Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 5 large egg yolks
- 1 tablespoon pure vanilla extract
- 24 chocolate sandwich cookies, divided into fine crumbs and chunky pieces
Do This
- 1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it.
- 2. Heat cream, milk, sugar, corn syrup, and salt in a saucepan until steaming, about 170°F.
- 3. Temper the egg yolks with the hot dairy, then cook the custard to 170°F to 175°F.
- 4. Strain, stir in vanilla, cool in an ice bath for 20 minutes, then chill for at least 4 hours.
- 5. Crush 8 cookies into fine crumbs and chop 16 cookies into chunky pieces.
- 6. Churn the cold base for 20 to 25 minutes, adding cookie crumbs and chunks near the end.
- 7. Pack into a freezer-safe container and freeze at 0°F for at least 4 hours before scooping.
Why You’ll Love This Recipe
- Extra chunky: Big pieces of chocolate sandwich cookies are folded through every scoop, not just sprinkled on top.
- Creamy custard base: Egg yolks, heavy cream, and whole milk create a rich, smooth texture that scoops beautifully.
- Classic cookies-and-cream flavor: Vanilla custard, chocolate cookie crumbs, and soft cream-filled cookie pieces taste nostalgic and homemade.
- Make-ahead friendly: The base can be prepared a day ahead, and the finished ice cream keeps well in the freezer.
Grocery List
- Produce: None needed
- Dairy: Heavy cream, whole milk, large eggs
- Pantry: Granulated sugar, light corn syrup, fine sea salt, pure vanilla extract, chocolate sandwich cookies
Full Ingredients
Vanilla Custard Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 5 large egg yolks
- 1 tablespoon pure vanilla extract
Cookies and Cream Mix-Ins
- 24 chocolate sandwich cookies, about 270g total
- 8 cookies, finely crushed into about 2/3 cup crumbs
- 16 cookies, roughly chopped into about 1 3/4 cups chunky pieces
Step-by-Step Instructions
Step 1: Prepare your tools and cookies
If your ice cream maker uses a freezer bowl, make sure the bowl has been frozen solid for at least 24 hours before you plan to churn. Set a fine-mesh strainer over a clean medium bowl. Prepare an ice bath by filling a larger bowl with ice and cold water, leaving enough room for the medium bowl to sit inside without overflowing.
Separate 5 large egg yolks into a heatproof bowl and set them near the stove. Crush 8 chocolate sandwich cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Roughly chop the remaining 16 cookies into generous pieces, aiming for a mix of 1/2-inch chunks and smaller bits. Keep the cookie crumbs and cookie chunks separate.
Step 2: Warm the cream mixture
In a medium heavy-bottomed saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 2 tablespoons light corn syrup, and 1/4 teaspoon fine sea salt. Warm over medium heat, stirring often with a silicone spatula, until the sugar dissolves and the mixture is steaming around the edges.
The mixture should reach about 170°F, but it should not boil. If you do not have a thermometer, look for small bubbles around the sides of the pan and visible steam rising from the surface.
Step 3: Temper the egg yolks
Whisk the egg yolks until smooth. While whisking constantly, slowly pour about 1 cup of the hot cream mixture into the yolks in a thin stream. This gradually warms the yolks so they do not scramble.
Once the yolks are warmed, slowly pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisking as you pour.
Step 4: Cook the custard
Return the saucepan to medium-low heat. Cook the custard, stirring constantly and scraping the bottom and corners of the pan with a spatula, for 5 to 7 minutes. The custard is ready when it reaches 170°F to 175°F and lightly coats the back of a spoon.
Do not let the custard boil. If it starts to steam aggressively or you see bubbles forming quickly, lower the heat. A gently cooked custard gives the ice cream a silky texture.
Step 5: Strain, flavor, and cool
Immediately pour the custard through the fine-mesh strainer into the clean bowl. Straining removes any tiny cooked egg bits and helps keep the finished ice cream smooth.
Stir in 1 tablespoon pure vanilla extract. Set the bowl into the prepared ice bath and stir occasionally for about 20 minutes, until the custard cools to below 70°F. Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours, until thoroughly chilled. For the best texture, the base should be 40°F or colder before churning.
Step 6: Churn the ice cream
Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The mixture should look like thick soft-serve ice cream when it is ready.
During the final 3 minutes of churning, add the finely crushed cookie crumbs. During the final 1 to 2 minutes, add about two-thirds of the chunky cookie pieces. This timing helps distribute the cookies without breaking all of them into tiny crumbs.
Step 7: Pack with extra cookie chunks
Spoon one-third of the churned ice cream into a chilled, freezer-safe container. Scatter some of the remaining chunky cookie pieces over the top. Repeat with two more layers of ice cream and cookie chunks, finishing with a few visible cookie pieces on top.
Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to reduce ice crystals. Cover tightly with a lid.
Step 8: Freeze until scoopable
Freeze the ice cream at 0°F for at least 4 hours, or until firm enough to scoop. For the best texture, let the container sit at room temperature for 5 minutes before scooping. Serve in bowls or cones with extra crumbled chocolate sandwich cookies on top if desired.
Pro Tips
- Chill the base completely: A cold base churns faster and creates smaller ice crystals, which means creamier ice cream.
- Keep some cookies chunky: For true chunky cookies and cream ice cream, avoid crushing all the cookies into crumbs. Big pieces soften slightly in the freezer and taste like cookie-studded fudge cake bites.
- Add cookies at the end: Adding cookie chunks too early can make them break down too much and turn the ice cream gray. Add crumbs first, then larger chunks at the very end.
- Use a shallow container: A shallow, wide freezer container helps the ice cream firm up more evenly and makes scooping easier.
- Avoid freezer burn: Press parchment or plastic wrap directly onto the surface before adding the lid.
Variations
- Double chocolate cookies and cream: Whisk 1/4 cup unsweetened cocoa powder into the cream mixture before heating, then proceed as directed.
- Mint cookies and cream: Replace the vanilla extract with 2 teaspoons vanilla extract plus 1/2 teaspoon peppermint extract for a cool mint-cookie flavor.
- Birthday cookies and cream: Fold in 1/3 cup rainbow sprinkles with the final cookie chunks for a colorful party-style version.
Storage & Make-Ahead
The custard base can be made up to 24 hours before churning. Keep it covered in the refrigerator at 40°F or colder. The finished ice cream keeps well in an airtight freezer-safe container at 0°F for up to 2 weeks. For the creamiest texture, store it toward the back of the freezer where the temperature is most stable. If the ice cream becomes very firm, let it rest at room temperature for 5 to 10 minutes before scooping.
Nutrition (per serving)
Calories: 510 kcal | Carbs: 51g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Fiber: 1g | Sugar: 38g | Sodium: 170mg | Cholesterol: 198mg
