Cookies-and-cream ice cream can now have all the cookie pieces you've ever wanted.
The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. soft serve ice cream
Caitlin Bensel; Food Stylist: Torie Cox
There's nothing that says summer quite like a bowl of cookies and cream ice cream. This season, instead of going the store-bought route, why not try homemade ice cream?
When we say our homemade cookies and cream ice cream is the easiest, we mean it. This recipe only requires five ingredients, most of which you might already have on hand. This is also an egg-free, no-cook dessert, and all you need is your electric ice cream maker and a little freezing time.
This sweet cookie ice cream recipe was an absolute hit in Southern Living's Test Kitchen, where our recipe developers gave it a 10 out of 10 for simplicity and taste. The trick is in the cookies. When crushing up cookies to add into the ice cream base, be sure to get them to a very fine consistency. This will ensure that every bite is filled with cookies-and-cream goodness.
Learn how to make cookies and cream ice cream. One bite and you may never go back to store-bought.
While the exact origin of cookies and cream ice cream is unknown, some competing theories exist about when and how it was first created. An ice cream consultant named Malcolm Stogo, South Dakota State University's dairy plant, and Steve Herrell of Herrell's Ice Cream all claim to have invented the flavor in the late 1970s. John Harrison, the official taster for Dreyer's and Edy's Ice Cream, claims to have invented it in 1982. To make it even trickier to determine, United Dairy Farmers also lays claim to its invention, as well as Blue Bell Creameries.
While we may never know who was the first to mix chocolate sandwich cookies into vanilla ice cream, we can certainly thank all involved for bringing us this beloved flavor. Cookies and cream became one of the top five best-selling ice cream flavors in 1983.
Just five ingredients are needed to make this crowd-pleasing homemade ice cream, and you probably have most or all of them already on hand. To make homemade cookies and cream ice cream, you'll need:
Caitlin Bensel; Food Stylist: Torie Cox
There's no cooking required when making this homemade ice cream. A quick whisk, and the ice cream base is ready to process in an ice cream maker. Full instructions are below, but here's a brief recap before you get started:
For the creamiest, most decadent cookies and cream ice cream, keep these tips in mind:
Cookies and cream ice cream is definitely satisfying all on its own, but to up the ante a bit more, serve scoops of this homemade ice cream topped with crumbled or chocolate-dipped Oreos, hot fudge or caramel sauce, whipped cream, chocolate chips or chunks, sprinkles, toasted nuts, toasted coconut, or fresh berries.
You can even serve scoops over warm brownies, alongside molten lava cakes, chocolate cake, or stuffed into ice cream sandwiches for an over-the-top dessert everyone will love.
Tightly wrapped or sealed, this ice cream can remain fresh in the freezer for up to two weeks, or possibly even longer. Using an airtight container will help reduce the likelihood of freezer burn or the addition of any freezer odors. Avoid letting the ice cream soften too much while serving—this can cause it to become icy in texture.
When the warm weather hits, we think homemade ice cream is an absolute must. If you're new to the game, these crowd-pleasing recipes are the perfect place to start:
Editorial contributions by Katie Rosenhouse.
18 cream-filled chocolate sandwich cookies (such as Oreos), divided
Whisk together milk and sugar in a bowl until sugar is dissolved.
Caitlin Bensel; Food Stylist: Torie Cox
Add heavy cream and vanilla; stir to combine.
Caitlin Bensel; Food Stylist: Torie Cox
Transfer mixture to bowl of an electric ice cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.)
Caitlin Bensel; Food Stylist: Torie Cox
Place 10 of the cookies in a ziplock plastic bag, and seal bag. Crush cookies using a rolling pin or meat mallet to a very fine, almost sandy, consistency.
Caitlin Bensel; Food Stylist: Torie Cox
With ice cream machine running, add crushed cookies to thickened ice cream; continue freezing until fully incorporated, about 4 additional minutes.
Caitlin Bensel; Food Stylist: Torie Cox
Remove bowl from ice cream maker; transfer ice cream to a 9- x 5-inch loaf pan.
Caitlin Bensel; Food Stylist: Torie Cox
Roughly chop remaining 8 cookies; sprinkle over ice cream in loaf pan, and fold gently to incorporate.
Caitlin Bensel; Food Stylist: Torie Cox
Cover with plastic wrap; freeze in freezer 2 hours. Scoop with an ice cream scoop, and serve.
Caitlin Bensel; Food Stylist: Torie Cox
Chocolate sandwich cookies (most often Oreos) are typically the cookie of choice for cookies-and-cream ice cream, although chocolate wafers and other types of chocolate cookies can absolutely be used in their place if preferred.
The moisture of ice cream soaks into the cookies as the ice cream chills, giving them more of a cakey texture than a crunchy one. Larger chunks of cookies stay a bit more crunchy, but if you're really looking for crunch, try coating your cookie pieces with chocolate and letting them harden before folding into the ice cream.
soft serve ice cream Cookies-and-cream ice cream is usually made with a vanilla or sweet cream base, with chocolate sandwich cookies folded in.