This is not your average Cookies and Cream Ice Cream, this is creamy, rich, homemade vanilla ice cream absolutely loaded with chunks of Oreos.
This isn’t Oreo dust or a few crumbles of cookies, this is nearly an entire package of chocolate sandwich cookies stuffed into a batch of ice cream. If you love Oreos, you are certain to LOVE this recipe for Cookies and Cream Ice Cream.
Oh, Cookies and Cream Ice Cream, how I love you. Is it the fact that handfuls of my favorite sandwich cookies are crammed into each bowl of creamy ice cream?
Or is it simply that I can never have too many ways to eat Oreos? or is it that I can never have enough recipes for homemade ice cream? Whatever the reason, this is the newest favorite ice cream in our house.
I wonder what the next favorite ice cream flavor will be?
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Cookies and Cream Ice Cream
The best ice cream you’ll ever taste starts with a batch of smooth and creamy vanilla ice cream.
While that’s churning, chop up some chocolate sandwich cookies and set them aside. When the ice cream is ready, layer those cookie pieces into a container with the soft ice cream.
Then stash the ice cream and cookie mixture in the freezer until it’s firm and scoopable.
Easy as can be to make and you likely won’t be buying another carton of cookies and cream ice cream from the store. Yes, it’s that good.
Cookies and Cream Ice Cream Recipe
- Whisk together the cream, milk, sugar, salt, and vanilla.
- Pour the mixture into your ice cream maker. (I use this ice cream compressor or this ice cream maker for homemade ice cream.)
- Freeze according to the manufacturer’s directions.
- While the ice cream is churning, chop each cookie into 4 pieces.
- When the ice cream has finished churning, scatter 1 cup of cookie pieces in the bottom of a freezer safe container.
- Scoop half the ice cream over the cookies in the container, sprinkle the ice cream with 1 cup of cookie pieces.
- Spread the ice cream across the container and top with the remaining cup of cookie pieces. Freeze until firm.
Homemade Ice Cream
There aren’t many things I enjoy more than a bowl of homemade ice cream. The odds are good that you will find my ice cream maker churning on the kitchen counter at least a couple of times a month. (Truthfully, you’ll probably find it there more often than that.)
This Chocolate Chip Toffee Ice Cream is one of my favorite go-to ice cream recipes. I keep the mini chips and toffee bits for that ice cream on hand in the pantry.
If you’re a fan of Reese’s peanut butter cups, this Chocolate Peanut Butter Ice Cream is going to be your new favorite. Brownie Berry Ice Cream was inspired by my trip to Portland and I still grin every time I make it.
Fresh Mint Ice Cream is like no other mint ice cream you’ve tried in the past. As you know, I love a great mint ice cream and Peppermint Candy Cane Ice Cream is a Christmas-time proof of that.
I stumbled on this Butterbeer Ice Cream over at Princess Pinky Girl and this Fried Ice Cream over at Taste and Tell earlier this month. They’re both on my must-try list now.
To really take your homemade ice cream over the top, I recommend stirring together a batch of this Homemade Chocolate Sauce while the ice cream is churning.
And Chocolate Magic Shell is another favorite topping for ice cream in our house as well. However you serve it, this ice cream is always an awesome treat.
Cookies and Cream Ice Cream
Ingredients
- 1¾ cups heavy cream
- 1¼ cups milk
- ¾ cups sugar
- ⅙ tsp kosher salt
- 1 tbsp vanilla extract
- 20 chocolate sandwich cookies, quartered, about 3 cups
Instructions
- Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions. While the ice cream is churning, chop each cookie into 4 pieces.
- Scatter 1 cup of cookie pieces in the bottom of a freezer safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, sprinkle the ice cream with 1 cup of cookie pieces. Spread the ice cream across the container and top with the remaining cup of cookie pieces. Freeze until firm. Enjoy!
Nutrition
{originally published 7/11/18 – recipe notes and photos updated 3/11/22}
Debbie McLain says
Mary, do you have to chill the custard mixture before you put it into your ice cream maker? If so, how long? Is it overnight? Or do you just mix it and then freeze it in the ice cream maker?
Mary says
This mixture isn’t cooked, so it doesn’t require chilling.
Hakeem says
I have a 2 quart ice cream maker. How many quarts is this?
Mary says
This is about 1.5 quarts.
Laura says
This worked out beautifully. It was very tasty, very easy to make, and the perfect amount for our small ice cream maker! Yum!
Mary says
I’m so happy you enjoyed it, Laura!
Mitch Parris says
Hi! Thanks for sharing this recipe. Do the cookies soften using this method? Or do they remain crunchy after the ice cream firms up?
Mary says
The cookies soften a bit, but they still have a great crunch.
B says
Made this ice cream tonight and it was soo good! Will definitely be making it again! It does need to be frozen a little more after it was done in the ice cream maker but it was still so good!
Mary Younkin says
I’m glad you’re enjoying it!
Noren Robinson says
I’ve never done Philadelphia style ice cream before. Ive only always known custard base and I was so delighted by how delicious this was. It’s so awesome to have a non egg based recipe especially since my daughter is allergic and I’m pregnant.
This was so much easier to make than having to heat and do a custard base version. I am in total disbelief as I sit and have so much extra time on my hands. Enjoy and definitely try it if you’re on the fence. It’s worth it. Thank you for posting this for us 🙂
Mary Younkin says
I’m thrilled that you’re enjoying the ice cream, Noren!
Seema Madan says
Amazing recipe! My mom & I made this together. I usually hate cookies and cream, but this ice cream was so tasty!! Thank you!
Mary Younkin says
I’m glad you like the ice cream, Seema!
Jennifer says
I wanted to make cookies and cream ice cream and couldn’t find my recipe book that came with my ice cream maker’s instructions, so I found this one online. It was super easy and turned out absolutely perfect! I’m definitely going to make more later this week to share with friends and family.
Mary Younkin says
I’m so glad that you enjoyed it, Jennifer!
Thuy says
Hi Mary,
Amazing recipe! The icecream came out super creamy and delicious. But just out of curiousity, do you think I could use 1/2 cup sugar instead of 3/4 cup or would that sacrifice the creaminess of the icecream? Thank you again for sharing!
Mary Younkin says
You should be able to adjust it that way without affecting it too much, Thuy.
Emily Jones says
Can this be doubled?
Mary Younkin says
If your ice cream maker can handle that much ice cream, if can be doubled without any issues. This recipe is written for a standard 1.5QT ice cream maker, Emily.
Stacy Jackson says
I use this recipe as a base for so many delicious ice creams! It’s better than a custard style vanilla and so much easier. In my latest version I substituted I can coconut cream for the heavy cream. So yummy!
Mary Younkin says
I’m so happy to hear that you love the ice cream, Stacy!
Andrea says
Delicious recipe! Super easy to make and has just the right flavor and sweetness. Super easy to make with my Cuisinart ice cream maker.
Mary Younkin says
I’m so glad that you like the ice cream, Andrea!
Joy says
Too much vanilla for me so I recommend adding less. Like maybe half of the amount. Otherwise so fast and easy!!! Love it!
Mary Younkin says
I’m glad that you love the ice cream, Joy!
Beth says
This was easy to make, and tasty, but VERY sweet! I would make it again, but reduce the sugar. My kiddo loved it, though 🙂
Mary Younkin says
It will work fine with reduced sugar, Beth.
Brandy says
Can I put the cookies into the cream instead?
Mary Younkin says
The ice cream will not churn well if the cookies are added before it has churned to soft-serve consistency.
Christine Saville says
Easy peasy recipe and tasty. I doubled the recipe (should have quadrupled – I have a 6 quart maker) and mixed the cookies in my ice cream maker instead of just putting them on the top and bottom – after the ice cream froze. Perfect for July 4 Festivities. I also refrigeratored over night even though it wasn’t a custard base. I struggle to freeze ice cream if I don’t freeze the container and mixing attachment and refrigerate the ice cream base overnight. Definitely a keeper!
Mary Younkin says
I’m so glad that you loved the ice cream, Christine.
Haley says
Mine turned out ice-y, and not as creamy as the Chocolate orange ice cream. Any idea why and what I can change next time?
Mary Younkin says
That’s interesting, Haley. It should have been very much the same consistency. Were you using the same ice cream maker? Was the churning process any different? Sometimes when adding additional ingredients like cookies, it can affect the ice cream’s texture, but it shouldn’t have made this one icy. You could try adding a few less chopped cookies to it though and seeing if that helps with the additional freeze time results.
Kelly says
This is a phenomenal recipe – my whole family is crazy about it! Now that I’ve made it about ten times, I’m wondering how you would tweak it to add mint?
Mary Younkin says
I’m so glad that you like the ice cream, Kelly! You could add very fine crushed candy canes or just a very small amount of peppermint extract. (I’d add 1/4 teaspon, stir and taste. Then repeat until the flavor is what you want.)
Marilu D says
Thank you for this recipe. It came out delicious! It was super creamy and just the right amount of oreo cookies. I tripled the recipe and my family of 4 finished it in record time. Do you think I could take the vanilla base of this recipe and use it to make other ice creams, such as edible cookie dough or coffee?
Mary Younkin says
I’m so glad you liked it, Marilu. This ice cream base works beautifully with all sorts of additions.
Judy says
The flavor was good, but man it was so sweet I couldn’t take more than a few bites. I didn’t even put the whole 3/4 cups. Next time I’ll do a little less than half a cup.
Mary Younkin says
You can reduce the sugar without affecting the results too much. I’ve made it with 1/2 cup of sugar too.