This homemade Oreo Cookie Ice Cream is creamy, made with only six ingredients, and chocked full of cookies in every bite. Summertime, here we come!
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Ah, summertime — the season that evokes memories of carefree laughter, chasing fireflies, and the sweet taste of ice cream. There's something magical about the way ice cream ushers in a flood of nostalgia, transporting us back to those carefree days where ice cream could solve just about any worry or problem.
This Oreo Cookie Ice Cream recipe captures the essence of those long-lost summers. Not only is this frozen treat incredibly delicious, but it's also delightfully simple to make. With no need for custard-making or an extensive list of ingredients, it's the perfect treat to relish during the sunny months.
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Why I Love This Oreo Cookie Ice Cream
First and foremost, Oreos are an iconic childhood treat that is good in just about any dessert (see below for other Oreo dessert favorites). Pairing Oreos with creamy, homemade ice cream creates a winning combination that will transport you straight back to those warm summer evenings with melted ice cream dripping down your chin. Here are some other reasons why I love this ice cream:
- You only need 6 basic ingredients you likely already have.
- There are no eggs in this Oreo cookie ice cream recipe -- so you don't have to go through the extra annoying step of heating the mixture and then letting it sit in the refrigerator for 12 hours.
- This ice cream takes less than 5 minutes of prep time and the churn does the rest of the work.
- You can eat it right away if you prefer soft serve ice cream. I am fond of both -- and I usually leave this up to a game-time decision: Can I wait a couple hours or nah?
Ingredients You'll Need
You only need six ingredients to make this dreamy, creamy Oreo Cookie Ice Cream:
- heavy cream
- whole milk (don't substitute for any lower-fat milk)
- pure vanilla extract
- sugar
- salt
- Oreo cookies
Equipment Required
You'll need a large bowl. I like this one with a pouring spout because it makes it so easy to pour into the ice cream maker without a total mess.
You'll also need an ice cream maker -- any will do. Just be sure to read the manufacturer's directions before adding your vanilla ice cream base. I use this ice cream maker attachment that fits onto my KitchenAid. Cuisinart also makes a great ice cream maker, too.
How to Make Oreo Cookie Ice Cream
Follow this step-by-step guide when making your ice cream:
Step One: Combine Ingredients
This is your standard vanilla ice cream base. I used this homemade vanilla ice cream base and modified the amount of cream.
Step Two: Churn Ice Cream & Add Oreos
Pour the mixture into the ice cream maker, following the manufacturer's directions because all ice cream makers vary with the amount of time they take and how they want the liquid placed in the ice cream maker.
During the last 5 minutes, add your crushed Oreos. You can do crumbs or thicker pieces depending on your preference.
Step Three: Freeze Ice Cream
When your ice cream has been properly churned (you'll know because it will start looking thicker like ice cream) and your Oreo cookies added, place the ice cream in a loaf pan, place plastic wrap on top (like it's guacamole), and place in the freezer for about 3 hours to firm up.
Then get your ice cream scoop ready...because it's time to enjoy in a cup or cone!
Frequently Asked Questions
How do I prevent the ice cream from getting icy?
This recipe calls for a combination of heavy cream and whole milk because of its high fat content. Skim milk or other milk with a lower fat content is much more likely to crystallize.
How can I make the ice cream thicker?
Thicker ice cream that's a bit creamier involves eggs and making a custard over the stove. The custard mixture then has to go into the refrigerator for 12 hours or overnight before being added to the ice cream maker.
How do I store this ice cream?
Place plastic wrap on the ice cream like you'd do for guacamole -- with the plastic wrap right tight against the ice cream. Store in the freezer for up to six weeks.
How many calories are in a scoop of Oreo cookie ice cream?
There are approximately 290 calories in a scoop of Oreo cookie ice cream according to our nutrition calculator.
Can I make this Oreo ice cream without an ice cream maker?
This one requires an ice cream maker, but if you're looking for a no churn ice cream, try this No Churn Chocolate S'mores Ice Cream and add Oreos instead of the s'mores toppings.
Other Oreo Desserts You'll Love
I have a recipe for Chocolate Cupcakes with Oreo frosting, Chocolate Espresso Silk Pie with Oreo Crust, Chocolate Chip Oreo Cookies, and No Bake Oreo Bars. And yet -- there's room for SO many more Oreo desserts.
Here's to child-like summer nights!
xox,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
Oreo Cookie Ice Cream
Ingredients
- 2 cups heavy cream good quality
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- ¾ cup sugar
- pinch salt
- 20-25 Oreo cookies, or similar chocolate sandwich cookie crushed
Instructions
- Combine the heavy cream, whole milk, vanilla extract, sugar, and salt in a bowl, stirring until sugar dissolves. Make sure the heavy cream and milk start very cold.
- Immediately put the mixture into ice cream maker. Churn according to the manufacturer's directions. Add Oreo cookie crumbles during the last 5 minutes.
- Place the ice cream in a loaf pan, smooth out the top, add more Oreo cookies for a garnish, and place in the freezer* for about 4 hours.
Notes
Nutrition
Let Me Know What You Think!