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Home » Recipes » Desserts

Published: Mar 21, 2023 by Amanda McGrory-Dixon

Homemade Oreo Ice Cream Recipe

Jump to Recipe
A cup of the Oreo ice cream on a white wooden surface with text overlay on top of the image.
A cup of the Oreo ice cream on a white wooden surface with text overlay on top of the image.

Attention, fellow cookie lovers — this homemade Oreo ice cream recipe was created just for you! A sweet, decadent vanilla ice cream base is studded with loads of crushed Oreo cookies to make your dream dessert. This delicious frozen custard treat takes little hands-on time to prepare and results in the most luscious from-scratch ice cream. After one spoonful, you'll never go back to store-bought ice cream again.

A close-up of the Oreo ice cream on a white wooden surface with milk in the background and crushed cookies around it.
Jump to:
  • Why You’ll Love This Recipe
  • Ingredients
  • Step-by-Step Instructions
  • How to Serve
  • Recipe FAQs
  • Variations and Substitutions
  • Expert Tips
  • Perfect Pairing
  • Get More Homemade Ice Cream Recipes
  • 📖 Recipe

Why You’ll Love This Recipe

Features everyone’s favorite cookie: Is there a better store-bought cookie than Oreos? Everyone loves that iconic Oreo taste, so you can be sure this is one ice cream that steals hearts. You have a guaranteed crowd pleaser on your hand with this recipe.

Better than store-bought ice cream: Cookies and cream is your standard store-bought variation of this recipe. And, yes, it is a nice treat, but store-bought ice cream can’t touch the rich flavor and ultra creamy texture of a good homemade ice cream. 

Perfect party dessert: Homemade ice cream is always great for company because it requires you to prepare it ahead of time. That way, your hosting duties couldn’t be easier. Plus, it adds a comforting, nostalgic flair to any occasion.

Related: For more ice cream recipes, you'll also love this Biscoff ice cream and amaretto ice cream.

Ingredients

The ingredients to make the ice cream on a white wooden board with black and white labels.

Oreo cookies: Of course, this is our star ingredient. While you can certainly substitute a generic chocolate sandwich cookie, I find Oreos have a much more intense chocolate flavor. I recommend sticking with Oreos for best results.

Heavy cream: Make sure you use heavy cream — not half and half — for the most luxurious texture. This is sometimes also listed as heavy whipping cream on the carton.

Whole milk: Like above, let’s use whole milk and not some lesser-fat variety. After all, homemade ice cream is all about splurging. 

Eggs: We just need the yolks for this recipe. Save the egg whites for a breakfast scramble. 

White sugar: We’re using white sugar rather than brown sugar to really let the Oreo flavor shine. Brown sugar adds a richer, more molasses flavor, which could make a fun variation. But for the standard recipe, let’s go with white sugar.

Step-by-Step Instructions

Step 1: We start by bringing the milk, heavy cream and sugar to a simmer over medium heat (photo 1). Every so often, we stir the mixture to help dissolve the sugar.

The milk and cream mixture simmering in a stainless steel saucepan on the stove.

Step 2: Meanwhile, we whisk together the egg yolks and vanilla extract until it gets nice and thick (photo 2). I find that about three minutes of whisking by hand does the trick.

A black whisk mixing the egg yolks and vanilla extract in a white bowl on a white surface.

Step 3: Once the milk mixture reaches a simmer, we scoop some of the liquid into our egg yolks and whisk again (photo 3). We repeat this step several times. This is called tempering our eggs. 

A black whisk tempering the cream mixture into the egg yolks in a white bowl on a white countertop.

Step 4: Now we pour the egg mixture back into our medium saucepan with the remaining cream. We continue to cook the ice cream custard until it’s thick enough to coat a wooden spoon like so (photo 4).

The custard mixture covering a wooden spoon after thickening in a stainless steel saucepan on the stove.

Step 5: From here, we pour the hot mixture into a large to medium bowl and directly cover the custard's surface with plastic wrap (photo 5). This prevents a film from forming on top. We now place the custard in the refrigerator to fully chill.

The custard mixture in a large bowl with plastic wrap placed directly on the surface to keep a film from forming.

Step 6: After the custard base is properly chilled, we’re ready to churn it in our ice cream machine. Follow the ice cream manufacturer's instructions and add the crushed Oreo cookie pieces in the last couple of minutes of churning (photo 6). 

The ice cream in an ice cream maker with the crushed Oreo cookies on top while churning.

Step 7: For our final step, we spread the ice cream mixture into an airtight, freezer-safe container and freeze for several hours (photo 7). The ice cream will be more of a soft-serve consistency at this point, but it will firm up after freezing.

The ice cream after churning and before freezing in a plastic container on a white marble countertop.

You now have the most perfect Oreo cookie ice cream. All that’s left is to grab a spoon. 

How to Serve

If you have some extra Oreos on hand, I recommend crumbling a few extra to sprinkle on top. After all, you can't have enough Oreo pieces here.

Now add a scoop of ice cream to a slice of cream cheese pound cake, drizzle with a strawberry compote, hot fudge sauce or caramel sauce, and top with some whipped cream and a cherry, and you have yourself the perfect cookie lover’s sundae.

Of course, don’t feel like you have to just serve this ice cream by the scoop. Here are a few other ways to put this recipe to use.

  • Blend into an Oreo milkshake.
  • Spread onto a cookie crust in a springform pan to make an Oreo ice cream cake.
  • Spoon between two cookies to make homemade ice cream sandwiches.
  • Layer on top of brownies and freeze to make brownie bars.
  • Turn into ice cream truffles.
  • Add to floats.

Recipe FAQs

How do you store homemade ice cream?

To keep homemade ice cream fresh and free of freezer burn, we need to store it in an airtight container. As long as air doesn’t get to it, the ice cream will be at its best for one to two weeks.

Is this the same thing as cookies and cream?

Yes, these are the same flavors. If you love cookies and cream, this ice cream is for you.

Can you make the ice cream base ahead of time?

Yes, you can make the ice cream base, cover the surface as directed and keep it in the refrigerator for up to three days.

How do you crush Oreo cookies?

You can use a food processor or place the Oreos in a sealable plastic bag and crush them into bite-sized pieces with a rolling pin. The rolling pin method is my favorite way because I don’t have to worry about cleaning the food processor. 

A glass cup of the Oreo ice cream on a white wooden board with silver spoons to the right and crushed cookies to the left.

Variations and Substitutions

Looking to put a fun spin on this ice cream? Here are a few ways you can do just that.

  • Whisk in ½ cup cocoa powder when whisking the cream, milk and sugar to make a chocolate Oreo ice cream.
  • Use one of those fun, new Oreo flavors, such as cake batter or red velvet.
  • Add in a few sprigs of fresh mint to the cream mixture and steep to make a mint Oreo ice cream. (See my fresh mint chocolate chip ice cream for more detailed directions.)
  • Follow the base of this recipe but swap the Oreos for another type of cookie or favorite mix-in.

Expert Tips

Do not boil the milk mixture: Whole milk can separate if it boils. Just keep it to a simmer.

Make sure the custard base is 40 degrees F or colder before churning: Otherwise, it won’t properly set up. That’s why I like to allow it to refrigerate overnight. If you need to churn it sooner, you can place the custard in an ice bath. To check the temperature, an instant thermometer works well.

Strain the custard through a fine-mesh sieve: Before you pour the custard into the large mixing bowl and cover it with plastic wrap, straining through a fine-mesh sieve helps ensure you have only the creamiest texture.

Tempering the eggs is a must: Do not skip this step. This ensures the eggs slowly cook and don’t turn into scrambled eggs.

Perfect Pairing

For beer, I love a barrel-aged imperial stout with this Oreo cookie ice cream. The barrel-aging process adds nice vanilla and coconut notes that pair well with the vanilla ice cream and cookie filling while the roasted malted is perfect with the chocolate. Plus, an imperial stout comes with some residual sweetness from the high ABV to make it delicious with desserts.

If you prefer wine, a ruby port is tasty here. This is a dessert wine with soft tannins, which helps keep the wine from tasting too astringent with our ice cream. You’ll also love how the sweet berry notes play with the chocolate cookies.

Or maybe you’d like a dessert cocktail — a chocolate martini, perhaps? It’s your lucky day because I have three variations that all work nicely.

  • Baileys chocolate martini: You’ll love how the extra touch of vanilla matches the ice cream base.
  • Chocolate-raspberry martini: This is a great option if you love that classic chocolate and berries flavor combination. 
  • Peppermint-chocolate martini: When it’s the holiday season, this adds a festive touch, and peppermint is always a welcome addition to a chocolate treat.

When you need a sweet treat, you’ll love this decadent Oreo ice cream recipe. With that creamy vanilla ice cream base and crushed Oreos in every bite, this is one ice cream you’ll want to make each chance you get.

Cheers!

Looking down on a glass cup of Oreo ice cream on a napkin with crushed cookies surrounding it.

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If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter, and you can follow me on Facebook, Instagram, Pinterest and TikTok.

📖 Recipe

A close-up of the Oreo ice cream on a white wooden surface with milk in the background and crushed cookies around it.

Homemade Oreo Ice Cream Recipe

Attention, fellow cookie lovers — this homemade Oreo ice cream recipe was created just for you! A sweet, decadent vanilla ice cream base is studded with loads of crushed Oreo cookies to make your dream dessert. This delicious frozen custard treat takes little hands-on time to prepare and results in the most luscious from-scratch ice cream. After one spoonful, you'll never go back to store-bought ice cream again.
5 from 215 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Freezing and Chilling Time: 8 hours hours
Total Time: 8 hours hours 40 minutes minutes
Servings: 8 people
Calories: 483kcal
Author: Amanda McGrory-Dixon

Equipment

  • Medium saucepan
  • Plastic wrap
  • Ice cream maker
  • Freezer safe, airtight container

Ingredients

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup white sugar
  • 7 egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup crushed Oreo cookies

Instructions

  • Whisk together the heavy cream, whole milk and white sugar in a medium saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off the heat and allow it to cool for a few minutes. Do not bring to a boil as this can cause the milk to separate.
  • Whisk egg yolks and vanilla extract until it thickens for about three minutes.
  • Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
  • Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
  • Pour over a fine-mesh sieve into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least 40 degrees F or colder.
  • Pour custard into an ice cream maker and churn according to manufacturer's directions. In the last couple minutes of churning, add the crushed Oreo cookies to the ice cream machine.
  • Pour the churned ice cream into an airtight, freezer-safe container. Freeze until firm for several hours before serving. Enjoy!

Notes

  • To crush the Oreos, place them in a zip bag and crush with a rolling pin. Alternatively, you can use a food processor.
  • Overnight chilling is recommended to ensure it's plenty cold. If you need it sooner, use an ice bath to bring the temperature down to 40 degrees F or colder.
  • You can store the ice cream custard up to three days in the refrigerator before churning.
  • Keep the ice cream in an airtight container to prevent it from freezer burn. It should last for about two weeks.
  • Many ice cream bowls require freezing for 24 hours before churning, so double check your manufacturer's directions.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 0.5cup | Calories: 483kcal | Carbohydrates: 44g | Protein: 7g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 245mg | Sodium: 125mg | Potassium: 215mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1201IU | Vitamin C: 0.4mg | Calcium: 139mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @BurrataandBubbles or tag #burratandbubbles!

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Comments

    5 from 215 votes (207 ratings without comment)

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    Recipe Rating




  1. Kimmy says

    January 24, 2024 at 4:20 pm

    5 stars
    I made a double batch of your Oreo ice cream yesterday in two different ways! One followed your original recipe, and for the other, I added some extra strawberries to give it a twist. Both versions turned out great! Love it .😋

    Reply
  2. Derek says

    January 06, 2024 at 6:10 pm

    Hello! I just tried this recipe and I let the mixture get too hot after tempering the eggs and adding them to the pot. I didn't think it was too hot because it never returned to a simmer like the recipe says but I still managed to scramble the eggs. Instead of returning to a simmer, do you know what temperature I should heat it to next time? Thanks!

    Reply
    • Amanda McGrory-Dixon says

      January 06, 2024 at 8:22 pm

      Hi, Derek! I’m sorry that happened to you. Instead, you can cook it to 160 degrees F. If you still have the custard, it may still be OK. Just strain it through a fine-mesh sieve to remove the bits. I actually once got a little too chatty and wasn’t paying close enough attention when I was making a base and let it get too hot, but that did the trick!

      Reply
      • Derek says

        January 07, 2024 at 3:32 pm

        Thank you!

  3. Aimee says

    April 02, 2023 at 9:37 pm

    5 stars
    I just got an ice cream maker and couldn't wait to use it. Cookies and cream is one of my favorite flavors. This was SO good! I can't wait to try more homemade ice cream. Fabulous.

    Reply
    • Amanda McGrory-Dixon says

      April 03, 2023 at 10:03 am

      Enjoy! Making homemade ice cream is one of my favorite kitchen projects.

      Reply
  4. Jamie says

    April 02, 2023 at 10:28 am

    5 stars
    This ice cream was so tasty! I just loved everything about it. Perfect creaminess and full of Oreos.

    Reply
    • Amanda McGrory-Dixon says

      April 03, 2023 at 10:00 am

      Happy to hear that, Jamie!

      Reply
  5. Elizabeth S says

    March 29, 2023 at 7:10 am

    5 stars
    So much tastier than the store bought ice creams... and I loved how I could add even more Oreos. Yum! Will be making again.

    Reply
    • Amanda McGrory-Dixon says

      March 29, 2023 at 6:41 pm

      You can never get enough Oreos! Thanks so much, Elizabeth.

      Reply
  6. Gina says

    March 29, 2023 at 6:32 am

    5 stars
    Kids LOVED this! Tasted better than anything from an ice cream shop and so easy to make.

    Reply
    • Amanda McGrory-Dixon says

      March 29, 2023 at 6:41 pm

      Thanks so much, Gina! Happy to hear it was a hit with the kids.

      Reply
  7. Sharina says

    March 29, 2023 at 4:48 am

    5 stars
    My all-time favorite ice cream flavor recipe! No more store-bought oreo ice cream with this recipe! So easy to follow and turned out so creamy and tasty. I just save the recipe, thanks Amanda!

    Reply
    • Amanda McGrory-Dixon says

      March 29, 2023 at 6:40 pm

      You're very welcome, Sharina!

      Reply
  8. Claire says

    March 29, 2023 at 12:39 am

    5 stars
    I made this at the weekend for my daughters birthday party, well sort of a birthday party...she is 14 so it was "just one friends over mum, don't call it a party" 🙄

    But either way, I made it for her and her friends to enjoy and they sure did!! There was nothing left!!!
    So much easier than I thought it was going to be and your step by step instructions were great.

    Reply
    • Amanda McGrory-Dixon says

      March 29, 2023 at 6:40 pm

      Oh, gosh. That is such a funny age. Sounds like it was a success, though, whether you call it a party or not. 😀

      Reply
  9. Jere says

    March 28, 2023 at 9:24 pm

    5 stars
    I love making ice cream and this Oreo Ice Cream is better than any I have bought at the store. I will by trying this ice cream with port, that's such a good idea.

    Reply
    • Amanda McGrory-Dixon says

      March 29, 2023 at 6:38 pm

      Thank you very much, Jere! Enjoy the pairing.

      Reply

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A headshot of Amanda, the owner of Burrata and Bubbles, holding a beer.

Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

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