Cookies and Cream Ice Cream is one of the most beloved ice cream flavors in the world — a creamy, dreamy dessert that combines the richness of vanilla ice cream with the crunch and chocolatey flavor of crushed Oreo cookies. It’s nostalgic, indulgent, and irresistibly satisfying.

Every scoop is a perfect balance of smooth creaminess and crunchy cookie bits, giving you the best of both worlds in one bite. This homemade version is even better than store-bought because it’s made with real cream, fresh vanilla, and generous amounts of Oreos.

Why I Love This Recipe

I love this recipe because it’s simple, foolproof, and unbelievably delicious. The combination of the creamy vanilla base and crunchy Oreo chunks is pure comfort in a bowl.

Each bite delivers that nostalgic flavor we all know and love — it feels like being a kid again, sneaking cookies into a glass of milk.

Why It’s a Must-Try Dish

This Cookies and Cream Ice Cream with Oreo is a must-try because it’s the perfect homemade dessert for every occasion. It doesn’t require any complicated ingredients, and the flavor is universally loved.

It’s creamy, slightly sweet, and packed with bits of chocolate cookies that melt in your mouth.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Chilling & Freezing Time: 4–6 hours
• Total Time: About 6½ hours
• Servings: 6 servings
• Calories: ~340 kcal per serving

Course & Cuisine

• Course: Dessert / Frozen Treat
• Cuisine: American

Ingredients

For the Ice Cream Base:

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 2 tsp pure vanilla extract
• Pinch of salt

For the Cookie Mix-In:

• 12 Oreo cookies, roughly chopped or crushed into chunks
• Optional: 2–3 extra Oreos for topping or garnish

Cooking Directions

Step-by-Step Preparation Method

Step 1: Heat the Cream Mixture

1. In a medium saucepan, combine the milk, heavy cream, and half of the sugar.
2. Heat over medium heat until hot but not boiling. Stir occasionally to dissolve the sugar.

Step 2: Temper the Egg Yolks

1. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thick.
2. Slowly pour a little of the hot milk mixture into the yolks while whisking constantly — this tempers the eggs and prevents curdling.
3. Pour the tempered yolk mixture back into the saucepan.

Step 3: Cook the Custard

1. Cook the mixture on low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F / 77–80°C).
2. Do not let it boil, or the eggs may scramble.

Step 4: Add Vanilla and Chill

1. Remove from heat and stir in vanilla extract and a pinch of salt.
2. Strain the mixture through a fine sieve into a clean bowl to ensure a silky texture.
3. Cover the bowl with plastic wrap (pressed directly on the surface) and refrigerate for at least 4 hours or until completely chilled.

Step 5: Churn the Ice Cream

1. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
2. When the ice cream is nearly done and has reached a soft-serve consistency, add the crushed Oreos and churn for another 2–3 minutes to combine.

(If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for 3–4 hours to break up ice crystals. Add the Oreos during the last hour of freezing.)

Step 6: Freeze Until Firm

1. Transfer the churned ice cream into an airtight container.
2. Sprinkle extra Oreo pieces on top for garnish.
3. Freeze for 2–3 hours, or until firm enough to scoop.

How to Serve

Serve Cookies and Cream Ice Cream in chilled bowls, cones, or as part of an ice cream sundae.
Top with:

• Crushed Oreos
• Whipped cream
• Chocolate syrup or hot fudge
• Mini chocolate chips

It’s also fantastic when sandwiched between two cookies or served with warm brownies or chocolate cake.

Recipe Tips

• Use high-quality vanilla extract for a rich, balanced flavor.
• Add Oreos only at the end of churning to maintain their crunch.
• Chill the custard base fully before freezing to ensure a creamy texture.
• For extra Oreo flavor, stir in a tablespoon of crushed cookie crumbs into the custard before churning.
• To avoid ice crystals, cover the ice cream with plastic wrap before sealing the container.

Variations

1. Double Chocolate Cookies & Cream:
   Add 2 tablespoons cocoa powder to the custard base for a chocolatey twist.
2. Mint Cookies & Cream:
   Add ½ teaspoon peppermint extract and a drop of green food coloring.
3. Peanut Butter Oreo Ice Cream:
   Swirl 2 tablespoons of melted peanut butter into the churned ice cream before freezing.
4. No-Churn Version:
   Whip 2 cups of heavy cream to soft peaks, fold in 1 can of sweetened condensed milk, add vanilla and crushed Oreos, then freeze for 5–6 hours.
5. Vegan Option:
   Replace the milk and cream with coconut cream and oat milk, and use vegan-friendly sandwich cookies.

Freezing and Storage Time

• Store the ice cream in an airtight container in the freezer for up to 2 weeks.
• Press a piece of parchment paper or plastic wrap directly onto the surface to prevent freezer burn.
• Allow the ice cream to soften for 5 minutes at room temperature before serving for the best scoopable texture.

Special Equipment Needed

• Medium saucepan
• Mixing bowls
• Whisk
• Fine-mesh strainer
• Ice cream maker (or freezer-safe container for no-churn version)
• Rubber spatula

Frequently Asked Questions (FAQ)

Q1: Can I use other cookies instead of Oreos?
Yes! Any chocolate sandwich cookie works well — even homemade ones.

Q2: Can I skip the eggs?
Yes — you can make a no-egg, Philadelphia-style base by using just cream, milk, sugar, and vanilla. It will be lighter but still creamy.

Q3: How do I keep the Oreos crunchy?
Add them only during the final minutes of churning, and avoid mixing too early.

Q4: Can I make it less sweet?
You can reduce the sugar slightly, but remember that sugar helps keep the ice cream soft and creamy.

Q5: Do I need an ice cream maker?
No — the no-churn version is easy and still delicious. Just freeze and stir every half hour until set.

Conclusion

Cookies and Cream Ice Cream with Oreo is the ultimate comfort dessert — creamy, crunchy, and delightfully nostalgic. The luscious vanilla base perfectly complements the chocolate cookie pieces, creating a treat that’s both indulgent and familiar. Whether enjoyed in a cone, a bowl, or as part of an over-the-top sundae, it’s guaranteed to bring smiles to everyone around.

Making it at home adds that special touch of freshness and richness that no store-bought version can match. Once you’ve had a scoop of your own creation, you’ll never look at ice cream the same way again.