Cookies And Cream Ice Cream
Ingredients
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- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 2 cups heavy cream
- 2 tsp vanilla extract
- 6 ounces chocolate sandwich cookies – coarsely chopped (~15.5 n/a chocolate sandwich cookies)
Instructions
1. Coarsely chop the chocolate sandwich cookies; aim for a mix of 1.25 cm/0.5 in chunks and some fine crumbs. Set aside and keep chilled while you make the base.
2. In a medium saucepan, whisk together the whole milk, granulated sugar, and fine sea salt. Warm over medium heat, stirring, until the sugar fully dissolves and the milk is steaming, 3–5 minutes; do not boil.
3. Remove from heat and whisk in the heavy cream and vanilla extract.
4. Pour the mixture into a clean bowl. Chill over an ice bath until cool to the touch, 15–20 minutes, then cover and refrigerate until thoroughly cold, 4–12 hours.
5. Churn the chilled base in an ice-cream maker until it reaches soft-serve consistency, 15–25 minutes, or per manufacturer’s directions.
6. During the last minute of churning, add the chopped cookies so they distribute evenly. If your machine doesn’t accept mix-ins, fold the cookies into the churned ice cream by hand with a spatula.
7. Transfer the ice cream to a cold, airtight container, pressing a piece of parchment directly onto the surface. Freeze until firm enough to scoop, 3–4 hours.
8. Let the ice cream sit at room temperature for 5 minutes for easier scooping, then serve.
Cookies and Cream Ice Cream pairs a lush, vanilla-scented dairy base with crunchy chocolate sandwich cookie pieces and crumbs for a creamy-meets-crispy texture. The contrast between the sweet cream and cocoa wafers creates a familiar, nostalgic flavor that stays balanced and not overly sweet. Speckled throughout, cookie crumbs lightly tint the base while larger chunks deliver satisfying bites.
The flavor is widely considered an American creation of the late 20th century, with several dairies and university creameries claiming early versions around the late 1970s and early 1980s. It quickly moved from regional novelty to a national staple as commercial brands adopted it. Today it consistently ranks among the most popular packaged and scoop-shop flavors, emblematic of American ice cream’s love for mix-ins.