Cookies and Cream Ice Cream

Richer and creamier than most store-bought varieties, our version of this classic ice cream is quick and easy to put together. Our secret ingredient is new alcohol-free Vanilla Bean Crush, which adds a tasty touch of pure vanilla, distinguishable in every bite of creamy goodness. We like making our own sandwich cookies using our chocolate wafer cookie mix and sandwich cookie filling recipe, but feel free to use your favorite store-bought variety instead.

3 mins
3 hrs 18 mins
About 6 to 8 servings
Cookies and Cream Ice Cream


  1. Whisk together the milk and sugar, stirring until the sugar has dissolved.

  2. Stir in the heavy cream and vanilla.

  3. For best results, chill the mixture in the refrigerator for 1 hour before freezing.

  4. Freeze in an ice cream maker according to the manufacturer's directions.

  5. Stir the cookie chunks into the soft ice cream, and serve immediately.

  6. For firmer ice cream, place soft ice cream in a covered container. Freeze for 2 to 3 hours, until the ice cream is as hard as you like. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15 to 20 minutes or so before serving.

Tips from our Bakers

  • To keep ice cream soft and "scoopable" in the freezer, stir in 3 tablespoons alcohol — vodka, brandy, rum, or the liqueur of your choice — after you've remove the ice cream from the ice cream maker, but before you put it into the freezer to harden.