How do I keep cookies from going soggy?

Fold them in only after churning and freeze quickly to preserve their crunch.

25 September 2025

Jeni’s Cookies in Cream Ice Cream 🍪🍨 (Classic Crunchy Scoop)

Name: Jeni’s Cookies in Cream Ice Cream 🍪🍨 (Classic Crunchy Scoop)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 480 ml Whole milk; 15 g Cornstarch (plus 1 tsp); 43 g Cream cheese, softened; 0.5 g Fine sea salt; 300 ml Heavy cream; 130 g Granulated sugar; 30 ml Light corn syrup; 120 g Chocolate sandwich cookies, chopped

JojoM adapted from Jeni Britton Bauer

A nostalgic favorite—Jeni Britton Bauer’s creamy eggless base loaded with chunks of chocolate sandwich cookies for the ultimate cookies in cream indulgence.

Jeni’s Cookies in Cream Ice Cream 🍪🍨 (Classic Crunchy Scoop)

There’s a reason cookies and cream ice cream is one of the world’s most beloved flavors—it’s creamy, nostalgic, and packed with chocolate cookie crunch in every bite. This recipe, inspired by Jeni Britton Bauer’s famous eggless ice cream base, takes the classic scoop to a whole new level. 🥛✨

Instead of eggs, Jeni’s method uses a combination of cream cheese, cornstarch, and corn syrup to create a base that’s ultra-smooth and scoopable straight from the freezer. Once churned, it becomes the perfect canvas for folding in generous chunks of chocolate sandwich cookies (yes, Oreos or your favorite brand will do!). 🍪

Why You’ll Love This Recipe 💖

Eggless & silky smooth — no custard-making, no fuss.
Nostalgic flavor that tastes just like your childhood favorite.
Customizable mix-ins — switch up with mint, peanut butter, or fudge swirls.
Better than store-bought — creamy texture with real cookie chunks.

Pro Tips for the Perfect Scoop 🥄

Fold in cookies at the very end of churning so they stay chunky, not mushy.
Use high-quality cookies for the best flavor payoff.
For extra indulgence, drizzle in some fudge sauce or swirl in peanut butter.

Serving Ideas 🍨

This homemade cookies in cream ice cream is delicious on its own, but you can also:

Sandwich it between two cookies for the ultimate ice cream sandwich.
Top a warm brownie or skillet cookie for a decadent dessert.
Blend it with milk for a thick and creamy cookies & cream milkshake.

FAQs ❓

Can I use flavored sandwich cookies?
Yes! Mint, peanut butter, or double chocolate versions all work beautifully for creative twists.

How do I keep the cookies from going soggy?
Add them only after churning, then freeze quickly so they stay crisp and crunchy.

This recipe proves why cookies in cream ice cream will always be a classic—it’s creamy, crunchy, and endlessly comforting. One scoop, and you’ll never want store-bought again. 🍪🍨✨

Jeni’s Cookies in Cream Ice Cream 🍪🍨 (Classic Crunchy Scoop)

JojoM adapted from Jeni Britton Bauer

A nostalgic favorite—Jeni Britton Bauer’s creamy eggless base loaded with chunks of chocolate sandwich cookies for the ultimate cookies in cream indulgence.

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Servings

Chef's Tips

Fold in cookies at the end of churning to keep them chunky and crunchy.
Use high-quality chocolate sandwich cookies for the best flavor.
For extra indulgence, add a swirl of chocolate fudge before freezing.

Tools Used

Medium Saucepan Whisk Mixing Bowls Ice Cream Maker

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Ingredients

Scale

USMetric

Scale

Mix-Ins

120 g Chocolate sandwich cookies, chopped

Instructions

Cook the Base

1
In a small bowl, whisk 2 tbsp milk with cornstarch to form a slurry.
2
In another bowl, whisk softened cream cheese with salt until smooth.
3
In a saucepan, combine remaining milk, cream, sugar, and corn syrup. Bring to a rolling boil for 4 minutes.
4
Remove from heat, whisk in cornstarch slurry, return to boil for 1 minute until slightly thickened.
5
Slowly whisk hot mixture into cream cheese until smooth.

Churn & Mix

1
Chill base quickly in an ice bath for 30 minutes.
2
Pour into ice cream maker and churn until thick and creamy.
3
Fold in chopped chocolate sandwich cookies.
4
Transfer to a container, press parchment against surface, and freeze at least 4 hours.

Comments & Reviews

Mia
9/10/2025
Loved every bite—especially the big chunks of cookie folded in at the end.
Leo
7/22/2025
Way better than store-bought. The base is so smooth and not overly sweet.
Rachel
6/8/2025
Classic cookies and cream flavor—so creamy with just the right cookie crunch!

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Nutrition Facts

Serving Size: 1/2 cup (about 100 g)

Calories 260

% Daily Value*

Total Fat 14g18%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 40mg13%

Sodium 90mg4%

Total Carbohydrates 32g12%

Dietary Fiber 1g4%

Sugars 25g

Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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