Oreo Ice Cream Recipe

A waffle cone with some Oreo ice cream inside.

5 from 3 votes

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!

Course Dessert

Cuisine American

Keyword cookies and cream ice cream, oreo ice cream

Prep Time 20

Cook Time 30

chill time 6

Total Time 6 50

Servings servings

Calories 430kcal

Author Sue Ringsdorf

Ingredients

2 cups 2% milk - or use whole milk
4 large egg yolks
3/4 cup granulated sugar - divided
2 Tablespoons vanilla extract
2 cups heavy cream
pinch of salt
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, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus remaining 1/2 cup of sugar, and heat to 165 degrees.
4 large egg yolks, 3/4 cup granulated sugar, 2 cups 2% milk
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the heavy cream, vanilla extract, and pinch of salt. Whisk well.
2 cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY 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.
3/4 - 1 pound Oreo cookies
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