Oreo Ice Cream

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Oreo Ice Cream starts with a sweet cream vanilla base and adds crushed Oreo cookies for a classic ice cream recipe. This is a family favorite and you should make a batch soon!

We love Oreo cookies in all shapes and forms, especially in my Easy Oreo Ice Cream Pie, some White Chocolate Oreo Truffles, and the best Oreo Cookie Brownies!

Side view of a cone laying on it's side, filled with Oreo ice cream.

Classic Cookies and Cream Ice Cream

This has always been one of my favorite ice cream flavors of all times. It’s sweet and creamy, and PACKED with crushed Oreos. Classic and delicious!

As a kid, making ice cream was an event. We centered our entire night around it, mostly making it in the winter months so we could use snow to freeze it.

Now technology has made ice cream making so much easier. I can whip up a batch in no time, using my Kitchen-aid attachment to my stand mixer. It makes a smaller batch than my 4-quart mixer and is especially nice because I can make it in my kitchen (instead of outside on the deck).

I challenge you to try this simple method of making your own homemade ice cream, and try to make it an event that your kids will always remember!

Side shot of cookies and cream cream in bowls.

Homemade Ice Cream Flavors

So tell me, which kind of ice cream do you want to make next?

Ingredient Notes

  • Dairy – An equal ratio of 2% milk to heavy cream. Two cups of each!
  • Eggs – We’re using four egg yolks for this ice cream.
  • Sugar – Some granulated sugar is included for sweetness.
  • Vanilla – Some vanilla extract adds incredible flavor, as usual.
  • Oreo Cookies – The star of the show. We’re packing TONS of Oreos in this recipe!

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

The ingredients for the Oreo ice cream.

To adjust my recipes, just change the serving size directly in the recipe cards. When you are filling your machine to start churning, ALWAYS leave room for expansion. If you made too much, do NOT add it all to the machine. Make sure you leave a couple of inches for the ice cream to expand and freeze.

How to make Oreo Ice Cream

Step 1
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.

Step 2
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the remaining sugar, the heavy cream, and vanilla extract. Whisk well.

Step 3
Chill. Chill the ice cream mixture in the refrigerator until cold.

The large measuring cup of the ice cream mixture.

Step 4
Crush Oreo cookies. Use a food processor to crush the Oreo cookies. I like to leave a few big chunks in tact, fyi. If you don’t have a food processor, you can easily place Oreos in a plastic bag and crush with a rolling pin or another heavy object.


Step 5
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.

A Kitchenaid bowl of the just made vanilla ice cream base.

Step 6
Add crushed Oreos. Spoon the ice cream into a freezer safe container and add the crushed cookies. Stir together.

Step 7
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Serve the ice cream with some extra Oreo cookies, if desired!

Overhead shot of a white oblong container of Oreo ice cream.

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Many people use raw eggs in their ice cream and other desserts. In fact, my parents used regular raw eggs in their ice cream, back in the day and nobody got sick. However, I like to temper eggs to be on the safe side. This is a must if you are serving the elderly, or anyone with a health condition.

Side view of a waffle cone with sprinkles, filled with Oreo ice cream.

Tips for using a KitchenAid Attachment:

  1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
  2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.
A waffle cone filled with cookies and cream ice cream, lying on a white surface.

Kitchen Tools Used: (affiliate links)

I’ve listed three different ice cream machines, including two that I currently own.

xoxo ~Sue

A waffle cone with some Oreo ice cream inside.

Oreo Ice Cream

Oreo Ice Cream starts with a sweet cream vanilla base and adds crushed Oreo cookies for a classic ice cream recipe. This is a family favorite and you should make a batch soon!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
chill time: 2 hours 30 minutes
Total Time: 3 hours 20 minutes
Servings: 10 servings
Calories: 430kcal
Author: Sue Ringsdorf

Ingredients

  • 2 cups 2% milk
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 2 Tablespoons vanilla extract
  • 2 cups heavy cream
  • 3/4 – 1 pound Oreo cookies – crushed

Instructions

  • Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
  • When the milk is hot, pour 1/2 cup at a time into the eggs, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
  • Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the remaining sugar, the heavy cream, and vanilla extract. Whisk well.
  • Chill. Chill the ice cream mixture in the refrigerator until cold.
  • Crush Oreo cookies. Use a food processor to crush the Oreo cookies. I like to leave a few big chunks in tact, fyi. If you don’t have a food processor, you can easily place Oreos in a plastic bag and crush with a rolling pin or another heavy object.
  • Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.
  • Add crushed Oreos. Spoon the ice cream into a freezer safe container and add the crushed cookies. Stir together.
  • Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
  • Serve. Serve the ice cream with some extra Oreo cookies, if desired!

Notes

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.
If you use a full pound of Oreos, the ice cream will be packed with cookies. It’s delicious that way, but you may want to reduce to 3/4 of a pound.

Nutrition

Calories: 430kcal | Carbohydrates: 43g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 171mg | Potassium: 202mg | Fiber: 1g | Sugar: 33g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 4mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. Jackie Thill says:

    Ohhhhhh my! Nothing better.

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