This post may contain affiliate links. Please read our disclosure policy.
Blending Oreos with cream and milk makes for a rich, smooth Oreo Ice Cream that tastes exactly like our favorite store-bought cookies. This is most definitely not your everyday cookies and cream ice cream.
After making my longtime favorite cookies and cream ice cream a while back, I had an idea for an Oreo ice cream and I couldn’t get it out of my mind. I picked up more Oreos at the store and as soon as I got home I dumped a dozen of them into the blender and went to work. (It’s a hard life, but someone has to live it.)
Oreo Ice Cream
Oreos are a weakness of mine and I have to admit that they are very rarely allowed into my house, because I have to exercise so much self-control when they are near me. And, while I really love making things from scratch, I also know that there are some things that you just can’t recreate at home.
For me, Oreos are one of those things. So, for the sake of having the best chocolate cookies, swirled together into this Oreo ice cream, keeping them in the pantry is a hardship that I’m willing to bear.
Ingredients and Substitutions
Cookies – I love Oreos. I’ve tried some off brand and other kinds of sandwich cookies, but for me, Oreos are the best. If you prefer another chocolate sandwich cookie, swap it here.
The Dairy – You’ll want to use milk and heavy cream to form the smooth, creamy base.
Sugar – I use slightly less sugar than average for my ice cream recipes, because of the sweetness contributed by the Oreos.
Vanilla – Vanilla is a classic ingredient for making ice cream taste rich and warm, while adding a touch of mild sweetness.
Kosher Salt – I love the way salt brings out more flavor in sweet recipes.
Notes on Equipment
- Blender. This is THE blender. I’ve tried what feels like them all. The fancy ones. The trendy ones. I’ve come full circle. This basic blender is the same style that my grandma used, and I couldn’t be happier.
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Ice cream maker
- Freezer safe storage containers
How to Make Oreo Ice Cream
Blending the Milk and Cookies: To start, I place a dozen cookies in the blender and then pour in 1 cup of milk. I blend the two until well combined.
Adding the Remaining Ingredients: Once blended, you’ll add the cream, sugar, salt, and vanilla to the pitcher and blend again until the mixture is smooth.
Churning: After all ingredients have been thoroughly combined, I pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.
Chopping the Cookies: As the ice cream churns, you’ll want to chop the remaining 12 cookies into bite-sized pieces.
Stirring in Chopped Cookies: When the ice cream has finished churning, I transfer it to a freezer safe container and layer in the chopped cookies, scooping a bit more ice cream at a time along with a sprinkling of cookies until distributed evenly throughout.
Storing & Serving: Last, you’ll just stash the finished ice cream in the freezer until it is firm and scoop-able and you are ready to serve it.
Expert Tip
Because the Oreos also contribute sweetness, I typically go light on the added sugar when I’m blending the base. Then, I taste a spoonful of the mixture and add sugar to taste. Adding too much sugar can result in a dessert that’s a little too sweet for my tastes when it’s time to add the chopped cookies.
Chopping the Cookies – When you’re chopping the cookies for mix-ins, make sure you’re not cutting them too finely. If the pieces are too small, they may dissolve into the ice cream, which will erase the crunchy texture. I usually just quarter the cookies.
Maximizing the Crunch – If you’re aiming for crunchier cookie bites, I sometimes set the chopped Oreos in the freezer for a bit while the ice cream is churning. Allowing them to get good and cold and also keeping the pieces fairly large as well will help prevent them from dissolving into the ice cream.
Let Sit Before Serving – Once I’m getting ready to serve, I usually let the ice cream sit on the counter for 5-10 minutes before scooping. This is a very firm ice cream and giving it a few minutes to warm up will make it much easier to scoop and serve.
Make Ahead & Storage
Make Ahead: Yes! This ice cream can be made ahead. It will keep for up to several months in the freezer. Although in my house, it’s unlikely to last longer than a few days.
How to Store: I store my ice creams in airtight containers in the freezer.
More Cookie Ice Cream Recipes
- Oatmeal Cream Pie Ice Cream
- Nutter Butter Ice Cream
- Cookie Monster Ice Cream
- Golden Oreo Ice Cream
- Oreo Brownie Ice Cream
Frequently Asked Questions
Yes! I prefer to use a machine, but if that’s not an option for you, I have full instructions here for making ice cream without a machine. You’ll want to mix in the chopped Oreos after whisking the mixture for 3-4 hours, once it approaches a soft-serve consistency.
Yes, with a caveat. Half and half is a lighter combination of cream and milk, so the result with be somewhat less creamy and your ice cream will melt faster. It will churn and it will be delicious, but it won’t be quite as rich.
Yes. The ice cream will be much sweeter. And, because of the added cookie filling, the consistency of the cookies may soften more in the freezer, too.
Oreo Ice Cream
Ingredients
- 24 Oreos or chocolate sandwich cookies
- 1 cup milk
- 1½ cups cream
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Place 12 cookies in the blender and add the milk. Blend until fully combine. Add the cream, sugar, salt and vanilla. Blend again until the mixture is smooth. Pour into the ice cream maker and freeze according to the manufacturer's directions.
- While the ice cream is churning, chop or quarter the remaining cookies into bite-sized pieces.
- When the ice cream has finished churning, scoop about a third of the ice cream into a freezer safe container and scatter a handful of chopped cookies over it. Repeat with more ice cream and more cookies layering the ice cream and cookies into the container. Freeze until firm and scoop-able.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/9/14 – recipe notes and photos updated 8/14/16}
I like the way you think girl! I'm with you on the oreo addiction, they are probably the best cookie ever invented. Sharing, pinning, and drooling….
Noooooooo this is far too tempting.
I like the idea if the actually ice cream tasting like Oreos! I too love a good cookies and cream ice cream, but your version sounds amazing!
I only know one place with ice cream like this; every other place is just fake vanilla ice cream with maybe a couple chunks of oreo in it, and it upsets me because I always thought oreo ice cream was supposed to have an oreo base!
I haven't made this yet I am positive it will taste like heaven.
Did you remove the white cream from in between the cookies, or did you just throw all the oreos into the blender, as-is?
Toss them in the blender filling and all, Anne.
This is the best recipe I’ve found for homemade Oreo ice cream, thanks for posting it! I just tried it with my daughter, and it’s excellent. I do think next time I’ll try scraping out the cream of the pulverized Oreos. The texture of this recipe is VERY creamy, almost too much so (as in, vaguely greasy or unctuous), so I’m curious if that would help. But thanks for the great idea!
I’m so glad that you like it, Jason!
I was on the hunt for an Oreo ice cream this summer and tried several different recipes, including chocolate Oreo ice cream from my Ben and Jerry’s ice cream cookbook, in an attempt to replicate the Lee’s Ice Cream Oreo ice cream from my college days. (Lee’s Ice Cream was founded in the late 70s and had stores in Towson and Baltimore, MD, and I think expanded beyond that in the 80s/90s). The ice cream base tasted like Oreos, not vanilla or chocolate, and was on the darker side. This recipe comes very close to Lee’s version.
I made the recipe twice. Like Jason, I found the cookies’ cream mixed in in step 1 to be a bit too much. His description of it tasty slightly greasy or unctuous is spot on. In the second batch, I scraped off most of the cream for the first set of Oreos that get pulsed to make fine crumbs. I did leave the cream in for the second set that are cut up and get mixed in at the end. Success! Easy to make and delicious, so I will definitely make again.
Thank you Mary for posting this recipe!
I’m so happy to hear it, Lynne!
A delicious looking must try recipe.
I’m glad you like it!