Cookies and Cream Ice Cream (Oreo Ice Cream)

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The best cookies and cream ice cream recipe! A creamy Oreo ice cream is loaded with crushed and chopped Oreos for a big cookie flavor in every bite!

overhead photo of scoops of Oreo ice cream


In my opinion no ice cream shop or store-bought ice cream variety even comes close to being as delicious as homemade ice cream – especially when it comes to this Oreo ice cream recipe.

When you make your own, like this chocolate ice cream or chocolate peanut butter ice cream, you control the quality of ingredients, amount of add ins, etc. Which is why I created this recipe for the best cookies and cream ice cream ever.

In this recipe, creamy Oreo ice cream is loaded with crushed and chopped cookies for a big Oreo flavor in every bite! No searching through a sea of plain vanilla ice cream to disappointedly find that there are only a few bits of Oreos – this recipe is jam-packed with the good stuff (cookies galore). 

Oreo ice cream in a bowl with an ice cream cone

Cookies and Cream Ice Cream: Ingredients & Substitutions 

Here are a few notes about the ingredients and possible substitutions in this Oreo ice cream recipe. 

overhead photo of the ingredients in this Oreo ice cream recipe
  • Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk. 
  • Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
  • Fine sea salt. if using iodized salt, reduce the amount by half. 
  • Egg yolks. There is no substitution for egg yolks in this Oreo ice cream recipe. 
  • Pure vanilla extract. I don’t recommend using imitation vanilla. However vanilla bean paste is a good substitute. 
  • Oreos cookies: Any sandwich cookie (or really any crunchy cookie of your choice) works well in this recipe. I suggest any flavor of Oreos (we love double stuff ), Trader Joe’s Jo Jo’s, or you can even find a gluten-free variety to make this recipe gluten-free.  Just be sure to realize that you process some of the cookies and coarsely chop the rest. 
overhead view of scoops of Cookies and Cream Ice Cream

How to Make Oreo Ice Cream

This Oreo ice cream recipe has a few steps, but they are simple and easy to execute! We’ll walk through the process step-by-step, and don’t forget to watch the video.

This cookies and cream ice cream recipe begins by making the ice cream base – because it needs to be chilled until cold. 

To begin, warm the half and half, salt and sugar over medium heat. In a separate bowl, beat the egg yolks and add ½ cup of the warm mixture to the egg yolks, then whisk to combine.

two overhead photos showing How to Make Oreo Ice Cream

Next, add the egg mixture to the half and half on the stovetop. Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely coating the back of a spatula – or reaches 170 degrees F.

two overhead photos showing How to Make Oreo Ice Cream

Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl, then strain the custard into the heavy cream and discard what is left on the strainer. Add vanilla extract and stir to combine.

two overhead photos showing How to Make Oreo Ice Cream

Chill

Transfer the ice cream mixture to an airtight container and chill completely in the fridge (preferably overnight).

Churn

Once chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until it begins to thicken and add the finely crushed Oreos. Continue churning until thick and frozen.

two overhead photos showing How to Make Oreo Ice Cream

Once frozen, transfer the Oreo ice cream to a freezer-friendly container with a lid and stir in coarsely chopped cookies. Then freeze until hardened.

two photos showing stirring in chopped Oreos to Oreo ice cream

Serve

Enjoy this cookies n cream ice cream with a dollop of homemade whipped cream and chocolate sauce for an extra special treat! 

Store

This Oreo ice cream can be stored in the freezer for up to 3 months. 

Cookies and Cream Ice Cream (Oreo Ice Cream) in a container

Ice Cream Making Tools

Cookies and Cream Ice Cream in a container with an ice cream scoop and cone

Oreo Ice Cream Recipe FAQs

Can I make this without eggs?

I am partial to egg yolk based ice creams, however you could omit the eggs if desired, but your ice cream will not be nearly as creamy.

Do I have to use Oreos?

Nope! Although I think Oreos are the best, you can use any cookie you prefer. You can choose gluten-free sandwich cookies to make this gluten-free. Trader Joe’s JoJo’s are great in this recipe as well. Even crispy chocolate chip cookies would taste good in this ice cream.

Is cookies and cream and Oreo the same?

Yes! Cookies and Cream is just a great way to name this ice cream without mentioning a brand.

overhead photo of a cone with two scoops of Cookies and Cream Ice Cream (Oreo Ice Cream)

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Cookies and Cream Ice Cream (Oreo Ice Cream)

Laura
The best cookies and cream ice cream recipe! A creamy Oreo ice cream is loaded with crushed and chopped cookies for a big cookie flavor in every bite!
5 from 4 votes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 362
Prep Time20 minutes
Cook Time10 minutes
Chilling9 hours
Total Time9 hours 30 minutes

Ingredients 
 

Instructions 

  • Warm half and half, salt and sugar mixture over medium heat.
  • Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
  • Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely coating the back of a spatula – or reaches 170 degrees F.
  • Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
  • Strain the custard into the heavy cream. Discard what is left on the strainer.
  • Add vanilla extract, stir to combine.
  • Transfer to an airtight container and chill completely in the fridge (preferably overnight).
  • Once chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until it begins to thicken and add crushed Oreos.
  • Continue churning until thick and frozen.
  • Transfer the Oreo ice cream to a freezer-friendly container with a lid and stir in coarsely chopped cookies.
  • Freeze until hardened.
  • Serve and enjoy!

Video

Notes

Ice Cream Maker
People always ask me what kind of ice cream maker I use, I have two! This Cuisinart Ice Cream maker , and this Cuisinart Stainless Steel Ice Cream Maker .
Store
We store homemade ice cream in a glass tupperware with a lid.  There are also great containers that are made for storing ice cream, like these 1-quart storage tubs and this jumbo 2.5 quart container (for larger batches). 
Ingredient Substitutions
  • Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk. 
  • Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
  • Fine sea salt. if using iodized salt, reduce the amount by half. 
  • Pure vanilla extract. I don’t recommend using imitation vanilla. However vanilla bean paste is a good substitute. 
  • Oreos cookies: Any sandwich cookie (or really any crunchy cookie of your choice) works well in this recipe. I suggest any flavor of Oreos (we love double stuff ), Trader Joe’s Jo Jo’s, or you can even find a gluten-free variety to make this recipe gluten-free.  Just be sure to realize that you process some of the cookies and coarsely chop the rest. 

Nutrition

Serving: 0.33cups | Calories: 362kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 229mg | Potassium: 146mg | Fiber: 1g | Sugar: 30g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




5 Comments

  1. 5 stars
    I don’t typically leave comments, but I had to because of how good this recipe is. Better than ANY other cookies and cream you’ll have! Taste, texture, and cookie amount is all spot on. It’s so simple, but it’s just perfect! My picky husband won’t stop raving – and he’s not usually a fan of cookies and cream. It’s always been one of my favorites, and this just nails it.

  2. 5 stars
    I totally had a Ratatouille moment. Took a bite and it took me straight back to when I was little and my babysitter would have home made ice cream waiting for us after school. Thank you for sharing this so I can share with my kids. I hope they hold this memory the same way I did!

    1. I love that Whitney! I’m so glad you love this recipe and I’m certain your kids will have fond memories of the treats you make for them!

  3. 5 stars
    This recipe is out of this world. My brothers said it was better than their favorite ice cream brand (I won’t drop names hehe). They couldn’t stop eating it and they shared it with friends as well—everyone went wild over it.

    Thank you SO much <3333