Putting together a homemade version of the classic combination of oreo cookies and ice cream is an idea I wish I would have had as soon as I got my ice cream maker. Summer treats and desserts are a nightly occurrence right now in our house, and this recipe only takes 30 minutes once the machine is turned on. Most of the ingredients you already have in your fridge too! You don't even need eggs and you still get the creamy texture associated with the best homemade ice cream.
There are no churn options out there, but I do use a Cuisinart countertop ice cream maker. I love this little machine and highly recommend it. I grew up with a hand-crank ice cream machine and while I love the nostalgia... you can't beat the speed or the ability to stay indoors while making this ice cream!
Steps to Making Oreo Ice Cream
- Make your ice cream base. I used my vanilla homemade ice cream recipe as a base and it worked really well! It's in the recipe card below, but you'll need milk, sugar, heavy whipping cream and vanilla. No eggs required! And of course, oreos!
- Crumble your oreos that are going into the mixture. You can add them to a food processor or use a rolling pin to smash them into crumbles/tiny pieces.
- Add the crumbled oreo pieces to the ice cream base, and add to the refrigerator. Allow the ice cream mixture to completely chill, preferably overnight.
- Add your ice cream to your ice cream machine, and following the manufacturer's instructions make your ice cream.
- Top with extra oreo pieces and serve immediately or allow to harden further in the freezer. You will get more of a solid ice cream texture if you pop it back in the freezer for a few hours after removing it from the ice cream machine. Store in an airtight container for up to two weeks.
- I leave my ice cream bowl in the freezer. I actually store popsicles in it. (Have you tried our Lemonade Popsicles yet?) Then it's always ready to go and I don't have to wait for it to freeze before starting my ice cream.
- Be sure to let your mixture chill for at least 3-4 hours. The chilled liquid does make a difference in the speed of which the machine can whip together that creamy texture. If you can, let it chill overnight.
- Before scooping your ice cream, (here's the scoop I have and love) run it under hot water so that it's easier to get through the ice cream. You may also allow your ice cream container to thaw for a few minutes before serving.
- These containers are perfect for storing homemade ice cream in your freezer. It will last for about 2 weeks.
I love my Cuisinart countertop ice cream maker, but you can use any kind with this recipe.
There isn't one! The only difference may be if you use a different brand of chocolate cookies with creme filling.
By freezing the bowl that you put in the ice cream machine it allows it to be cold enough to make ice cream. If you don't freeze the bowl the ice cream won't become solid.
Other Flavors and Summer Treats to Try
- Chips Ahoy Ice Cream
- Rocket Pop Popsicle
- S'mores Ice Cream
- Strawberry with Lime Popsicle
- Lemon Bar with Pretzels Ice Cream
- Lemonade Popsicles
Oreo Cookies and Cream Ice Cream
- 1 ice cream maker countertop or any variation, even the old-fashioned hand crank will work!
- 1 ice cream scoop
- 1 set of measuring spoons
- 1 mixer stand or hand mixer, either works.
- 1 bowl to prep the ice cream mixture in.
- ¾ cup sugar
- 1 cup whole milk can use other types of milk if preferred. Whole milk does contribute to the creaminess of ice cream though and I recommend it.
- 1 pint heavy whipping cream
- 12 individual oreo cookies can use substitutes or more/less.
- 2 tablespoon vanilla extract
- Combine your sugar and milk in a bowl, stir to combine until sugar has dissolved.
- Crumble up your 10-12 oreos, you can use a food processor or crush with a rolling pin, in a bag, etc. until they are a fine powder or in small pieces.
- Add your heavy whipping cream, vanilla and oreo pieces to the milk and sugar, combine in your stand mixer or with your hand mixer.
- Put in the refrigerator and allow to chill for at least 4 hours, I would recommend overnight if at all possible. If you haven't already at this point, add your ice cream maker bowl to the freezer and allow to freeze. It has to be frozen before you start making your ice cream.
- Add your ice cream base mixture to your frozen ice cream bowl and turn on your ice cream maker. Some models recommend starting the ice cream machine before you add the mixture, follow your ice cream maker's instructions.
- Allow to spin for 30 minutes or so, (depending on your specific maker) and check on it periodically.
- Remove from ice cream maker, top with additional oreo pieces if desired.
- Store in an air-tight container in the freezer.