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Chocolatey Cookies and Cream Ice Cream | This ice cream is creamy & chocolatey w/ lots of cookies inside. It’s very easy to do too! Definitely would satisfy your chocolate craving! #chocolate #cocoapowder #oreo #cookiesandcream #icecream #frozentreat #dessert #dessertrecipe #easyrecipe | The Missing Lokness

Chocolatey Cookies and Cream Ice Cream

Makes 1½ quart
Course Dessert
Cuisine American
Keyword chocolate cookies and cream ice cream, chocolate ice cream, chocolate oreo ice cream, dessert, easy ice cream, frozen treat, ice cream
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerating & Freezing Time 12 hours
Total Time 12 hours 15 minutes
Author Lokness


  • 2 cups heavy cream
  • 6 large egg yolks
  • ¼ cup Dutch process cocoa powder
  • 1 cup whole milk
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 9 cream-filled chocolate sandwich cookies (like Oreo & Hydrox)


  • In a measuring cup, add heavy cream.
  • In a large bowl, stir to break the egg yolks. Add cocoa powder and whisk together. When the mixture is too dry, pour in about 1/8 cup of the heavy cream in the measuring cup. Whisk until smooth.
  • In a medium saucepan, combine the rest of the heavy cream, milk and sugar. Cook over medium heat. Bring mixture just to a simmer, about 5 minutes, stirring often until sugar has dissolved. Remove from heat.
  • While whisking the egg yolk mixture, slowly pour in 1/3 of hot cream. Then whisk the yolk mixture back into the pot with the cream. Return the pot over medium heat and cook until the mixture is thick enough to coat the back of a wooden spoon (about 170˚F on an instant thermometer), about 3 minutes, stirring constantly. Remove from heat. Add vanilla extract and salt. Give a quick stir.
  • Strain the custard through a fine mesh sieve into a medium bowl. Cool mixture to room temperature. Transfer to an airtight container and chill in the fridge for at least 4 hours or overnight.
  • Right before churning the ice cream, place the cookies in a large Ziploc bag. Crush the cookies with a rolling pin. I like some bigger pieces and some finer crumbs. Set aside.
  • Pour the custard into an ice-cream maker by following the ice-cream maker instruction. For the cookies, add them into the ice cream when the ice cream is ready. You can do that using the machine or stir them in with a wooden spatula by hand. Transfer the ice cream to a container. Cover and freeze for at least 4 hours before serving.


  1. For the dutch process cocoa powder, I used Valrhona cocoa powder. Although it never says “dutch process” in the packaging, its cocoa is alkalized.
  2. Every brand of cocoa powder can taste slightly different. Use whichever one you like.