Homemade Oreo Ice Cream Recipe

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

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.

Course Desserts

Cuisine American

Prep Time 20

Cook Time 20

Freezing and Chilling Time 8

Total Time 8 40

Servings 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!

Video

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