Cookies and Cream Frozen Yogurt

For an easy treat, Cookies and Cream Frozen Yogurt uses just 4 ingredients, combining thick yoghurt with crunchy biscuit pieces for a simple homemade dessert.

Cookies and Cream Frozen Yogurt is one of those desserts I come back to often. It’s creamy with a slight tang from the yoghurt, and the crushed biscuits add a bit of texture in every spoonful. With only four ingredients, it’s simple to prepare and doesn’t take much effort at all.

It’s also my husband’s favourite flavour. It’s something I make quite regularly at home, especially when we want something cold without spending too much time in the kitchen.

This recipe is part of my eBook The Cool Side of Summer, where I’ve gathered a collection of frozen treats I make at home, from classic gelato and sorbet to a few flavours like this one.

Why We Love Cookies and Cream Yogurt

• Makes a good option when you want something cold without going for traditional ice cream.
• Uses only four ingredients, which makes it easy to prepare without needing extra shopping or substitutions.
• Kids love it because the Oreo pieces, creamy texture, and sweet taste make it easy to enjoy.

Key Ingredients for Cookies and Cream Frozen Yogurt

Greek Yoghurt

Greek yoghurt gives a thick and creamy texture while bringing a slight tang that balances the sweetness. Full-fat Greek yoghurt gives a smoother result, while low-fat versions tend to freeze firmer.

Sugar

Sugar adds sweetness and helps keep the frozen yoghurt soft instead of icy. It dissolves into the mixture and helps create a smoother, more scoopable texture after freezing.

Vanilla Extract

Vanilla extract brings depth and helps blend the yoghurt and biscuit flavours into a more rounded finish. Pure vanilla extract gives a better result than artificial versions once frozen.

Oreo Cookies

Oreos provide sweetness along with small crunchy pieces throughout the yoghurt. Chopping them unevenly gives a mix of fine crumbs and larger chunks for better texture.

Find the exact measurements in the recipe card below.

How to Make Cookies and Cream Frozen Yogurt

Step 1: Whisk together the yoghurt, sugar, and vanilla extract until the mixture is smooth and the sugar has dissolved. Chill.

Step 2: Churn in your ice cream maker for 20 to 30 minutes, according to the manufacturer’s instructions.

Step 3: About 1 minute before the end of churning, add the chopped cookies.

Step 4: Transfer to a container, cover tightly, and freeze for at least 2 hours, or until ready to serve.

Frequently Asked Questions

Extra Help from the Kitchen

Use Fine Sugar – Finer sugar dissolves more easily into the yoghurt, which helps prevent a grainy texture in the finished frozen yoghurt.

Taste Before Churning – Check the mixture before chilling and adjust sweetness if needed, as flavours become milder after freezing.

Avoid Overfilling the Machine – Leave space in the ice cream maker for the mixture to expand during churning for a smoother result.

Press Baking Paper on Top – Place baking paper directly on the surface before freezing to reduce ice crystals from forming on top.

Chill the Container Before Freezing – A cold container helps the mixture set more evenly and improves the final texture.

Variations and Twists

Use Vanilla Yoghurt – Swap plain Greek yoghurt for vanilla Greek yoghurt for a slightly sweeter flavour and a rounder finish.

Mix in Lemon Juice – Stir in a small amount of lemon juice with the yoghurt, sugar, and vanilla for a sharper tang and a more refreshing taste.

Blend in Double Cream – Mix in a little double cream before churning for a softer, creamier texture once frozen.

Swirl in Chocolate Sauce – Fold in a few spoonfuls of thick chocolate sauce before the final freeze to create ribbons through the yoghurt without fully mixing it in.

Sprinkle in a Pinch of Salt – Add a small pinch of salt to lift the vanilla and biscuit flavours and bring out the sweetness more evenly.

Storage and Shelf Life

Store in an airtight container in the freezer to limit ice crystals from forming on the surface. It keeps its best texture for up to 2 to 3 weeks, though it can last longer with some loss in quality.

Freezing maintains structure, but it’ll firm up over time. Let it sit at room temperature for 5 to 10 minutes before serving to make scooping easier. Avoid repeated thawing and refreezing, as it’ll lead to a grainy texture.

Delectable Frozen Treats to Try

• Torrontes Ice Cream
• Malbec Ice Cream
• Blueberry Lavender Swirl Yogurt Popsicles
• Homemade Ice Cream Cookie Sandwich
• Baileys Chocolate and Salted Almond Ice Cream

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