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Strawberry Cookies and Cream Ice Cream

Creamy homemade strawberry ice cream with sweet strawberry chunks and vanilla cookie pieces throughout! A fun frozen treat for summer or any time!
Prep Time15 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream, Strawberry
Servings: 6 plus


  • 16 oz strawberries fresh or thawed
  • 3/4 C plus 2Tb granulated sugar divided
  • 1 Tb lemon juice
  • 2 C heavy cream
  • 1 C whole milk
  • Pinch salt
  • 1/2 tsp vanilla extract
  • 4 egg yolks
  • 1 1/4 C vanilla cookie pieces


  • Hull and remove stems from strawberries. Add half of the strawberries to a small food processor or blender. Process until smooth. Set aside. Chop the remaining strawberries into small chunks. Toss with 2 tablespoons granulated sugar and lemon juice. Cover and chill overnight.
  • Add 1 cup heavy cream and vanilla to a medium bowl, with a mesh strainer set on top. 
  • Add remaining heavy cream, whole milk, salt and remaining 3/4 cup granulated sugar to a medium saucepan, set over medium heat. Stir to dissolve sugar. Continue to stir and cook until mixture begins to steam. 
  • Whisk together yolks in a small bowl. Slowly drizzle 1 cup steaming mixture into yolks, while whisking continuously. Transfer mixture back into saucepan. Continue to cook over medium heat, stirring frequently, until mixture coats the back of a wooden spoon or rubber spatula. Pour through mesh strainer into reserved heavy cream. Cool to room temperature over an ice bath. Stir in puréed strawberries. Cover and chill overnight. 
  • Remove strawberry chunks from the refrigerator. Lightly mash. Add excess strawberry liquid to chilled custard base. Transfer chilled custard base to an ice cream maker. Churn according to manufacturer's directions. 
  • Meanwhile prepare 1 1/4 cup cookie pieces. If using sandwich cookies, remove and discard filling. 
  • During last 10 minutes of churning, begin adding strawberry chunks and cookie pieces. Optionally, cookie pieces may be stirred in by hand after the churning process is complete. 
  • Transfer ice cream to a freezer safe container. Freeze for 4-6 hours or overnight. 


Recipe serves roughly 6-8, yields 1 1/2 quarts.
An original recipe from Baked by Rachel