If you’re a true ice cream enthusiast, there’s nothing quite like a scoop of Homemade Oreo Cookie Ice Cream — creamy, crunchy, and irresistibly chocolatey. This frozen treat combines velvety vanilla ice cream with chunks of classic Oreo cookies, creating a perfect balance of creaminess and crunch.
Making it at home allows you to control the sweetness, richness, and mix-ins — ensuring every spoonful is just the way you love it. Whether served in a cone, a sundae dish, or straight from the freezer, this Oreo ice cream will satisfy every dessert lover’s craving.
Ingredients
Makes about 1.5 quarts (6–8 servings)
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
- 12 Oreo cookies, roughly chopped
- Optional: 2 tablespoons mini chocolate chips for extra texture
Preparation Time
- Prep time: 15 minutes
- Chilling time: 1 hour
- Freezing time: 4–6 hours
- Total time: About 6–7 hours
Step-by-Step Instructions
Step 1: Prepare the Ice Cream Base
- In a large mixing bowl, combine the heavy cream, milk, sugar, salt, and vanilla extract.
- Whisk until the sugar completely dissolves and the mixture is smooth.
Step 2: Chill the Mixture
- Cover the bowl and refrigerate for at least 1 hour, or until thoroughly chilled.
- This step ensures a smoother, creamier ice cream texture.
Step 3: Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker.
- Churn according to manufacturer’s instructions, usually 20–25 minutes, until thick and creamy.
Step 4: Add Oreo Cookies
- When the ice cream is nearly finished churning, add the chopped Oreo cookies and mini chocolate chips (if using).
- Mix just until evenly distributed.
Step 5: Freeze Until Firm
- Transfer the mixture into an airtight, freezer-safe container.
- Freeze for 4–6 hours, or until firm enough to scoop.
Step 6: Serve and Enjoy
- Serve in bowls or cones and garnish with extra Oreo crumbles for a bakery-style finish.
Serving Suggestions
- Oreo Sundae: Drizzle chocolate or caramel sauce over a scoop and top with whipped cream.
- Milkshake: Blend a scoop or two with milk for an instant Oreo milkshake.
- Ice Cream Sandwiches: Scoop between two cookies for a fun handheld dessert.
- Party Treats: Serve in mini cups with crushed Oreo toppings for easy serving.
Nutritional Highlights
| Nutrient | Per Serving (1/2 cup) |
|---|---|
| Calories | 280 |
| Protein | 4 g |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 28 g |
| Sugars | 22 g |
| Fiber | 1 g |
| Sodium | 105 mg |
| Calcium | 90 mg |
Nutritional Notes:
- Heavy cream and milk provide richness and calcium.
- Oreo cookies add texture and flavor while contributing a moderate sugar boost.
- Homemade version avoids preservatives and artificial stabilizers found in commercial brands.
- For a lighter version, substitute half the cream with Greek yogurt or light coconut milk.
Tips for Perfect Homemade Oreo Ice Cream
- Chill all ingredients and equipment for at least 30 minutes before churning.
- Crush Oreos into medium-sized chunks — too fine, and they’ll disappear into the base.
- For extra crunch, reserve a few chopped cookies and sprinkle on top before freezing.
- Use pure vanilla extract for a deeper, more authentic flavor.
Variations to Try
- Mint Oreo Ice Cream: Add ½ teaspoon peppermint extract for a refreshing twist.
- Chocolate Base: Replace ¼ cup milk with chocolate syrup or cocoa powder for double chocolate goodness.
- Cookies & Cream Cheesecake Ice Cream: Blend in 3 ounces of softened cream cheese for tangy richness.
- Vegan Option: Use coconut cream and almond milk with dairy-free chocolate cookies.
This Homemade Oreo Cookie Ice Cream is more than just a dessert — it’s a nostalgic, creamy, cookie-filled delight that brings pure joy with every bite. Easy to make and endlessly customizable, it’s perfect for summer parties, celebrations, or a midnight treat.
Once you try making it yourself, you may never go back to store-bought ice cream again. Dive in, scoop up, and enjoy the sweet simplicity of homemade happiness!