Cookies 'n Cream Ice Cream · GF (about 1 quart)
I originally shared this recipe for my column on Serious Eats. If you’d like to see my take on a Baskin-Robbins style cookies ‘n cream clown cone and my full treatise on the role of cookies ‘n cream in the ice cream culture of the 80s (yeah), then check out my article, Everybody Loves a Clown (Cone). Cookies ‘n Cream is serious business!
Don’t hesitate to use real Oreos in this recipe, but if you’d like to go all the way, follow my Fauxreo recipe for a 100% homemade version.
I really like the subtle flavor of Frangelico in this recipe, but if you don’t have any just use a neutral liquor. Using some liquor is important for ensuring a scoop-able texture even after days in the freezer.
Capturing the right mix of cookies and cream is a largely subjective process. But there is a certain math to it, you need a specific blend of crumbs, pieces, and holy-mother Chunks for the most satisfying Cookies ‘n Cream experience. I give the ratio for my perfect mixture, but of course you can tweak it as you see fit.
Sweet Cream Ice Cream
8 oz whole milk
12 oz cream
3 ounces egg yolks (from between 4-5 eggs, depending on size)
7 ounces sugar
1/2 tsp kosher salt
2 tsp vanilla extract
1 1/4 ounces Frangelico, or a neutral spirit
Cookie mix-ins (details below)
In a medium pot, bring the milk and cream to a simmer.
Meanwhile whisk the sugar gradually into the yolks. It’s a lot of sugar, so if you dump it in all at once, it might not fully incorporate. But whisk in a little at a time and you won’t have a problem. Whisk in the salt too.
Once the dairy begins to simmer, whisk some into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm. Then whisk the egg mixture into the pot of cream and turn the heat to medium low. Stir constantly, making sure to scrape all along the bottom of the pot while to avoid allowing any of the mixture to curdle.
Normally, ice cream recipes entreat you to cook until the mixture is thick enough to coat the back of a wooden spoon, but with this recipe, that will never happen. Just not enough eggs. So use a thermometer and cook until it reaches about 145 degrees.
Immediately shut off the heat and strain the custard through a sieve and into a large bowl. Stir in the vanilla extract and Frangelico.
Cool in an ice bath and refrigerate overnight before processing in an ice cream maker according to manufacturer’s directions.
Now it’s time to prep the Oreos, Faux or otherwise. Be sure to use Fauxreos for a gluten free version.
3 oz plain Oreo wafers or Fauxreo wafers (aka, no creme), pulverized into crumbs
2 1/2 oz Oreos, diced
2 1/2 oz Oreos, broken into halves or thirds
While the ice cream is churning, put a large bowl and spatula in your freezer, along with the Oreo crumbs and chunks. When the ice cream has finished churning, transfer it to the bowl, and stir to combine with the chunks. Transfer the ice cream to a Tupperware or carton (I like to get empty soup cartons from the grocery store buffet- perfect ice cream quart containers!) and store in the freezer for about two weeks.
Aug 25, 2011 · 8:07 PM
OMG! This looks sooooo perfect for the hot days we’re having!
· The Chef Doc · www.thechefdoc.com
Aug 25, 2011 · 9:25 PM
Yummy! Doesn’t get much better than cookies and cream!
· Kelly · www.eat-yourself-skinny.com
Aug 26, 2011 · 10:24 AM
OMG! Cookies and cream is my fav flavour of ice cream of all time! This I HAVE TO make! and pronto!
· Lianne · foodmadewithlove.wordpress.com
Aug 26, 2011 · 11:22 AM
Oh my goodness, that’s amazing! Well done Buzzed!
· Parsley Sage · psdeepdish.blogspot.com
Aug 26, 2011 · 7:29 PM
@Chef Doc, yes, I love some ice cream, but I’m sure ready for fall!
@Kelly, seriously one of my all time favorites. I used to not make it because I didn’t want to use Oreos, but now that I’ve figured out a recipe for those, I’m hooked!
@Lianne, oh please let me know if you do make it! I’d love to see your batch.
@Parsley Sage, thanks lady!
Aug 27, 2011 · 7:50 PM
Way to take on making the whole thing from scratch! I’ve always just tossed in some oreos, maybe I’ll try making the fauxreos first
· Vicki @ WITK · wildeinthekitchen.blogspot.com
Aug 27, 2011 · 8:06 PM
@Vicki, I like making. The Fauxreos on principle, it’s just so satisfying to know it was yours, start to finish. The flavor isn’t really that dramatically improved, but the bragging rights are sooo with it!
Aug 16, 2012 · 7:43 PM
Hi Nvanspauwen! This recipe makes about one quart. You can definitely leave half in the fridge to churn another day; it’ll keep for about a week, so no rush there. Enjoy!
Apr 01, 2013 · 9:24 AM
Hi Sharina! You can just omit the alcohol. The ice cream will freeze more firmly without it, but you can always soften it in the fridge for a few minutes before serving to compensate.