Homemade Oreo Cookies & Cream Ice Cream is a cold, fun, & yummy treat to crave all summer. This easy recipe combines delicious vanilla ice cream with crushed Oreo sandwich cookies for one of America's most popular flavors.
This recipe is a favorite when the weather heats up. Of course, ice cream is excellent in summer, but I recommend enjoying it any time of year. When it's this quick & easy to make, why not?
Oreo ice cream is great for birthdays, parties, ice cream socials, & holidays. Save the extra Oreos & make some Oreo Snowmen for Christmas or Oreo Turkeys for Thanksgiving.
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Ingredients for Oreo Cookies & Cream Ice Cream
Believe it or not, this luscious cookies and creme ice cream recipe has only 5 ingredients. Don't be fooled by its simplicity, it tastes extraordinary. Here is what you need to make this recipe:
- Oreo Cookies - the classic chocolate & cream sandwich cookie is used here for the traditional flavor.
- Heavy Cream - the "cream" base starts here with this thick rich dairy product for ultimate creaminess.
- Whole Milk - full-fat is best for rich creamy texture and flavor, do not use low-fat, fat-free, etc.
- Sugar - granulated sugar to sweeten the ice cream base.
- Vanilla Extract - the classic flavor pairs well with Oreos.
See the recipe card for quantities.
How to Use an Ice Cream Maker
There are two types of ice cream makers for home use - ones with a compressor and those that use a removable insert to freeze & churn the ice cream. The compressors are ready at a moment's notice but at a higher price.
I have a Cuisinart 1.5Qt ice cream maker that comes with the freezer insert bowl. It works great (I've had it almost 20 years!) and is so simple to use at a great price. The only downside is like all models with an insert you need to plan ahead and get it in the freezer 24-48 hours ahead of time.
Using an ice cream maker is easy. Most models simply have you add the ice cream base and flip a switch. Then the machine will mix, churn, freeze, & the magic will happen.
How to Make Oreo Cookie Ice Cream
This is one of the easiest recipes for ice cream. This makes about 1.5 quarts/3 pints (or 6 cups). Make sure your ice cream maker is large enough to handle the recipe.
There is no cooking or making a custard for this egg-free recipe. Besides chilling ingredients & freezing the batch, it only takes 10 minutes of your time to make Oreo cookie ice cream.
Here are the easy steps for making homemade cookies and creme ice cream...
- Make the Vanilla Base & Chill
- Churn the Ice Cream
- Add the Oreo Cookie Pieces
- Freeze the Ice Cream
1 - Make the Vanilla Base & Chill
In a bowl whisk together the cream, milk, sugar, & vanilla. Place the bowl in the freezer for 20 minutes to get very cold.
While the ice cream base is chilling in the freezer, prep the Oreos. Using your hands break the sandwich cookies into small and medium-sized pieces. Set aside.
2 - Churn the Ice Cream
Once the vanilla base is cold, add it to your ice cream maker. Turn it on and let the machine stir & freeze. Churn for 15-20 minutes, according to your model's instructions. Mine took only 15 minutes.
It will be smooth and creamy with the texture of soft-serve ice cream. It should stand up on a spoon and not be too soft.
3 - Add the Oreo Cookie Pieces
To a large container that will fit the 1.5 quarts of ice cream, layer a few Oreos on the bottom. Next, spoon ½ of the ice cream over the cookies. Continue to layer cookies with vanilla ice cream.
The top layer should be topped with plenty of Oreo pieces. Snap the lid on the container. It is time to freeze before serving.
Hint: Swirl and layer the ice cream with the Oreos so they are evenly distributed. Don't forget the corners, every bite should have some cookies in it.
4 - Freeze the Ice Cream
Once churned the ice cream will be the consistency of soft serve. To make it firm and scoopable it will need to chill in the freezer before serving. It will be hard to wait - I know!
How long will you need to freeze Oreo ice cream? Depending on your freezer, it can take between 3-5 hours for the ice cream to be firm. Once an ice cream scoop can be formed, it is ready to eat.
Substitutions & Variations
Here are some great recipe variations & ingredient substitutions that can be made. Add, omit, or use one of these alternatives for other delicious recipe ideas for cookies and cream ice cream. These may help you enjoy this recipe even with dietary, health, or personal nutritional preferences.
Substitutions
Nabisco makes Oreo cookies but other sandwich cookies will work just fine. Try Trader Joe's Joe-Joe's, Hydrox, or other brands.
- Oreos - Instead of regular stuffed sandwich cookies, use other fun & seasonal flavors like Golden Oreos, Lemon, or Double Stuf.
- Gluten-Free - Use gluten-free Oreos instead of regular ones to make this gluten-free.
Variations
One of the best things about making ice cream at home is having fun with it. So customize it and try one of these variations or make up your own - the sky is the limit!
- Mint - Use Oreo Mint Flavored Creme sandwich.
- Chocolate Peanut Butter - Add both regular & peanut butter Oreo cookies together.
- Deluxe - When adding the cookies, also mix in chopped-up candy, like in my Candy Bar Ice Cream.
Equipment Needed
The right ingredients, supplies, & equipment help recipes taste amazing & turn out well. Here are recommendations for products that are needed for making this recipe. Shop this recipe & buy these top-rated items today.
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Storing Homemade Ice Cream
The homemade ice cream can be stored for up to 30 days in the freezer. Like most ice creams made from scratch, they tend to freeze to a solid consistency.
This recipe may need to sit out at room temperature for a few minutes before is it soft & scoopable. Using a scoop with a pointed tip really helps make ice cream easy to scoop.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Make sure your ice cream insert is frozen solid for 24 hours minimum before churning.
- Chill the vanilla base before churning for best results.
- Break up the cookies into a variety of sizes so there are tiny & big chunks.
- Freeze the ice cream for 4 hours before scooping.
FAQ
Follow your heart and use whatever your favorite Oreo cookie or flavor is. It is fun to use this recipe to customize it into any combination. Check out the latest seasonal & fun flavors of Oreo cookies.
Ice crystals can form on the top of any frozen food item, including ice cream. The air that circulates over the food can become icy. The best way to ensure this doesn't happen is to place a lid on top of the ice cream immediately after scooping and freezing.
You can also add a layer of plastic wrap directly over the ice cream pressing to make sure there is no air. Then place the container lid on top. This trick works for both store-bought and homemade ice cream.
More Great Ice Cream Recipes
Looking for other recipes like this? Try these easy homemade ice cream recipes all made in an ice cream maker:
How to Serve Oreo Ice Cream
This vanilla ice cream loaded with Oreo cookie pieces is perfect as is scooped into a bowl or on a cone. But here are some other ways to serve Oreo Cookies & Cream Ice Cream:
- Make a sundae & top with hot fudge & whipped cream.
- Scoop some on a brownie or with a slice of chocolate cake.
- Sandwich between homemade cookies to make an ice cream sandwich
- 50+ Topping Ideas for ice cream
Oreo Cookies & Cream Ice Cream
Equipment
- ice cream maker
Ingredients
- 16 Oreo cookies
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 tablespoon vanilla extract
Instructions
- Make sure your ice cream insert is frozen solid for at least 24 hours before making this recipe. Or if you have a maker with a compressor - start right away.
- In a medium mixing bowl with a spout for pouring, combine the vanilla ice cream base ingredients: 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, & 1 tablespoon of vanilla. Whisk to combine.
- Place the mixture in the freezer for 20 minutes so that it will get very cold. While it is chilling, prep the Oreos.
- Using your hands, break the sandwich cookies into small and medium-sized pieces. Using your hands helps keep the cookie & cream center intact for a better bite and crunch. Having both tiny bits & larger pieces gives the ice cream great texture. Set the pieces aside.
- Once the vanilla base is cold, pour it slowly into the ice cream maker while it is running. Churn for 15-20 minutes, according to your model's instructions. It will be ready when it is fluffy, creamy, & will hold up on a spoon. The consistency should be similar to soft-serve.
- To a large container that will fit the 1.5 quarts of ice cream, layer a few Oreos on the bottom. Next, spoon ½ of the ice cream over the cookies. Continue to layer cookies with vanilla ice cream. Do not forget to get the corners. Every bite should have cookies mixed into it. The top should have a lot of Oreos on it.
- Snap the lid on the container and place it in the freezer. Freeze for 3-5 hours.
- Once it is scoopable it is ready to serve. Enjoy in a bowl or on a cone.
- Oreo ice cream stores for up to 30 days in the freezer. It may need to sit out at room temperature for a few minutes to soften before scooping.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 290 |
| % Daily Value* | |
| Total Fat 15.9g | 20% |
| Saturated Fat 8.2g | 41% |
| Cholesterol 44mg | 15% |
| Sodium 120mg | 5% |
| Total Carbohydrate 35.5g | 13% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 28.7g | |
| Protein 2.7g | |
| Vitamin D 28mcg | 139% |
| Calcium 58mg | 4% |
| Iron 1mg | 5% |
| Potassium 106mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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