Cookies and Cream Ice Cream has always been my weakness – especially the Häagen-Dazs one I loved growing up. It was so creamy, with heaps of cookie bits in every spoonful. I knew I had to make my own version that hits all the same notes. And guess what? Mine’s just as creamy and cookie-loaded, but totally egg-free.
Note – This recipe from 2016 has been updated from the archives with shiny new images and helpful recipe content. I’ve made one very minor change that I’ve highlighted below.
Dare I say it but I think my homemade version might be even better! I use a base of my vanilla ice cream that’s made without eggs and add in lots of chopped Oreos. Yum!
I’ve used the same recipe over the years that was provided in our ice cream machine manual. It’s fool proof and works every time!
It’s airy with just the right amount of sweet whilst still having a rich and creamy mouth feel. With the ratio of double cream to full-fat milk I use, the ice cream never develops ice crystals.
Making your own ice cream is surprisingly easy. In fact making homemade ice cream, like my saffron pistachio ice cream and Turkish delight ice cream with chunks of real Turkish delight , is one of my favourite summer activities.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Oreos – I use the Oreo original vanilla sandwich biscuits for this recipe. I once tried experimenting with supermarket own brand but the flavour just didn’t hit. Make sure to break them up well because massive chunks will make it difficult to scoop later.
Double cream & whole milk – these form the base of the ice cream. US readers can use heavy cream which is equivalent of double cream.
Sugar – originally, I would use granulated sugar. I actually find that using caster sugar allows the sugar to dissolve so much faster and the milk remains chilled. Anything to reduce prep time and get the ice cream in my mouth sooner! Either purchase caster sugar or weigh up your granulated sugar and grind down to a fine powder in a food processor.
Vanilla extract – extract, essence or powder. They all work. Skip it if you don’t have it as the Oreo cream is vanilla flavoured anyway.
Recipe Tips
- Please, please, please freeze your ice cream machine base sufficiently. I was too impatient once and I was left with milk shake after a whole hour of churning. Not ideal. But still tasty …
- I add the Oreos only after the ice cream mixture has had time to churn. Adding oreos too early will prevent churning and they’ll sink to the bottom too.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Cookies and Cream Ice Cream
Equipment
- ice cream maker
Ingredients
- 600 millilitres double cream
- 200 millilitres whole milk
- 200 gram sugar granulated or caster
- 150 gram oreos coarsely crushed
- 1 teaspoon vanilla extract or powder
Instructions
- Freeze the freezer ice cream bowl as per manufacturer’s instruction.
- Combine milk and sugar in one bowl and whisk until the sugar dissolves.
- Then add the double cream and vanilla extract, gently mix everything.
- Place freezer bowl into your ice cream machine.
- Turn the machine on and transfer liquid into the ice cream maker and follow according to the manufacturer’s instructions.
- Let it run the machine for about 35-40 minutes or until the ice cream is well churned.
- Add chopped Oreos (leave a couple of spoons for garnishing) and keep the machine running for another 5-10 minutes or until ice cream is thick.
- My ice cream maker produces a soft finish, so for a firmer texture, I freeze the ice cream mixture. Transfer into an airtight container, garnish the ice cream with the remaining chopped Oreos and freeze for 4 hours.
- Remove from the freezer a few minutes before serving so easily scoopable.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cookies and Cream Ice Cream
Equipment
- ice cream maker
Ingredients
- 600 millilitres double cream
- 200 millilitres whole milk
- 200 gram sugar granulated or caster
- 150 gram oreos coarsely crushed
- 1 teaspoon vanilla extract or powder
Instructions
- Freeze the freezer ice cream bowl as per manufacturer’s instruction.
- Combine milk and sugar in one bowl and whisk until the sugar dissolves.
- Then add the double cream and vanilla extract, gently mix everything.
- Place freezer bowl into your ice cream machine.
- Turn the machine on and transfer liquid into the ice cream maker and follow according to the manufacturer’s instructions.
- Let it run the machine for about 35-40 minutes or until the ice cream is well churned.
- Add chopped Oreos (leave a couple of spoons for garnishing) and keep the machine running for another 5-10 minutes or until ice cream is thick.
- My ice cream maker produces a soft finish, so for a firmer texture, I freeze the ice cream mixture. Transfer into an airtight container, garnish the ice cream with the remaining chopped Oreos and freeze for 4 hours.
- Remove from the freezer a few minutes before serving so easily scoopable.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My soft, airy and chewy focaccia is studded with savoury sundried tomatoes, salty olives and fragrant rosemary.
Note – This recipe has been updated from the archives – first published in March 2010. The recipe remains the same but I’ve added new images and helpful content.
Very few things beat the smell of fresh bread coming out of the oven. I normally let my bread dough rise in the Instant Pot (because it’s just so quick and easy), but with the warm weather lately — and inspiration following a trip to Italy — this felt like the perfect recipe to revisit and share!
I’ve made a few focaccia recipes on here, like this red grape and goat cheese focaccia so I’ve decided to follow the same fool-proof recipe.
The only difference really I’ve made to this recipe is added more extra virgin olive oil because it adds so much more flavour and makes the top beautifully crisp.
This is a rustic Italian bread that’s all about flavour and texture — savoury, airy and golden on the edges. The focaccia dough is soft, manageable, and rises beautifully. With the right layering of Mediterranean flavours and plenty of EVOO, it’s a bakery-style homemade focaccia with toppings. The base isn’t soggy and the focaccia is perfectly chewy.
Use it as a base to prepare focaccia pizza . Yum!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Sundried Tomato, Olive and Rosemary Focaccia
Equipment
- oven
- Baking tin Tray
Ingredients
- 450 gram bread flour
- 1 teaspoon fast-action yeast
- 1 tablespoon caster sugar
- 1 teaspoon salt
- 350 ml warm water
- 5 tablespoon olive oil plus more for greasing and drizzling
Topping
- sun-dried tomatoes roughly chopped
- pitted olives halved if large
- rosemary sprigs
- sea salt
- black pepper
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, and salt. Stir everything together with a spoon to evenly distribute the dry ingredients.
- Next, pour in the warm water and stir until a sticky dough begins to form. You can switch to using your hands at this point, kneading it briefly until the dough comes together and starts to feel smoother. If you prefer using a stand mixer, mix on low for a minute or two—this dough doesn’t need extensive kneading.
- Drizzle a tablespoon of olive oil into a clean bowl and turn the dough in the oil until coated. Shape it into a rough ball, cover the bowl tightly with clingfilm, and set it aside somewhere warm and draft-free until it doubles in size—this usually takes 1 to 2 hours. (Alternatively, you can proof the dough in an Instant Pot if preferred.)
- Once the dough has risen, lightly oil a baking tray and transfer the dough to it. Use your fingers to gently stretch the dough to fit the tray. Don’t worry if it doesn’t reach the edges perfectly—it will expand slightly during the second rise.
- Cover the tray with a clean kitchen towel and let the dough rise again for around 30 minutes. While that’s happening, preheat your oven to 220°C (Gas Mark 7 / 450°F).
- After the second rise, use your fingers to create dimples in the dough. Gently press sun-dried tomatoes, olives, and rosemary sprigs into the top of the dough. Drizzle with more olive oil.
- Cover the tray loosely with foil and bake in the oven for 15 minutes. Remove the foil, then continue baking for another 10 minutes, or until golden and cooked through.
- Take the focaccia out of the oven, season with a bit of sea salt and freshly cracked black pepper, and let it cool slightly before slicing and serving.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
