Ice cream is quite possibly the one food I cannot live without. I am almost 100% sure I could survive on just ice cream alone if I had too. I seem to have an bottomless pit for a stomach when I am eating ice cream and honestly have been known to eat an entire pint in one sitting, no problem. And while I love the convenience of store bought ice cream, I am here to convince you that making your own ice cream at home is actually quite simple and definitely delicious. I have a super simple recipe for all of my ice cream bases that requires no egg tempering and is a no fail recipe for you, no matter your skill level in the kitchen. I love making homemade ice cream in the summertime and while there are endless possibilities for flavor combinations, there are a few ice creams that hold a special place in my heart, and one of those is cookies and cream. This recipe for classic cookies and cream ice cream is going to make all of your ice cream dreams come true.

I find there are two types of ice cream people, those of us who love anything with chocolate, cookies etc. and then those of you who love fruity combinations. I actually polled my readers and I was actually surprised to find out that the results were almost split directly down the middle which is why I made two batches of homemade ice cream last weekend. (And yes I ate ice cream all weekend long, and yes there will be another new ice cream recipe coming soon.)

It’s a tough job, but somebody has to do it right?

My ice cream base is eggless, which means you don’t have to temper the eggs which most ice cream recipes require. This eliminates that possibility for messing up and scrambling the eggs into the warm milk and I find the texture still comes out nice and creamy because of the heavy whipping cream and whole milk. You see, the texture of ice cream is really due to the fat content of the dairy, so if you are using whole milk and heavy cream, you still have a nice fat content even without the eggs resulting in a super creamy ice cream every time. Once I realized this, I haven’t gone back to making ice cream with eggs and I bet you won’t either.

I take this ice cream base and add a good amount of vanilla extract for flavor and then once the ice cream is about at soft serve consistency, I fold in just the right amount of sandwich cookies to make it so that you have a bite of cookie in every single spoonful! Honestly, this ice cream will take you right back to being a kid and is so delicious. To me, you just can’t go wrong with a cookies and cream ice cream. It’s such a crowd pleaser.

Lastly, while this recipe is super simple, you do need an ice cream maker to make it. If you haven’t invested in one yet, may I suggest that you do? They are super affordable now and I have had the same Cuisinart ice cream maker since my hubby and I got married 12 years ago and it is still going strong, so you will get your money’s worth for sure.

If you are looking for other ice cream recipes, you might like these flavors listed below:

Mint Chocolate Chip

Cherry Nutella

Toasted Chocolate Coconut

Roasted Fig Stracciatella

S’mores Ice Cream

Ingredients:

• 2 Cups Whole Milk

• 2 Cups Heavy Whipping Cream

• 2 Tsp. Vanilla Extract

• 1/2 Cup Granulated Sugar

• 1 1/2 Cups Chopped Sandwich Cookies

Directions:

• Heat milk and sugar over medium low heat in a saucepan stirring while the sugar dissolves completely.

• Add vanilla at this time and stir to combine.

• Once sugar is dissolved, remove from the heat and stir into the heavy whipping cream.

• Refrigerate the base for at least two hours or up to overnight.

• Place the ice cream base into your ice cream maker and churn until soft serve consistency, according to appliance directions (for mine this process takes about 30 minutes.)

• Once the consistency is where you want it, fold in the chopped sandwich cookies until they are evenly distributed. I do this by hand versus in the maker so that the pieces don’t get broken up too much.

• Place into a freezer safe container and freeze for at least 4 hours or up to overnight.

• Serve in a cone or bowl as desired.

Note: If freezing overnight or days, leave at room temp for 5 minutes before scooping. Because this ice cream is homemade with no preservatives, it will harden more than store bought ice cream and needs a few minutes of thaw time before scooping.

Anyone drooling now and suddenly have a strong desire for an ice cream cone? Make your summer complete by making a batch of this classic cookies and cream ice cream!