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Wednesday, June 29, 2022

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Just in time for summer: Homemade Cookies & Cream Ice Cream

With summer time quickly approaching and the heat in the Bay Area becoming unbearable, a homemade ice cream recipe is just what the doctor ordered. Lucky for you, I married a chef who has the best cookies & cream ice cream recipe and we are ready to share it with you.

Chef Kino’s Homemade Cookies & Cream Ice Cream Recipe:


  • 2 cups of heavy cream
  • 1 can of condensed milk
  • 1 cup of milk
  • 2/3 cup of sugar (based on how sweet you want your ice cream)
  • 1 teaspoon of vanilla
  • 1 bag of cookies (Oreos are suggested)


  1. Combine condensed milk, sugar, vanilla and milk into a saucepan and heat until sugar is completely dissolved.
  2. Pour mixture into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
  3. In a separate bowl whip the heavy cream until stiff peaks form.
  4. Place cookies in a plastic bag (we recommend a sandwich or Ziploc bag). Using a rolling pin or a rubber mallet, break up cookies and make sure to leave some large pieces. Store cookies in the freezer.
  5. Fold the milk mixture into the whipped cream until completely combined and add the chocolate pieces, folding these in completely as well.
  6. Pour into a freezer-safe container, cover tightly, and freeze overnight.
  7. Enjoy your tasty creation.


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