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Cookies and Cream Frozen Custard Ice Cream

9 Reviews

The creamiest and best homemade ice cream I have ever, ever made. Cookies and Cream Frozen Custard on ohsweetbasil.com

Have we chatted about Carrian (yes, it’s Cade-her husband here) and I and our guilty pleasure? You’d probably never guess her’s, but mine is pretty easy. I’m all about a thick shake or creamy ice cream. When it’s been a long week, the kids are finally in bed and we get to veg out out together we occasionally like to snag something from our favorite local spot, JCW’s and watch a movie together. I don’t need to anymore though, Carrian’s cookies and cream frozen custard ice cream is my new favorite!

The creamiest and best homemade ice cream I have ever, ever made. Cookies and Cream Frozen Custard on ohsweetbasil.com

And I am not just saying that because I’m her awesome husband, it really is the best! Oh, and I guess I should first mention what her guilty pleasure is, though if you’ve been reading for a while now you may remember her JCW’s french fries. Yeah, hot, salty french fries are her favorite guilty pleasure for late night movie dates with me. I actually love them too, just not as much as a shake or her creamy ice cream.

The creamiest and best homemade ice cream I have ever, ever made. Cookies and Cream Frozen Custard on ohsweetbasil.com

And speaking of ice cream, the reason Carrian calls it frozen custard and I say ice cream is because she cooks 6 egg yolks into it which makes it very thick and creamy. Sometimes when you eat homemade ice cream it is a little more loose and thin and can even seem a little more icy which although the flavor can be fantastic it’s texture isn’t our favorite. You just need to be careful not to overcook it but practice makes perfect or always keep a little thermometer on hand to test your temp. And then of course make sure you load the baby up with oreo cookies because there’s nothing worse than buying cookies and cream ice cream and fighting over the 3 baby chunks of cookie that actually appear in there. The more the merrier!

Is Frozen Custard the Same As Ice Cream?

Frozen Custard Is Not Exactly the Same as Ice Cream.

Both ice cream and Frozen Custard are made with milk, cream and sugar.

The added ingredient in frozen custard, that gives the creamy smooth texture is pasteurized egg yolks.

Will Ice Cream Stay Frozen In a Cooler?

Ice cream will not stay frozen in a cooler if you are using ice.

Ice is not cold enough to freeze food.

You will need to use dry ice to keep ice cream frozen in a cooler.

Is Half and Half The Same As Evaporated Milk?

In most recipes, half and half can be substituted with evaporated milk.

Half and half is 50% milk and 50% cream.

It is higher in fat and lower in protein and sugar than evaporated milk.


More Ice Cream Recipes You’re Sure to Love:

Cookies and Cream Frozen Custard Ice Cream

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The creamiest and best homemade ice cream I have ever, ever made. Cookies and Cream Frozen Custard on ohsweetbasil.com

Cookies and Cream Frozen Custard Ice Cream

4 from 9 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 -8 servings


  • 2 cups heavy cream
  • 1 cup half and half
  • 1 1/4 cup sugar
  • 1 vanilla bean seeds scraped out and reserved
  • 6 egg yolks
  • 1 1/2 sleeves oreos broken up


  • In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla bean pod and seeds.
  • Stir occasionally, heating the mixture until bubbles form around the edges.
  • Remove from heat.
  • Meanwhile, whisk 6 egg yolks together, vigorously until pale yellow.
  • After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs.  Do not add the eggs straight or they will scramble at the bottom.
  • Once you have added about 5 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture.
  • Heat, stirring constantly, until thickened. You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you're done. Don't cook hotter than 160 degrees.
  • Remove from heat and chill in the refrigerator (for several hours or overnight).
  • Once the mixture is chilled freeze according to your ice cream maker’s instructions (a 4-5 quart machine).
  • When the ice cream is almost done churning, take one sleeve of oreo cookies and break them up into the ice cream machine.
  • Transfer to a freezer-safe container a few scoops at a time, crumbling the remaining cookies into each layer and freeze for at least four hours before serving.


store in the freezer for up to 2 weeks
Nutrition Facts
Cookies and Cream Frozen Custard Ice Cream
Amount Per Serving (1 g)
Calories 410
% Daily Value*
Cholesterol 202.3mg67%
Carbohydrates 36.2g12%
Fiber 0.1g0%
Sugar 35.2g39%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • The ice cream recipes say 4-5 quart machine. I have a 1 1/2 quart and use recipes with the same amount of ingredients. I can’t even find an ice cream machine that large that would make a gallon of ice cream. I want to make the berries and cream but wonder if the size you recommend is correct

    • Reply
    • This recipe and the berries and cream recipe make about 2 quarts of ice cream, so you’ll want an ice cream maker that is larger than that. The one we have is a 4-5 quart machine which allows us to make up to gallon of ice cream. It works perfectly for us! Enjoy!

      • Reply
  • Tasty, but I personally find the amounts off for a Custard style ice cream. Too sweet. I cut the sugar down, it was still cloyingly sweet.
    The recipe was well written with great instructions.

    • Reply
    • Thank you for the feedback Deborah!

      • Reply
  • How many quarts does this recipe make?

    • Reply
    • Hi Amanda! It makes about 2 quarts. Enjoy!

      • Reply
  • I suppose there is not any way to make this without an ice cream machine is there?

    • Reply
  • I made this last night….then had it for breakfast, and next up is lunch!

    • Reply
    • That’s what I like to hear!

      • Reply
  • I WANT THIS ICE CREAM SO BAD! It’s so perfect-luscious and creamy and delicioussss

    • Reply
  • Do you know of any way to make it dairy free with soy milk or another nut milk? I love (LOVE) cookies and cream ice cream but since I’m allergic to dairy I haven’t eaten ice cream in years.

    • Reply
  • Oh my goodness. I need some. RIGHT NOW.

    • Reply
  • This looks so wonderful, I need to make it now!

    • Reply
  • Omgosh that looks so yummy!

    • Reply
    • Thanks so much! Hope you like it!

      • Reply
  • How fun of your husband to guest post! These ice cream look amazing! I’ll take a bowl, please!

    • Reply
  • I am a total fan of homemade custards and ice creams. I can eat either and be happy as long as it’s homemade. I must try your cookies and cream recipe. I know it’s simply to die for.

    • Reply
    • I rarely think my recipes are the “best” as I know there are so many amazing ones out there, but this one I totally think is the best I’ve ever had! Hope you like it!

      • Reply

Cozy Christmas Movie & Snack Nights 🎥🎄