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
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.
- 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. (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.
- 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.