Oreo cookies were invented in 1912, but cookies and cream ice cream didn't exist until Breyers created it in 1979.
Cookies and Cream Ice Cream
Indulge in a delightful homemade Cookies and Cream Ice Cream that’s free from any artificial additives! With velvety cream, crunchy chocolate sandwich cookies, and a splash of vanilla, you’ll have the ultimate summer treat that you can whip up in no time. Say goodbye to store-bought and hello to your new favorite dessert!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- Simple Mills Cocoa & Cashew Butter Cookies (or your favorite Oreo type cookie), crushedyou can use your favorite Oreo type cookie
- 2 cups heavy cream (480 ml)
🫙Pantry Staples(3)
- 1 can full-fat coconut milk
- 1/2 cup honey (120 ml)
- 1 tbsp vanilla extract (15 ml)
👨🍳 Instructions
- 1
In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.
- 2
Remove from heat and let it cool.
- 3
In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
- 4
Fold in the homemade condensed milk, vanilla extract, and crushed cookies.
- 5
Pour the mixture into a freezer-safe container.
- 6
Cover and freeze for several hours or overnight until solid.
- 7
When ready to serve, take the ice cream out of the freezer and let it sit to soften to your desired consistency. It should be ready to scoop right away!
💡 Pro Tips
- ✓Heat the coconut milk and honey mixture to exactly 180-185°F to achieve proper thickening through water evaporation without breaking the emulsion or scorching the sugars.technique180-185°F
- ✓Cool the condensed milk base to below 40°F before folding into whipped cream to prevent the cream from deflating and losing 30-50% of its incorporated air.timingBelow 40°F
- ✓Whip heavy cream to exactly stiff peaks (8-9 on firmness scale) because over-whipped cream will break into butter when folded with the dense condensed milk base.technique8-9 firmness scale
- ✓Add crushed cookies at 1/4-inch pieces maximum size because larger pieces create ice crystals around them during freezing, making the texture grainy.ingredient1/4-inch pieces
- ✓Freeze in a shallow container (2-inch depth max) to achieve faster freezing and smaller ice crystal formation, improving final texture smoothness by 40%.equipment2-inch depth max
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Oreo cookies were invented in 1912, but cookies and cream ice cream didn't exist until Breyers created it in 1979.
Cookies and Cream Ice Cream
Indulge in a delightful homemade Cookies and Cream Ice Cream that’s free from any artificial additives! With velvety cream, crunchy chocolate sandwich cookies, and a splash of vanilla, you’ll have the ultimate summer treat that you can whip up in no time. Say goodbye to store-bought and hello to your new favorite dessert!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- Simple Mills Cocoa & Cashew Butter Cookies (or your favorite Oreo type cookie), crushedyou can use your favorite Oreo type cookie
- 2 cups heavy cream (480 ml)
🫙Pantry Staples(3)
- 1 can full-fat coconut milk
- 1/2 cup honey (120 ml)
- 1 tbsp vanilla extract (15 ml)
👨🍳 Instructions
- 1
In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.
- 2
Remove from heat and let it cool.
- 3
In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
- 4
Fold in the homemade condensed milk, vanilla extract, and crushed cookies.
- 5
Pour the mixture into a freezer-safe container.
- 6
Cover and freeze for several hours or overnight until solid.
- 7
When ready to serve, take the ice cream out of the freezer and let it sit to soften to your desired consistency. It should be ready to scoop right away!
💡 Pro Tips
- ✓Heat the coconut milk and honey mixture to exactly 180-185°F to achieve proper thickening through water evaporation without breaking the emulsion or scorching the sugars.technique180-185°F
- ✓Cool the condensed milk base to below 40°F before folding into whipped cream to prevent the cream from deflating and losing 30-50% of its incorporated air.timingBelow 40°F
- ✓Whip heavy cream to exactly stiff peaks (8-9 on firmness scale) because over-whipped cream will break into butter when folded with the dense condensed milk base.technique8-9 firmness scale
- ✓Add crushed cookies at 1/4-inch pieces maximum size because larger pieces create ice crystals around them during freezing, making the texture grainy.ingredient1/4-inch pieces
- ✓Freeze in a shallow container (2-inch depth max) to achieve faster freezing and smaller ice crystal formation, improving final texture smoothness by 40%.equipment2-inch depth max