Make the most amazing mouth watering homemade OREO Ice Cream (also known as cookies and cream ice cream) from scratch with basic ingredients found in the refrigerator and pantry!
Ice cream season has arrived. Nothing better in my book then churning fresh homemade ice cream from scratch. My OREO Ice Cream is the perfect way to cool off. This ice cream, like many others, makes you truly appreciate the fruits of your labor. If you have kids it also teaches them about having patience. Because let’s face it–making fresh homemade ice cream takes a lot of time.
Typically it takes 2 days from start to finish. So if you have impatient children do not mention your going to make ice cream. If you do–be prepared to be pestered for a good 48 hours. Although, I’m not a huge fan of OREO cookies (sigh I know), but I do love a good bowl of cookies and cream ice cream.
Table of contents
Ingredients
Here are the ingredients you will need to make cookies and cream ice cream:
- half-and-half
- eggs (egg yolks only)
- sugar
- heavy whipping cream
- vanilla extract
- fresh vanilla bean pod
- salt
- Oreo’s
Kitchen Tools
Here is a list of all the kitchen tools you’ll need to make homemade ice cream.
- Sauce Pot
- KitchenAid Stand Mixer
- KitchenAid Ice Cream Maker Attachment
- Silicone Spatula
- Fine Mesh Strainer
- Kitchen Timer
- Ice Cream Freezer Storage Containers or Tovolo Glide-A-Scoop Ice Cream Tub
How do you make cookies and cream ice cream?
The night before you plan to churn ice cream:
- In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
- Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2, and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half; mix until blended.
- Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt.
- Cover and chill thoroughly, at least 8 hours.
The next day:
- Assemble and engage freeze bowl, dasher, and drive assembly according to the manufacturers instructions. Turn to Stir (speed 1). Using a container with a spout, pour ice cream mixture into freeze bowl. Continue on Stir (speed 1) for 15 to 20 minutes or until desired consistency.
- During the last 5 minutes of churning add ¾ of the crushed oreo’s to the mix. Immediately transfer half the ice cream to freezer dish followed by some of the remaining crushed oreos. Then, pour the remaining ice cream mix into the dish followed by the remaining crushed oreos. Close the lid and freeze for 6-8 hours.
How to Make No Churn OREO Ice Cream
If you don’t have a fancy ice cream maker, no worries. Here is a tried and true tested No Churn OREO Ice Cream recipe.
- Using a stand mixer fitted with a whisk attachment (or a handheld mixer), add 2 cups heavy whipping cream and ½-cup condensed milk. Gradually increase the speed to high and beat for one minute.
- Stop the mixer, remove the bowl from the stand, and mix in 10crushed Oreo cookies.
- Pour ⅓ of the thick ice cream mixture into a freezer-safe container, sprinkle with an additional 3 crushed Oreo cookies, and repeat two more times (divided 7 more crushed OREOs) until all the batter and crushed cookies are used up.
- Freeze for at least 4 hours (8 hours is best). Scoop the ice cream and enjoy once frozen.
FAQs
Yes, cookies and cream ice cream is a vanilla custard base mixed with chunks of OREO cookies.
Yes, they are pretty much the same thing. Both heavy cream and heavy whipping cream have around 36% milk fat. Depending on the brand will depend on the labeling. Some whipping creams; however, will have less milk fat around 30-35% hence the “whipping” part making it a little lighter.
Tips & Tricks
Here are all my tips and tricks for making my OREO ice cream recipe.
- Batter – Cookies and cream also known as OREO ice cream is super easy to make, and the base of it is the French Vanilla mix. I like to make the french vanilla batter and then save half (1 quart) of the batter as french vanilla. In the other quart, I add the cookies into the batter. That way we get the best of two worlds and only have 2 quarts of ice cream versus 4 quarts!
- Time – Making homemade ice cream with a custard basis means you need to be patient. This process takes 36-48 hours depending on when you start making the batter.
- Yield – This recipe yields 2 quarts of ice cream which equals to about 16, half cup servings.
Oreo Recipes
If you love Oreo cookies you might love these other Oreo recipes.
Still craving Ice Cream…
If you are still craving ice cream, try one more of these tried and true favorites. Or check out my 100+ Ice Cream Recipes round-up.
- Chocolate Chip Cookie Dough Ice Cream
- Mint Chocolate Chip Ice Cream
- Blueberry Cheesecake Ice Cream
- Nutella Ice Cream
OREO Ice Cream
Equipment
- Stove Top
Ingredients
- 2 ½ cups half-and-half
- 8 egg yolks
- 1 cup sugar
- 2 ½ cups whipping cream
- 1 tablespoon vanilla extract
- 1 vanilla bean pod * vanilla bean scrapped
- ⅛ teaspoon salt
- 20 crushed Oreo’s
Instructions
The night before you plan to churn ice cream:
- In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
- Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2, and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half; mix until blended.
- Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt.
- Cover and chill thoroughly, at least 8 hours.
The next day:
- Assemble and engage freeze bowl, dasher, and drive assembly according to the manufacturers instructions. Turn to Stir (speed 1). Using a container with a spout, pour ice cream mixture into freeze bowl. Continue on Stir (speed 1) for 15 to 20 minutes or until desired consistency.
- During the last 5 minutes of churning add ¾ of the crushed oreo’s to the mix. Immediately transfer half the ice cream to freezer dish followed by some of the remaining crushed oreos. Then, pour the remaining ice cream mix into the dish followed by the remaining crushed oreos. Close the lid and freeze for 6-8 hours.
Notes
- Batter – Cookies and cream also known as OREO ice cream is super easy to make, and the base of it is the French Vanilla mix. I like to make the french vanilla batter and then save half (1 quart) of the batter as french vanilla. In the other quart, I add the cookies into the batter. That way we get the best of two worlds and only have 2 quarts of ice cream versus 4 quarts!
- Time – Making homemade ice cream with a custard basis means you need to be patient. This process takes 36-48 hours depending on when you start making the batter.
- Yield – This recipe yields 2 quarts of ice cream which equals to about 16, half cup servings.
- Using a stand mixer fitted with a whisk attachment (or a handheld mixer), add 2 cups heavy whipping cream and ½-cup condensed milk. Gradually increase the speed to high and beat for one minute.
- Stop the mixer, remove the bowl from the stand, and mix in 10crushed Oreo cookies.
- Pour ⅓ of the thick ice cream mixture into a freezer-safe container, sprinkle with an additional 3 crushed Oreo cookies, and repeat two more times (divided 7 more crushed OREOs) until all the batter and crushed cookies are used up.
- Freeze for at least 4 hours (8 hours is best). Scoop the ice cream and enjoy once frozen.
Nutrition
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Bean
nice!
Katie
Yes, cookies & cream is super easy to make! Just make sure you have enough oreos… I only had about 10, but it was still good!
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Christine
I have Cookies and Cream ice cream on my list to make soon too!
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