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–+ servings
Oreo Cookies & Cream Ice Cream Recipe Card side view of scoops in white bowls next to Oreos.

Oreo Cookies & Cream Ice Cream

Angela
The creamy crunchy classic favorite is an easy recipe for homemade Oreo cookies and cream ice cream. Just 5 ingredients needed! Vanilla ice cream churned in the ice cream maker is layered with sandwich cookie bits & pieces. The mix-in makes a fun summer dessert.
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Prep Time 25 minutes
Churning & freezing time 4 hours 20 minutes
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 10
Calories 327 kcal

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.

Nutrition

Calories: 327kcalCarbohydrates: 31gProtein: 3gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 57mgSodium: 97mgPotassium: 129mgFiber: 1gSugar: 26gVitamin A: 740IUVitamin C: 0.3mgCalcium: 66mgIron: 2mg
Keyword 5-ingredient, dessert, easy, no bake, no cook, nut-free, spring, summer, sweet
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