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I think you will agree with me that all ice cream is refreshing- especially our marshmallow fudge swirl ice cream.
But this one? This one is all about chocolate on chocolate on chocolate!
This Chocolate Cookies and Cream Ice Cream is rich, creamy, deeply chocolatey—and loaded with chunks of cookies that make every bite a little different. And honestly, it’s a little hard to stop eating.
If regular cookies and cream feels too basic… this is the upgrade.
This Is Not Your Average Cookies and Cream
Most varieties of cookies and cream ice cream start with a vanilla base. But not this one.
Instead, you will get to experience a rich chocolate ice cream base, deep cocoa flavor in every bite and crushed Oreo cookies folded throughout.
It’s like homemade cookies and cream ice cream… but way more intense (in a good way), and it’s definitely an ice cream for chocolate lovers.
The Chocolate Flavor (Deep, Not Too Sweet)
Using cocoa powder gives this ice cream:
• A rich, chocolatey base
• A slightly fudgy vibe
• Balanced sweetness from both sugars
It’s chocolate-forward without being overly sugary.
Let’s Talk About the Oreos!
They’re doing a lot of work here.
You want:
• Small chunks (not crumbs)
• Enough to get in every bite
• A mix of soft and slightly crunchy pieces
Don’t overmix—you want those cookie pieces to stand out in this chocolate ice cream with Oreos!
This Is a “Make It Ahead” Dessert
Ice cream always requires a little patience—but it’s worth it. You’ll chill the base, process it until creamy, and freeze until firm. The hardest part is waiting for it to freeze so you can eat it! It really is a rather easy homemade ice cream to make.
When to Make This
This is perfect for:
• Summer desserts
• Chocolate lovers (obviously)
• Entertaining. Serve it with our Cookies and Cream Cake!
• Late-night freezer raids
A Few Easy Tips
- Whisk the cocoa really well: Make sure it fully dissolves for a smooth base.
- Chill thoroughly before processing: This helps the ice cream thicken properly.
- Add cookies at the end: So they don’t break down too much.
- Don’t skip the final freeze: This is what gives it scoopable texture.
🍫 VARIATIONS
- Double Chocolate Version: Add chocolate chips along with the cookies.
- Mint Chocolate Cookies & Cream: Add a drop of mint extract for a twist.
- Peanut Butter Cookies & Cream: Swirl in peanut butter before freezing.
- Extra Cookies Version: Add even more crushed cookies for bigger chunks.
- Chocolate Crackles Cookies and Cream: Try our recipe and use those cookies!
- Strawberry Cookies and Cream Ice Cream: Use our strawberry ice cream recipe and add Oreos!
🔍 FAQS
- Can I make this without an ice cream maker? You can try a no-churn method, but texture will be different. An ice cream maker gives the creamiest result.
- Can I use a different cookie? Yes! Try using chocolate wafers, chocolate chip cookies or gluten-free sandwich cookies.
- How long does homemade ice cream last? It’s best when eaten within 1 to 2 weeks. Store it in an airtight container. Press plastic wrap on top to prevent ice crystals.
- Why is my ice cream icy? This can happen if the base wasn’t cold enough or if it wasn’t churned long enough. Proper chilling makes a big difference.
Chocolate Cookies and Cream Ice Cream
Ingredients
- 1 cup unsweetened cocoa powder
- ⅔ cup granulated white sugar
- ½ cup packed brown sugar
- 1½ cups whole milk
- 3¼ cups heavy cream
- 1 tablespoon vanilla extract
- 22 Oreo chocolate sandwich cookies (crushed into small pieces)
Instructions
- Place the cocoa and sugars in a medium-bowl and stir to combine. Add the milk and whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate several hours or overnight. Make sure your ice cream maker insert freezes overnight too.
- Turn on your ice cream maker and pour the mixture into the freezer bowl and let it process until thickened, about 25 minutes. The ice cream will be soft and creamy. It will be tough not to take spoonfuls and just eat one bite after the other! Pour in the crushed Oreos and let them mix in for about 30 seconds. Scrape the ice cream into a freezer safe container and freeze until firm, at least 2 hours but probably more. Enjoy!
Notes
- Whisk cocoa thoroughly for smooth texture
- Chill base completely before churning
- Add cookies at the end to keep texture
- Freeze until firm for best scooping
Nutrition
This recipe comes from RecipeBoy.com
Great minds think alike:) Love your recipe! We can’t wait to meet you! Caleb is VERY excited:) Safe travels and maybe you can sneak a scoop of that ice cream in your suitcase. I would love a bite:)
The only thing better is MINT cookies and cream ice cream!
wow, this looks amazing! I could go for a couple of scoops of this right now!
Ohhh, what a wonderful idea!
Yum! Will make this with my boys this weekend. They love all your recipes so far! They are 16 & 17. Have fun in Seattle. Wondering how the egg drop went? My guys wrapped the egg in a pound of bubble wrap 😉 puttin it in the cake was brilliant!
Can’t resist the yumminess!!
Hi, Brooks! It was great to see you at BlogHerFood. I’m sorry I didn’t get to meet you personally–maybe next time. I love what you’re doing with your blog! Have you considered trying to eat mostly locally grown foods? The flavors of local food are incredible!
Keep up the good work!
This looks so great! I LOVE cookies and cream ice cream!!
Hope you had a blast at BlogHer Food! 🙂
Cookies and Cream Ice Cream is my favorite but chocolate ice cream base… whoa, looks delightfully delicious! yum!!!
I HAVEN’T RECEIVED ANY EMAILS FROM YOU. I WANT YOU TO KNOW ALL MY FAMILY AND FRIENDS ARE SO PROUD OF YOU, AND USE YOUR RECIPES. WELL TAKE CARE, AND I WISH I HAD AN ICE CREAM, I WISH I HAD SOME ICE CREAM..WELL DIDN’T WORK, BUT YOURS LOOKS SIMPLY FABULOUS.