Oreo Cookies and Cream Ice Cream is a must-try recipe for your ice cream maker. It has a sweet and creamy ice cream base that is loaded with Oreo cookie chunks and Oreo Cookie crumbs for an authentic Cookies ‘n Cream Ice Cream. Follow these keys to success for perfect Oreo Ice Cream every time.
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Key to Success #1 – Start with a Sweet Cream Base
Yeah, the Oreo cookies are definitely the star of this ice cream recipe but hear me out … the flavor of the ice cream is pretty important in Cookies and Cream Ice Cream too.
You can’t just take homestyle vanilla ice cream and stir in some Oreos.
The ice cream itself must be lighter and more like a cream than vanilla if that makes sense.
This sweet cream base is a perfect balance of subtle flavor, just like the center of an Oreo Cookie.
The secret to the perfect Cookies and Cream ice cream base is adding in a little sweetened condensed milk to the mixture.
A full can of sweetened condensed milk is too much.
The proper amount is a half cup.
This is approximately half of a 14-ounce can of sweetened condensed milk.
Whisk it in while you’re mixing up your ice cream base and before you freeze the mixture.
This is a no-cook custard-based ice cream recipe so you will just whisk all the ingredients together, starting with the whole eggs.
The sweetened condensed milk may be a little thick when you first pour it into the ice cream mixture but keep whisking and it will come together in a minute.
Key to Success #2 – Do Not Overfill the Ice Cream Maker
Every ice cream freezer is different so be sure to refer to the manufacturer’s directions for your unit to make sure your ice cream freezes properly.
I have a Whynter Ice Cream Maker that makes fantastic homemade ice cream.
One of the big advantages of this machine is that the bowl does not have to be frozen in advance.
It has a compressor that does the freezing for you as the ice cream is churning.
My Whynter has a 1.5 liter capacity and I choose to divide this ice cream mix into two batches for freezing.
In my experience with pretty much all ice cream makers, the final product turns out much better when the machine is not overfilled.
Check your user’s manual for your machine to see if it can accommodate all the ice cream mixture at one time.
After the first batch finishes, I transfer the ice cream to a freezer-safe ice cream container and put it in my freezer to firm up while I churn the second batch.
After the second batch finishes, I add the ice cream to the same ice cream container and give it all a gentle mix with my spoon.
Now comes the hard part – waiting for the ice cream to firm up in the freezer.
Personally, I like the ice cream just fine when it’s soft and freshly churned.
But if you’ll give it a couple hours in the freezer, it’ll firm up into deliciously scoopable ice cream.
Key to Success #3 – Mix In the Oreos at the Proper Time
When the ice cream starts to thicken up in the ice cream freezer, it’s time to add in the Oreo Cookie crumbs.
Remember that if you’ve split the ice cream base into two batches, you’ll need to divide your Oreos into batches too.
I crush a total of 12 Oreo cookies into crumbs.
Since I freeze this ice cream recipe in two batches so I use six Oreos in each batch.
Place the Oreos into a plastic zip-top baggie and use a rolling pin or a heavy pan to pound the Oreos into fine crumbs.
You want the Oreos to be as fine as possible, but it is not going to hurt anything if you have a few chunks in it.
This is not one of those situations where you need to drag out the food processor to make sure the cookie crumbs are all perfectly pulverized.
Just do your best to crush them up then add them to the ice cream maker.
My ice cream maker has a mix-in spout that I can use to add in the cookie crumbs while the ice cream is still mixing.
After the ice cream maker has completed its freezing process, it’s time to break the remaining Oreos into pieces and mix them into the ice cream.
I just use my fingers to break the cookies into small pieces since I’ve already added in the cookie crumbs.
Remove the ice cream to a freezer-safe container then gently stir in the Oreo pieces to make sure they are evenly mixed in.
Save this Oreo Cookie and Cream Ice Cream recipe to your favorite Ice Cream Recipes board or your Oreo Desserts board.
- 2 eggs
- 3/4 cup sugar
- 1/2 cup sweetened condensed milk
- 2 cups heavy cream
- 1 cup milk
- 1 tsp vanilla
- 1 pkg Oreo Cookies, divided
- In medium bowl, whisk eggs for 1-2 minutes until light and fluffy. Slowly whisk in sugar until completely blended.
- Add in sweetened condensed milk and vanilla. Whisk well.
- Pour in heavy cream and milk. Whisk to combine.
- Follow instructions on your ice cream freezer to freeze ice cream. Depending on the capacity of your ice cream freezer, you may need to divide mixture into batches for freezing.
- When ice cream mixture starts to thicken, add in 12 crushed Oreos and allow mixture to continue freezing.
- When ice cream is finished freezing in the ice cream maker, transfer ice cream to storage container and stir in 12 more Oreos that are broken into pieces. Place ice cream in freezer until firm, if desired.
- Try reducing sugar to 1/2 cup
- Try eliminating sweetened condensed milk
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Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 378Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 123mgSodium: 78mgCarbohydrates: 33gFiber: 0gSugar: 33gProtein: 6g
Nutrition Information Provided For Educational and Informational Purposes Only.