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.
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!). 🍪
This homemade cookies in cream ice cream is delicious on its own, but you can also:
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. 🍪🍨✨
A nostalgic favorite—Jeni Britton Bauer’s creamy eggless base loaded with chunks of chocolate sandwich cookies for the ultimate cookies in cream indulgence.

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.
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In a small bowl, whisk 2 tbsp milk with cornstarch to form a slurry.
In another bowl, whisk softened cream cheese with salt until smooth.
In a saucepan, combine remaining milk, cream, sugar, and corn syrup. Bring to a rolling boil for 4 minutes.
Remove from heat, whisk in cornstarch slurry, return to boil for 1 minute until slightly thickened.
Slowly whisk hot mixture into cream cheese until smooth.
Chill base quickly in an ice bath for 30 minutes.
Pour into ice cream maker and churn until thick and creamy.
Fold in chopped chocolate sandwich cookies.
Transfer to a container, press parchment against surface, and freeze at least 4 hours.
9/10/2025
Loved every bite—especially the big chunks of cookie folded in at the end.
7/22/2025
Way better than store-bought. The base is so smooth and not overly sweet.
6/8/2025
Classic cookies and cream flavor—so creamy with just the right cookie crunch!
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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.
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JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer