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.
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 BauerA nostalgic favorite—Jeni Britton Bauer’s creamy eggless base loaded with chunks of chocolate sandwich cookies for the ultimate cookies in cream indulgence.
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
Ice Cream Maker
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Ingredients
Ice Cream Base
Mix-Ins
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
Rachel
6/8/2025
Classic cookies and cream flavor—so creamy with just the right cookie crunch!
Leo
7/22/2025
Way better than store-bought. The base is so smooth and not overly sweet.
Mia
9/10/2025
Loved every bite—especially the big chunks of cookie folded in at the end.
Nutrition Facts
Serving Size: 1/2 cup (about 100 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
