Absolutely! Here’s a big, complete, and engaging “Cookies and Cream Ice Cream” recipe, just the way you’re asking – with an introduction, ingredients, full method, a bit of history, how it forms, who loves it, and a sweet conclusion. Let’s dive in 🍪🍦✨
🍨 Homemade Cookies and Cream Ice Cream Recipe
A Dreamy Dessert for Cookie Lovers Everywhere
Cookies and Cream Ice Cream is one of the most beloved frozen desserts in the world. Creamy, dreamy vanilla ice cream meets chunks of chocolate sandwich cookies (like Oreos) in a match made in dessert heaven. Whether you’re cooling off in summer or treating yourself on a cozy night in, this classic flavor never disappoints.
Let’s not just make ice cream. Let’s make nostalgia, smiles, and seconds (or thirds).
🕰 A Little History First
Cookies and Cream is a relatively modern invention, believed to have been created in the late 1970s to early 1980s in the United States. Its origin is hotly debated — some credit South Dakota State University, others say it was invented by a dairy plant employee or a restaurant chain. But one thing’s for sure: the world fell in love fast.
With the rise of Oreo cookies and the global love of vanilla ice cream, this combo became a cult classic — and remains in the top five favorite ice cream flavors around the globe.
🧾 Ingredients
(Makes about 1.5 to 2 liters – enough for sharing… if you’re generous!)
- 2 cups heavy cream (or all-purpose cream, if you’re in a country like the Philippines)
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 10–12 Oreo cookies, crushed (with some chunks saved for topping)
- (Optional) A pinch of salt – to balance sweetness
🥣 Method – No Ice Cream Maker Needed!
1. Prep the Cookies
- Crush the Oreo cookies roughly. You want a mix of crumbs and small chunks — texture is everything!
- Set aside a handful of larger chunks for topping later.
2. Whip the Cream
- In a large chilled bowl, whip the heavy cream until soft peaks form.
- You can use a hand mixer, stand mixer, or a lot of elbow grease and a whisk.
- Don’t over-whip — soft and fluffy is what we want.
3. Add Condensed Milk and Vanilla
- Gently fold in the condensed milk and vanilla extract.
- Fold, don’t stir hard — you want to keep the air in for that creamy texture.
4. Add the Cookies
- Fold in the crushed Oreos. Make sure they’re evenly distributed but not overmixed.
5. Transfer & Top
- Pour the mixture into a freezer-safe container (loaf pans work great).
- Top with the reserved cookie chunks. Press them in slightly.
6. Freeze
- Cover tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, preferably overnight, until firm.
🍦 How It Forms
This no-churn ice cream uses whipped cream as the base for volume and airiness. The condensed milk adds sweetness and richness, and when frozen, the two mimic traditional custard-based ice cream — no eggs or machine needed. The cookies soften slightly in the cream, creating that iconic cookies-and-cream texture.
💕 Who Loves It?
- Kids? Of course.
- Adults? They pretend it’s for the kids.
- Ice cream lovers? It’s often their top 3 flavor.
- Cookie lovers? They cry tears of joy.
- Everyone else? They become believers after the first bite.
Cookies and Cream is the flavor that builds bridges — across generations, cultures, and dessert menus.
🎉 Conclusion: Why You’ll Love It
This homemade Cookies and Cream Ice Cream is:
✅ Easy to make — no special tools required
✅ Creamy, rich, and full of cookie chunks
✅ Customizable — use different cookies or mix in chocolate chips
✅ Perfect for parties, movie nights, or solo midnight cravings
Whether you’re making this with kids, for a loved one, or for yourself (we support self-love here), you’re going to adore every scoop.
💬 Loved this recipe?
Tag your dessert buddy and share the love 💖
Got a twist to the recipe? Add peanut butter swirls, caramel drizzle, or try different cookies — your imagination is the only limit!
Would you like this turned into a printable version, Instagram caption, blog post, or even a recipe card? Just say the word!