Ben and Jerry Milk and Cookies Ice Cream Recipe

Ben and Jerry’s Milk and Cookies Ice Cream is a creamy vanilla base packed with chocolate chip cookies, cookie swirls, and crunchy cookie bits. To make it at home, you’ll churn a vanilla ice cream base, fold in cookie chunks, and ripple in a cookie swirl for that signature Ben & Jerry’s texture.

What Is Milk and Cookies Ice Cream?

Milk and Cookies Ice Cream is like the love child of cookies and cream and classic cookie dough ice cream. Instead of just Oreo chunks (like cookies n cream), it features vanilla ice cream mixed with chocolate chip cookies and cookie swirls.

I remember the first time I tried Ben & Jerry’s version, it was like dunking warm chocolate chip cookies into cold milk, but frozen into one bite. The difference from standard cookies and cream ice cream is that it’s softer, more nostalgic, and, honestly, a bit more indulgent.

Ingredients You’ll Need

The base recipe is simple. Most of it you probably have in your pantry already.

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 tsp pure vanilla extract
• Pinch of salt
• 1 ½ cups crushed chocolate chip cookies (homemade or store-bought)
• ½ cup cookie swirl (think cookie butter or crushed cookies blended with milk)

Optional Variations

• Condensed milk: For no-churn ice cream, swap cream + sugar for 1 can of sweetened condensed milk.
• Oat milk: Works for a dairy-light version. It’s creamier than almond milk.
• Almond milk: Makes a lighter, nuttier version, though it freezes harder.

In my kitchen, I’ve tested all three, and the condensed milk version is the easiest for beginners, no ice cream maker needed.

Step-by-Step Instructions

Step 1: Make the Base

Whisk cream, milk, sugar, vanilla, and salt until smooth. Chill for at least 2 hours (overnight if you can).

Step 2: Churn

Pour the mixture into an ice cream maker and churn until soft-serve texture. If you’re going no-churn, fold whipped cream into condensed milk and freeze partially before mixing in cookies.

Step 3: Add Cookies & Swirl

Fold in cookie chunks. For the swirl, blend ½ cup crushed cookies with a splash of milk until thick, then ripple it through the churned ice cream.

Step 4: Freeze

Transfer to a container, cover with plastic wrap, and freeze for 4–6 hours until scoopable.

Total time: 6–8 hours (includes chilling and freezing)

When I tested this, I underestimated how much cookie swirl to add and ended up with a full “cookie avalanche” in the middle, honestly, not a bad mistake.

Variations & Flavor Twists

• Cookie Dough Style: Stir in chunks of egg-free cookie dough along with the cookie swirl.
• Cookies and Cream Remix: Replace chocolate chip cookies with Oreos for a hybrid cookies and cream milk and cookies ice cream.
• Vegan Version: Use oat milk + coconut cream + vegan cookies. Not identical to Ben & Jerry’s, but surprisingly creamy.
• Condensed Milk No-Churn: The easiest version, just fold whipped cream into condensed milk and stir in cookies.

I once swapped in double chocolate cookies instead of classic chocolate chip. It was intense, rich, fudgy, and more like brownie and milk ice cream. Highly recommend for chocolate lovers.

Freeze Time, Storage & Serving Tips

Homemade ice cream needs patience. It usually sets in 4–6 hours. For the best texture, freeze overnight.

Storage tips:

• Use an airtight container.
• Press parchment or plastic wrap directly on top to prevent ice crystals.
• Keeps fresh for 1–2 weeks, though let’s be honest—it won’t last that long.

Pro tip: Warm your ice cream scoop under hot water for perfect scoops. Then sandwich your ice cream between two cookies for the ultimate milk and cookies ice cream sandwich.

Why This Recipe Beats the Store-Bought Pint

I’ve tasted the real Ben & Jerry’s dozens of times. It’s great—but homemade lets you:

• Control sweetness and cookie ratios.
• Customize (Oreo version? Double chocolate?).
• Skip the stabilizers and gums.

When I made a side-by-side taste test, my homemade churned version had bigger cookie chunks and a creamier mouthfeel. The store pint was sweeter, but mine tasted fresher.

Related Recipes You Might Love

• Moonbeam Ice Cream Cookie Recipe → the perfect base.
• Baskin-Robbins Icing on the Cake Ice Cream Recipe → another fan favorite.
• Peach Ice Cream→ iconic flavor worth replicating.

Pair your milk and cookies ice cream with warm chocolate chip cookies or drizzle with hot fudge for extra indulgence.

FAQ (Quick Answers)

What’s the difference between Milk and Cookies and Cookies and Cream?
Cookies and cream usually uses Oreos, while milk and cookies ice cream features chocolate chip cookies and swirls.

Can I make it without cream?
Yes, use condensed milk for no-churn or almond/oat milk for lighter versions.

How long does homemade ice cream last?
About 1–2 weeks in the freezer, though quality is best within the first week.

Can I use cookie dough instead of cookies?
Absolutely. Just make sure it’s safe, egg-free dough.

Conclusion

Making Ben and Jerry’s Milk and Cookies Ice Cream at home isn’t just doable; it’s fun, customizable, and ridiculously satisfying. All you need is a simple vanilla base, cookies, and a swirl of cookie magic.

Try the no-churn version if you’re short on time, or go all in with the churned, cookie-swirled masterpiece. Either way, you’ll get that nostalgic “milk and cookies” vibe in every bite, and trust me, once you make it yourself, you’ll never look at the store pint the same way again.