Cookies and Cream Ice Cream

Summer is well and truly over here in Australia, but I’m in denial. I keep making ice cream and sorbets in the hope that winter will go away. But, alas, it is steadily getting colder. But really, ice cream is an all weather food, right? Right?

We’re in the process of packing to get ready to move house, so most of my cookbooks are currently packed, including my usual go-to ice cream book, The Perfect Scoop by David Lebovitz. I have kept only a few books out, including Phillipa Sibley’s PS Desserts for her wonderful sorbet table, so I checked to see if she had any ice cream recipes and she did – just a basic vanilla one. But it’s a good one, and can be used as a base for a lot of different flavours. The method she uses is slightly different to what I’m used to with David’s recipes, but the result is just as perfect. D had been asking me for a little while to give a cookies and cream ice cream a go, so I did, using Philippa’s recipe as the base.

Cookies and Cream Ice Cream

Cookies and Cream Ice Cream


  • 200g caster sugar
  • 200g egg yolks
  • 500ml cream
  • 500ml milk
  • 1 vanilla bean, split lengthways and scraped, or 2-3 teaspoons vanilla essence
  • 70g Oreo cookies or chocolate biscuits/cookies of your choosing*
  • Ice


Place the egg yolks in a large bowl and set aside. Pour the milk and cream in a saucepan and heat gently until it starts to simmer, but don’t let it boil. Take the pot off the stove and set aside. Add the sugar to the egg yolks and immediately begin whisking. Don’t leave the sugar sitting on the yolks because it will cause them to burn, resulting in an unsavoury mixture. Whisk the eggs and sugar until the mix is light and fluffy. Slowly add in 1/4 cup of the warmed milk and cream mixture into the egg yolks mixture and whisk to combine. It is important to add the warmed mixture slowly so that the eggs don’t curdle. Add in another 1/4 cup  at a time until you’ve placed about half the mixture into the egg yolks. At this point, you can pour the egg yolk mixture back into the pot.

Set up a reverse bain marie by placing an empty bowl into bowl of iced water and place a strainer over the top. Return the pot to the stove and cook the mixture over a low to medium heat. Continuously stir the mixture with a spatula until the mixture thickens and coats the back of the spatula. You’ll know it’s cooked if you can run your finger through the custard on the back of the spatula and it draws a line without the mixture running back into it. This will take about 10 minutes. It is really important to keep stirring the whole time, otherwise you will end up with scrambled eggs at the bottom of the pan.

Pour the mixture through the strainer and keep stirring until it has cooled down. You want this to happen as quickly as possible to stop the cooking process. Once the mixture has cooled down, place it into the fridge for 24 hours.

Place your cookies in a food processor and pulse for 1 second at a time, until you have a good mix of different size pieces. Remove the ice cream mixture from the fridge and churn according to the directions of your ice cream machine. Once the mixture has churned, gently stir in 1/3 of the cookies at a time using a spatula. Place in a freezer to harden and enjoy!

Cookies and Cream Ice Cream Extra Close Up

* Feel free to add extra cookies, but I’d suggest 100g as a maximum. For me, 70g was perfect.


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