I love Oreos. They are easily my favorite cookie since childhood, and I used to eat them almost every day as my after-school snack. So, it probably goes without saying that Cookies and Cream Ice Cream is one of my favorite ice creams.
I have no idea why it took me so long to make my own homemade cookies and cream ice cream, but after making this recipe, I don’t think I’ll ever be able to go back to the store-bought stuff!
This recipe for Homemade Cookies and Cream Ice Cream uses just 6 ingredients. Because there are no eggs in this recipe, there is no heating of the milk mixture so it comes together pretty quickly. Note that this recipe does still require you to refrigerate the mixture overnight and churn the ice cream the next day.
Ingredients (makes 1 quart):
- 3/4 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 sleeve Oreos (regular, not Double Stuf), chopped
Tools (paid links):
To make the ice cream base, add the sugar, whole milk, heavy cream, vanilla extract, and salt to a large bowl, whisking to combine until the sugar has completely dissolved.
Cover and refrigerate overnight. If your ice cream maker (paid link) requires you to do so, add in your ice cream maker bowl to your freezer.
The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
Follow the manufacturer’s instructions to churn into ice cream.
While your ice cream churns, roughly chop your Oreos. (Note: I do not scoop out the cream before chopping the Oreos. If you want to do so, feel free.)
When the mixture begins to start looking more like soft serve and less like milk (about 15 minutes), stir in your Oreo pieces.
Churn for another 5 minutes, or until the Oreo pieces are fully incorporated.
Turn off the ice cream maker and scoop your ice cream into a freezer-safe container (paid link).
Freeze for at least 4 hours before digging in.
This is chock full of Oreos which makes my Oreo-obsessed heart happy.
Homemade Cookies and Cream Ice Cream is hands down better than store bought!
Homemade Cookies and Cream Ice Cream
Ingredients
- 3/4 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 sleeve Oreos regular, not Double Stuf, chopped
Instructions
- To make the ice cream base, add the sugar, whole milk, heavy cream, vanilla extract, and salt to a large bowl, whisking to combine until the sugar has completely dissolved.3/4 cup sugar, 1 cup whole milk, 2 cups heavy cream, 1 tablespoon vanilla extract, 1/4 teaspoon salt
- Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
- Follow the manufacturer’s instructions to churn into ice cream.
- While your ice cream churns, roughly chop your Oreos.1 sleeve Oreos
- When the mixture begins to start looking more like soft serve and less like milk (about 15 minutes), stir in your Oreo pieces.
- Churn for another 5 minutes, or until the Oreo pieces are fully incorporated.
- Turn off the ice cream maker and scoop your ice cream into a freezer-safe container.
- Freeze for at least 4 hours before digging in.
I used this recipe to make “Cookies & Cookies & Cream” ice cream, with Oreos and Keebler Fudge Striped cookies. I entered it into a little homemade ice cream competition at our church’s “Harvest Fair”. We had our local fire department be the judges, and mine and won first place!
I let the base chill in the fridge overnight. Maybe I didn’t use enough salt to the ice or something, because it took about an hour to thicken enough to add the cookies. And then after 5 hours in the freezer, it was still pretty soft in the middle of the canister. But it was darn tasty.
i tried this without leaving it in the fridge overnight, since my milk and heavy cream were already in the fridge, and it turned out fine. so if you don’t have the time it will still turn out good
I just made mine. I have the 2 quart cuisinart and when I added the cookies it was way too much and was almost spilling out! It tasted good though. I didn’t really see big chucks of Oreo though. I chopped them large like the recipe. I have extra to add for toppings. We’ll see.
For those who don’t know a sleeve is 13 oreos
Thank you I was trying to figure that out
My family loved this!! I mixed directly into my ice cream can, then put in freezer for a few hours rather than using separate bowl over night and it turned out great! I’ll be making this a lot in the future!
Hands down the best ever home made recipe ever! We made two batches from two recipes and we all only want this one! It almost turned the ice cream chocolate and I’m not made about it. We did double it to go in a 4 qt maker. So creamy and so good!
Hands down the best ice cream I’ve ever made. I used one sleeve of Oreos crushed fine and a second sleeve broken into large bits and it was soooo good! Plus the texture of the icecream was perfect for scooping
Absolutely the best homemade recipe! We tested two recipes, and this one was everyone’s favorite. It turned slightly chocolate-colored, super creamy, and perfect when doubled for our 4-qt machine.
I just made mine with a 2-quart Cuisinart. Adding the cookies felt like too much and almost overflowed, but it tasted great! I didn’t see many big Oreo chunks though. I have some extra for toppings.
This looks amazing! Cookies and cream is easily in my top three favorite flavors, and I love that you don’t have to cook a custard base for this one—that saves so much time. There’s nothing like a homemade batch, though it definitely beats out the late-night runs I used to make just to satisfy a sweet tooth. I actually find myself checking out the Sheetz menu online quite a bit when those late cravings hit for their milkshakes, but the control you get with a homemade sleeve of Oreos is unmatched. Churning it fresh makes such a massive difference in the texture. Thanks for sharing the breakdown!
I love that you don’t scoop the cream out before chopping the Oreos—that extra creaminess mixed into the base makes such a huge difference! I usually prefer the soft-baked style when looking at the Subway dessert menu options, but adding crunchy, roughly chopped Oreos directly into a homemade churned base is next level. Can’t wait to freeze a batch this weekend!
Not having to cook a custard base is a huge win—it saves so much time while keeping that pure creaminess! Nothing beats a fresh batch of homemade ice cream, though when I’m not in the mood to wait on the freezer churn, checking out the full Cheddar’s menu with prices for a quick sweet treat usually saves the night. That said, keeping the cream in the Oreos before chopping them up is such a great tip for added flavor. Thanks for sharing this recipe!