Cookies and Cream Ice Cream has always been my weakness - especially the Häagen-Dazs one I loved growing up. It was so creamy, with heaps of cookie bits in every spoonful. I knew I had to make my own version that hits all the same notes. And guess what? Mine’s just as creamy and cookie-loaded, but totally egg-free.

Note – This recipe from 2016 has been updated from the archives with shiny new images and helpful recipe content. I've made one very minor change that I've highlighted below.

Dare I say it but I think my homemade version might be even better! I use a base of my vanilla ice cream that's made without eggs and add in lots of chopped Oreos. Yum!

I've used the same recipe over the years that was provided in our ice cream machine manual. It's fool proof and works every time!

It's airy with just the right amount of sweet whilst still having a rich and creamy mouth feel. With the ratio of double cream to full-fat milk I use, the ice cream never develops ice crystals.

Making your own ice cream is surprisingly easy. In fact making homemade ice cream, like my saffron pistachio ice cream and Turkish delight ice cream with chunks of real Turkish delight, is one of my favourite summer activities.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Oreos - I use the Oreo original vanilla sandwich biscuits for this recipe. I once tried experimenting with supermarket own brand but the flavour just didn't hit. Make sure to break them up well because massive chunks will make it difficult to scoop later.

Double cream & whole milk - these form the base of the ice cream. US readers can use heavy cream which is equivalent of double cream.

Sugar - originally, I would use granulated sugar. I actually find that using caster sugar allows the sugar to dissolve so much faster and the milk remains chilled. Anything to reduce prep time and get the ice cream in my mouth sooner! Either purchase caster sugar or weigh up your granulated sugar and grind down to a fine powder in a food processor.

Vanilla extract - extract, essence or powder. They all work. Skip it if you don't have it as the Oreo cream is vanilla flavoured anyway.

Recipe Tips

Please, please, please freeze your ice cream machine base sufficiently. I was too impatient once and I was left with milk shake after a whole hour of churning. Not ideal. But still tasty ...
I add the Oreos only after the ice cream mixture has had time to churn. Adding oreos too early will prevent churning and they'll sink to the bottom too.

Few scoops of ice cream served in a cup and topped with round chocolate cookies.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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