Cookies and Cream Ice Cream

Alright. I’ve been holding out on you. By you, I am referring to the 5 people that have forgotten that they are still subscribed to this blog. I know, I’m an awful food blogger. Honestly, I have no idea how Annie from Annie’s Eats manages to have a career, two kids, a seemingly perfect marriage AND a ridiculously adorable and scrumptious food blog.

And then there is me. Yeah, sure I have two jobs and I’m in school full time but for some reason I keep putting this thing I truly do love doing on the back burner.

So the quarter has ended for me today, which means no more excuses, for the next two weeks.


I made this beautiful, oreo filled, creamy Cookies and Creams Ice Cream. If you’ve been around since the beginning, you know how weirdly obsessed I am with Oreo’s. They’re processed cookies?! Why do I love them so much!? I don’t even know, just don’t come between us.

IMG_8933Super easy. Damn delicious. Regardless of my toxic addiction, this ice cream is one to add to the books.


Tip: When mixing in the chopped/smashed Oreo’s, add them in after you transfer the ice cream into your container. This way prevents this awful scratching noise of the cookies in your ice cream maker.

Tip 2: Put the finished ice cream in the freezer for about two hours to let it set up a bit. When it comes straight out of the ice cream machine it is too soft to form a scoop. So unless you like your ice cream soupy, freeze it up.

Since this past week in LA has been beautifully warm, you should get on this recipe ASAP. You won’t be disappointed, I assure you.

Cookies and Cream Ice Cream

Yield: About 1 Quart


  • 1 cup whole milk
  • 2 cups heavy whipping cream
  • 6 egg yolks
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • About 15-20 Oreos, coarsely chopped


  1. Combine the milk and cream in a saucepan over medium heat until just before a boil. In a medium bowl, whisk together the egg yolks and sugar until well combined. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
  2. Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, about 5 minutes, until the mixture is thickened and coats the back of a spoon. Pour the liquid through a strainer into a bowl. Stir in the vanilla extract. Cover with plastic wrap and chill in the refrigerator until completely chilled. (You can use an ice bath before putting into fridge to try and speed up the process)
  3. Once the mixture is chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions (Usually 20-25 minutes). Once the mixture is softly frozen, transfer half of it to a storage container. Add half of the chopped Oreo pieces and fold in gently with a rubber spatula. Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined. Freeze until completely hardened.


Craving brought to you by my stomach. Recipe from Annie's Eats


I love you. Enjoy.


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