Oreo cookie ice cream combines the classic taste of Oreos with creamy vanilla ice cream. Call it Oreo ice cream or cookies and cream or whatever you want, it’s so easy to make you’ll want it all the time!
Oreo lovers will adore Oreo cookie ice cream. With its rich, creamy texture and classic Oreo flavor, this ice cream is a crowd-pleaser that everyone will love.
I use my Cuisinart Vanilla Ice Cream as a base and just add crushed Oreos at the end. I don’t use any egg yolks as I don’t think it needs it. The base is so creamy, but if you prefer a French style, then do it the way you wish.
Ingredients
Making homemade ice cream requires a few simple ingredients that you can find in most grocery stores. Here are the ingredients you’ll need to make this easy homemade oreo ice cream.
Oreo Cookies
I know these are a specific brands, but as the best selling cookie of all time, why not go with the one and only!
Heavy Cream
Heavy whipping cream is what gives this ice cream its rich, creamy texture. Be sure to use heavy cream that has a high fat content for the best results.
Whole Milk
Whole milk is another important ingredient in this recipe. It helps to balance out the richness of the heavy cream and adds a slightly lighter texture to the ice cream.
Granulated Sugar
Granulated sugar is used to sweeten the ice cream. Be sure to add it gradually to the egg mixture, whisking well after each addition, to ensure that it dissolves completely.
Vanilla Extract
This gives it the rich flavor that makes this delicious recipe taste so good.
Steps
Making the Oreo Cookie Base
To make the Oreo cookie base, start by crushing 16 Oreo cookies into cookie crumbs. This can be done by placing the cookies in a plastic bag and crushing them with a hammer, rolling pin, or by pulsing them in a food processor. Save a couple extra cookies to add as Oreo chunks!
Making the Ice Cream
To make the ice cream, start by whisking together the milk and sugar in a large mixing bowl until the sugar is dissolved. Then, stir in the heavy cream and one tablespoon of vanilla extract.
Chill and transfer to the ice cream machine
Place the milk mixture into a large bowl in the refrigerator until it is chilled. Pour mixture into the chilled container of your ice-cream maker and make the ice cream as per the manufacturer’s instructions.
About 5 minutes before it’s done, sprinkle the crushed cookies on top of the ice cream. Start mixing again. It will be hard not to eat your soft ice cream immediately which you can do or keep it in the freezer for a couple of hours to firm it up.
Equipment
You’ll need a large saucepan, blender and an ice cream maker for this recipe!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Tips and Tricks
When making homemade Oreo Cookie Ice Cream, there are a few tips and tricks that can help you achieve the perfect texture and flavor. Here are some suggestions:
- Use high-quality ingredients: The quality of the ingredients you use will affect the final outcome of your ice cream. Use fresh, high-quality cream, milk, and vanilla extract for the best results.
- Chill your ingredients: Before making your ice cream base, make sure all of your ingredients are well chilled. This will help the mixture freeze more quickly and evenly in the ice cream maker.
- Avoid over-churning: Over-churning your homemade oreo ice cream recipe can result in a grainy texture and a loss of flavor. Follow the manufacturer’s instructions for your ice cream maker and stop churning when the mixture is thick and creamy.
- Add mix-ins at the right time: If you’re adding mix-ins, make sure to add them at the right time. Add them during the last few minutes of churning to ensure they are evenly distributed throughout the ice cream.
- Store your ice cream properly: Once your ice cream is finished, transfer it to a freezer-safe container with a tight-fitting lid. Make sure to press a layer of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Store the ice cream in the coldest part of your freezer for best results.
Variations
There are many variations of Oreo Cookie Ice Cream that can be made to suit different tastes and preferences. Here are a few ideas to try out:
Mint Oreo Ice Cream
For those who love the combination of chocolate and mint, try adding a few drops of peppermint extract to the ice cream base. Crush up some Mint Oreos and mix them in before freezing. The result is a refreshing and delicious treat.
Peanut Butter Oreo Cookie Ice Cream
For those who love peanut butter, try adding a few spoonfuls of peanut butter to the ice cream base. Crush up some regular Oreos and mix them in before freezing. The result is a creamy and nutty ice cream that is sure to satisfy.
Double Stuff Oreo Cookie Ice Cream
For those who love extra filling in their Oreos, try using Double Stuf Oreos instead of regular Oreos. Crush them up and mix them into the ice cream base before freezing. The result is a rich and indulgent ice cream that is sure to please.
Vegan Oreo Cookie Ice Cream
For those who are vegan or lactose intolerant, try using coconut milk or almond milk instead of heavy cream. Mix in some crushed Oreos and sweeten with agave or maple syrup. The result is a creamy and delicious vegan alternative to traditional ice cream.
Overall, there are many ways to customize Oreo Cookie Ice Cream to suit different tastes and dietary needs. Experiment with different flavors and ingredients to create your own unique version of this classic treat.
Frequently asked questions
Can I use any type of Oreo cookies for this recipe?
Yes, you can use any type of Oreo cookies for this recipe, including regular, double-stuffed, or flavored Oreos. You can also use generic or store-brand sandwich cookies that are similar to Oreo cookies.
Can I substitute the heavy cream with something else?
Heavy cream is an essential ingredient in this recipe as it helps to create a creamy and smooth texture. However, if you are looking for a lighter version, you can use half-and-half or whole milk instead of heavy cream. Keep in mind that the texture may not be as rich and creamy as the original recipe.
How long can I store the Oreo Cookie Ice Cream in the freezer?
You can store the Oreo Cookie Ice Cream in the freezer for up to 2 weeks. However, keep in mind that the texture may become icy and grainy over time. To prevent this, store the ice cream in an airtight container and place a piece of plastic wrap directly on the surface of the ice cream before sealing the container.
Can I add other mix-ins to this recipe?
Yes, you can add other mix-ins to this recipe, such as chocolate chips, chopped nuts, or caramel sauce. However, keep in mind that adding too many mix-ins may affect the texture of the ice cream. It’s best to add no more than 1 cup of mix-ins to the recipe.
Can you make lactose-free Oreo Cookie Ice Cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade Oreo Cookie Ice Cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
The Cherry on Top!
For someone who loves Oreos and ice cream like I do, this recipe for Oreo Ice cream is just way too good to resist. It can never stay in my freezer for a long time.
Try a few of these other ice creams:
You can also try different ice cream recipes using other ingredients instead of Oreo cookie. Vanilla, chocolate, and strawberry great flavors!
Here’s the Oreo Cookie Ice Cream recipe!
Oreo Cookie Ice Cream
Equipment
- Hammer 😉
Ingredients
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 18 Oreo cookies
Instructions
- Prepare the Oreos by putting them all except 2 into a ziplock bag, take out a hammer, and smash them until they are almost dust.
- Combine the milk and sugar in a medium bowl and whisk together until the sugar has dissolved.
- Stir in the cream and the vanilla
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- When you have about 5 minutes left in add the Oreo cookie dust. Then break up the remaining 2 cokkies into chunks and throw those in. Start the machine again.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
