Homemade Oreo Ice Cream

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Homemade Oreo Ice Cream – A Dreamy Creamy Delight!

If you’re looking for a sweet, cool treat that combines the velvety richness of homemade ice cream with the irresistible crunch of OREO cookies, this Homemade Oreo Ice Cream is the perfect recipe. Made with simple ingredients and no eggs, this churned ice cream is bursting with vanilla flavor and loaded with chunks of everyone’s favorite cookie. Whether you’re serving it on a hot summer day or as a fun dessert for a family gathering, this recipe will quickly become a go-to favorite!

Why You’ll Love This Recipe:

  • No eggs needed – rich and creamy without the fuss.
  • Loaded with OREO goodness – every bite delivers that signature cookies-and-cream crunch.
  • Easier than you think – a beginner-friendly ice cream recipe that feels gourmet.
  • Make-ahead treat – perfect for parties, potlucks, or just keeping in your freezer!

Ingredients:

  • 2 cups (473 ml) heavy cream
  • 1 cup (236 ml) whole milk
  • 3/4 cup (149 g or 5.2 oz) granulated sugar
  • 1 tablespoon pure vanilla extract
  • A pinch of salt
  • 20 OREO cookies, crushed

Instructions:

  1. Make the Ice Cream Base
    In a large mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved. This step is key for a smooth, creamy texture. Stir in the vanilla extract and a pinch of salt to balance and enhance the sweetness.
  2. Chill the Mixture
    Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or overnight for best results. A cold base churns better and creates a smoother ice cream.
  3. Crush the OREO Cookies
    Place the OREO cookies in a zip-top bag and use a rolling pin to crush them into a mix of medium and small pieces. This gives you the best texture with a variety of cookie chunks throughout the ice cream.
  4. Churn the Ice Cream
    Set up your ice cream maker according to the manufacturer’s instructions. Pour in the chilled base and churn for 20–25 minutes, or until the mixture thickens to a soft-serve consistency.
  5. Add the OREO Pieces
    While the ice cream is still churning, slowly add the crushed OREO cookies. Let the machine continue churning for another 5 minutes to evenly mix the cookie pieces throughout.
  6. Freeze Until Firm
    Transfer the soft ice cream into an airtight container. If you like, layer in extra crushed OREOs for more texture and flavor. Cover tightly and freeze for at least 4 hours, or until fully set.
  7. Serve and Enjoy
    Scoop the ice cream into bowls or cones. Top with whipped cream and more crushed OREOs for an extra-special presentation.

Tips for Success:

  • Use cold ingredients to help the ice cream churn faster and creamier.
  • Store in a tightly sealed container to avoid ice crystals.
  • Best enjoyed within 1 week for the freshest flavor and texture.

Serving Suggestions:

  • Sandwich between two cookies for a homemade OREO ice cream sandwich.
  • Drizzle with chocolate or caramel sauce for a sundae twist.
  • Serve in waffle cones with extra whipped cream for a party treat.

With this easy and decadent Oreo Ice Cream recipe, you’ll never need to buy the store-bought version again. It’s creamy, crunchy, and oh-so-satisfying—a true crowd-pleaser for all ages!

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