique30 minute intervals
- ✓Chill your ice cream base to 40°F or below before adding cookies and freezing - warm bases create larger ice crystals and can cause cookies to become soggy from condensation.timing40°F or below