This Cookies and Cream Ice Cream is rich, ultra-creamy, and packed with Oreo cookie chunks. Made with a classic custard base, this homemade Oreo ice cream delivers the smooth, scoopable texture you expect from an ice cream shop.
Cookies and cream may be the ultimate ice cream flavor. Even if you’re not a huge fan of the cookie itself, the combination of a velvety vanilla custard and crunchy chocolate sandwich cookies is timeless. This recipe elevates that familiar pairing by using an egg yolk–based custard, which produces a dense, creamy base that resists iciness and freezes to a scoopable texture that lasts.
Many quick homemade recipes skip egg yolks, but here the yolks add both richness and emulsifying power, which reduces ice crystals and improves mouthfeel. The cookies are folded in late in the churning process to preserve distinct chunks rather than dissolving into the base. The result is a balanced, indulgent ice cream with pronounced cookie pieces in every bite.
Why This Recipe Works:
- Authentic custard base. Egg yolks are used to create a smoother, richer base that holds up better in the freezer than eggless alternatives.
- Real vanilla depth. Using vanilla bean or vanilla bean paste gives a more complex vanilla flavor than extract alone.
- Cookies added at the right time. Folding Oreos in during the final minutes of churning keeps them crisp and distinct, not soggy or fully blended.
Ingredients:
- 1 1/2 cups heavy cream
- 2 cups whole milk
- 1 cup sugar, divided
- Pinch of salt
- 1 vanilla bean (halved and scraped) or 1 tablespoon vanilla bean paste
- 4 large egg yolks
- 2 cups crushed Oreo cookies (about 20 cookies)
How to Make Cookies and Cream Ice Cream
1. Freeze your ice cream maker bowl in advance. If your machine uses a freezer bowl, freeze it for at least 12–24 hours. An underfrozen bowl is a common cause of soft or icy ice cream.
2. Heat the milk mixture. In a saucepan, combine the whole milk, half of the sugar, and a pinch of salt. Add the scraped vanilla bean seeds and pod (or vanilla paste). Warm over medium heat until the sugar dissolves and the mixture is hot but not boiling.
3. Whisk the egg yolks. In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and slightly thickened.
4. Temper the eggs. Slowly whisk a small amount of the warm milk into the yolks to gently raise their temperature. Gradually add more until combined so the yolks don’t scramble.
5. Cook the custard. Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (around 170–175°F, just before simmering).
6. Strain and add cream. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Stir in the heavy cream and additional vanilla paste or extract if desired.
7. Chill completely. Cover and refrigerate for at least 4 hours, preferably overnight, until the custard is thoroughly cold. Chilling improves texture and flavor.
8. Churn. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, generally 25–60 minutes, until it reaches a soft-serve consistency.
9. Add the Oreos. In the last 5 minutes of churning, add the crushed or chopped Oreo cookies so they distribute evenly without overmixing.
10. Freeze until firm. Transfer the ice cream to a freezer-safe container, press a layer of reserved cookie pieces on top if desired, cover tightly, and freeze until firm, at least 4 hours or overnight.
Ice Cream Maker Types — What’s the Difference?
Different ice cream machines change the workflow and convenience but not the basic result:
Freezer-bowl machines require a pre-frozen double-walled bowl and are affordable and popular. They produce excellent texture but need 12–24 hours of freezing between batches.
Compressor machines have an internal refrigeration unit so you can churn multiple batches back-to-back without pre-freezing. They are more expensive but convenient for frequent ice cream makers.
Ice-and-salt churns are the traditional method using ice and rock salt around a canister. They require more hands-on effort and frequent ice refills but offer a nostalgic process and slightly different texture.
For this recipe, a standard freezer-bowl machine is sufficient. Choose a compressor model only if you make ice cream often enough to justify the convenience.
Tips for the Best Texture:
- Freeze the bowl thoroughly. An underfrozen bowl is a leading cause of poor texture.
- Temper the eggs slowly. Pour hot milk into yolks gradually to avoid scrambling.
- Chill the custard fully before churning. A cold base churns and freezes into a better texture.
- Reserve some cookie pieces for topping. Add them to the container before the final freeze for a nice presentation.
Storage:
Store in an airtight, freezer-safe container. For best texture and flavor, enjoy within 2–3 weeks. Homemade ice cream does not contain the stabilizers found in commercial varieties, so freshness matters.
Frequently Asked Questions
Do I have to use egg yolks? You can omit them for a quicker, Philadelphia-style base, but the texture will be less rich and more prone to ice crystals. Egg yolks act as a natural emulsifier and improve creaminess.
Why did my Oreos turn the ice cream grey instead of staying as distinct chunks? That usually happens when cookies are added too early during churning. Add them in the last few minutes so they remain distinct.
How long does homemade ice cream last? Eat within 2–3 weeks for the best experience. It remains safe longer but will become icier over time.
Homemade Ice Cream Recipes:
Homemade Vanilla Bean Ice Cream
Homemade Chocolate Ice Cream
Homemade Chocolate Chip Cookie Dough Ice Cream
No-Churn Chocolate Chunk Ice Cream
This recipe requires a bit more time than an eggless version, but the result is a noticeably better texture: a dense, custardy base that stays smooth and scoopable, packed with cookie chunks in every spoonful. Once you taste the difference a proper custard base makes, it’s hard to settle for simpler versions.
Cookies and Cream Ice Cream (Oreo Ice Cream)
Ingredients
- 1 1/2 cups Heavy Cream
- 2 cups Whole Milk
- 1 cup Sugar
- Pinch Salt
- 1 Vanilla Bean (halved and scraped or 1 tablespoon vanilla bean paste)
- 4 large Egg Yolks
- 2 cups Crushed Oreo Cookies (about 20 cookies)
Instructions
- Freeze your ice cream maker bowl in advance. If your machine uses a freezer bowl, freeze it for at least 12–24 hours.
- Heat the milk mixture. Combine milk, half the sugar, and a pinch of salt in a saucepan. Add vanilla bean seeds and pod if using. Warm until sugar dissolves; do not boil.
- Whisk the egg yolks. In a separate bowl, whisk egg yolks with the remaining sugar until pale.
- Temper the eggs. Slowly whisk warm milk into yolks to raise temperature without scrambling.
- Cook the custard. Return mixture to the pan and cook over medium-low, stirring, until it thickens and coats the back of a spoon.
- Strain and add cream. Strain into a clean bowl, discard the pod, and stir in heavy cream and any additional vanilla.
- Chill completely. Refrigerate for at least 4 hours or overnight.
- Churn. Churn according to your machine until soft-serve consistency.
- Add the Oreos. During the last 5 minutes of churning, add the crushed Oreos.
- Freeze until firm. Transfer to a freezer-safe container, top with reserved cookie pieces if desired, and freeze at least 4 hours.
Notes
Nutrition
Nutrition information is an approximation.
Additional Info
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