Chocolate Cookies and Cream Ice Cream

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How to make the most delicious homemade cookies and cream ice cream in an old fashioned ice cream maker. Chocolate lovers unite!

chocolatey cookies and cream ice cream in a white bowl with a chocolate sandwich cookie

What happens when you take your favorite old fashioned ice cream recipe and make it into cookies and cream ice cream for the first time, throwing the cookies right into your ice cream maker from the get go? You end up with more of a chocolate ice cream that’s filled to the gills with tiny bits of chocolate cookies and cream, and it’s just about the best thing you’ve ever tasted. 

That’s what happened when we made this cookies and cream ice cream recipe for the first time. Just like our all time favorite banana ice cream and strawberry ice cream, it turned out deliciously good.

scooping frozen chocolate ice cream out of a pan

This is another old fashioned ice cream, meaning we make it in our old fashioned ice cream maker with ice and rock salt. Don’t let the fact that it’s a churning ice cream deter you; it’s easy to make, and it’s so worth the short wait. 

You’ll find a printable recipe below… But first, here are a few tips for making this delicious homemade ice cream.

Ingredients you need to make homemade cookies and cream ice cream:

ingredients for homemade cookies and cream ice cream

Why you need rock salt for homemade ice cream:

rock salt and ice in an old fashioned ice cream maker

Some of my readers have questioned me as to whether or not kosher salt or table salt would work in place of rock salt to freeze the ice cream. No, it won’t. 

Rock salt makes the ice melt and helps to regulate the temperature, keeping it very cold so your ice cream mixture will freeze. Martha Stewart has a really good explanation as to how rock salt works.

You can usually find rock salt at any feed store, hardware store, and sometimes grocery stores. A word of advice: Find a feed store because you can usually get a huge 50 pound bag for just a few dollars, a lot more affordable than what you’ll pay elsewhere for only a small amount.

Tips for how to make cookies and cream ice cream:

Use a mixer to mix up your ice cream; this will ensure that the ingredients are mixed really well, especially the eggs.*

Start by creaming (or mixing) the eggs and the sugar together.

adding a can of Eagle Brand sweetened condensed milk to homemade ice cream mixture in Bosch mixer

Then add in the vanilla extract. Did you know you can make your own vanilla

Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.

adding evaporated milk to homemade ice cream recipe in Bosch mixer

Then add both cans of evaporated milk. 

Add in a good-sized dash of salt, which equals out to about a teaspoon. Crush the cookies and add them to the mixture; mix everything together well.

Make sure your ice cream freezer, especially the canister, is washed out good. We store our ice cream maker in the garage, so we always have to wash it before we use it.

cookies and cream ice cream recipe in metal canister of ice cream maker

Pour the mixture into the metal canister of your ice cream maker. 

Finish topping off the canister with half & half or whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.

How to freeze homemade ice cream in an old fashioned ice cream maker:

ice cream maker with ice around the canister, ready to freeze homemade ice cream

Freezing the mixture to make homemade cookies and cream ice cream is fairly easy, especially once you get it going. You will need to stay with it so you can monitor if it needs more ice, rock salt, or needs unplugged when done. 

  1. Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
  2. Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
  3. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
  4. Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning.
  5. Unplug it immediately. This should signal that the ice cream is completely frozen.
  6. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
ice cream maker ice cream recipes freeze well in a churning ice cream maker - frozen chocolate cookies and cream ice cream
the cherished paddle in an ice cream maker with homemade chocolate cookies and cream ice cream

Carefully remove the churning paddle, and let your kids battle it out over who gets it. The memories this brings back… 

scoop of chocolate ice cream in ice cream maker canister
best chocolate cookies and cream ice cream recipe frozen in metal bread pan with ice cream scoop

Serve your homemade cookies and cream ice cream immediately.  If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold. Or you can scoop it out and place it in the freezer. 

More ice cream maker ice cream recipes you may enjoy:

homemade cookies and cream ice cream with a touch of chocolate in a white bowl with a chocolate sandwich cookie

Kitchen tools you may need to make this vanilla ice cream recipe:

Mixer – A mixer will ensure you mix everything together really well.
Ice Cream Freezer – This is an ice cream maker recipe, so you’ll need a maker.
Food Storage Containers – We use dishes similar to these to store our ice cream in the freezer, especially when we have a big batch.
Ice Cream Scoop – Can’t have ice cream without a scooper.

ice cream scoop in chocolate ice cream with cookies and cream

Chocolate Cookies and Cream Ice Cream

How to make the most delicious homemade cookies and cream ice cream in an old fashioned ice cream maker. Chocolate lovers unite!

Course Dessert
Cuisine Dessert
Keyword cookies and cream ice cream, homemade ice cream, ice cream maker ice cream recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 30 servings
Calories 205 kcal
Author Mel Lockcuff

Ingredients

Instructions

  1. Start by creaming (or mixing) the eggs and the sugar together using a mixer.

  2. Then add in the vanilla extract.

  3. Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.

  4. Add both cans of evaporated milk.

  5. Add in a good-sized dash of salt, which equals out to about a teaspoon.

  6. Crush the cookies up and add them to your ice cream mixture.

  7. Mix everything together well.

  8. Make sure your ice cream freezer, especially the canister, is washed out and ready. 

  9. Pour the mixture into the metal canister of your ice cream maker.

  10. Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.

  11. Put the lid on, and place the metal canister down into the bucket of your ice cream maker.

  12. Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.

  13. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.

  14. Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning.

  15. Unplug it immediately. This should signal that the ice cream is completely frozen.

  16. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.

  17. Carefully remove the churning paddle.

  18. Serve the ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold. Or you can place the canister in the freezer. 

Recipe Notes

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Some of my readers have questioned me as to whether or not kosher salt or table salt would work in place of rock salt to freeze the ice cream. No, it won’t. You can find an explanation and suggestions on where to find rock salt in the post above this recipe.

I mention using Half & Half in this recipe. You can also use whole milk in place of Half & Half. 

If you’d rather have more of a vanilla ice cream with cookie chunks, wait until the ice cream is almost frozen, and then add in the crushed cookies. Put the lid back on and let it finish freezing; the cookies will be churned into the mixture.

Nutrition Facts
Chocolate Cookies and Cream Ice Cream
Amount Per Serving
Calories 205 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 29mg10%
Sodium 173mg8%
Potassium 196mg6%
Carbohydrates 25g8%
Sugar 21g23%
Protein 4g8%
Vitamin A 260IU5%
Vitamin C 1.2mg1%
Calcium 149mg15%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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