Oreo Ice Cream
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This homemade Oreo ice cream is a total hit! Fresh, creamy, perfectly sweet, and packed with delicious Oreo cookies.
The ideal summer dessert to make everyone happy!
Fancy some delicious Oreo ice cream, like now??
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I’m back with another terrific ice cream recipe that’s a breeze to whip up and sure to please both kids and grown-ups. Ready?
The base recipe for this ice cream is essentially the same as the one I’ve used already for my almond ice cream and pineapple ice cream. It’s an eggless base made with a mixture of milk and cream, without using condensed milk or a custard base. And it’s great.
I love it as it’s pretty light, not overly sweet, and has a fresh flavor and fluffy texture that lets the yummy cookie flavor shine through. And no surprise, it’s worlds apart from a store-bought Oreo ice cream.
The recipe is super simple, and all you need is an ice cream maker!
Combine the dry ingredients and the wet ingredients over gentle heat, and once the mixture is cold, pour it into your ice cream maker. No egg yolks, and no egg mixture required, easy peasy.
Next, add the crumbled Oreos. And yep, be generous with your cookie chunks!
Finally, the hardest part is letting it sit in the freezer for the perfect scoop before devouring it straight from the bowl while it’s still fluffy and soft. Yep, that’s your call!
Now, let’s make Oreo ice cream, a delicious treat perfect to enjoy all year round!
List of the ingredients
- Oreo cookies
- Full-fat milk
- Cream
- Sugar
- Honey
- Cornstarch
- Vanilla extract (optional)
Equipment
1. Ice cream maker. I love my Cuisinart ice cream maker.
2. Spoons & measuring cups, or a kitchen scale
3. Saucepan and jug.
4. Freezer container with lid.
How to make Oreo ice cream
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Bring milk, cream, and honey to a gentle simmer, then stir in sugar and corn flour (and vanilla, if using). Whisk for 2-3 minutes. Refrigerate until cold.
- Next, pour the mixture into the ice cream maker and press the “go” button.
- After 10 minutes, chop the Oreos and add them to the ice cream mixture.
- Stop the machine as soon as the ice cream is ready and the cookies are incorporated.
- When your Oreo ice cream is ready, you can enjoy an indulgent soft serve, or transfer it to an aluminium or plastic container and freeze just until set. I use this bread pan, covered with aluminium foil or plastic wrap.
Now, look below – isn’t that delicious? The perfect, yummy frozen treat!
Tips for success!
1. The ice cream maker bowl must be frozen before use; no shortcuts! Typically, it requires 12 hours, depending on the model (my Cuisinart ice cream maker requires 24 hours). The colder, the better!
2. Make sure the ice cream mixture is fridge cold.
3. No “greysh” ice cream. Grind a few cookies and add their “Oreo cocoa powder” to the mixture. This simple trick will make the ice cream base more “chocolaty” and inviting.
Recipe notes
Oreo ice cream ingredients
Oreo cookies: of course! I used a 5oz/150g pack of classic Oreos, but you can add a bit more if you prefer, especially to top the ice cream with plenty of Oreo cookie pieces (and I’m not saying no here!). You can also use other types of Oreos, although the classic Oreo is our favorite cookie.
Cream: I’m based in the UK and use whipping cream (not double cream), but if you’re in the US, I recommend using heavy cream, which has a similar fat content (about 35%).
Whole milk: Good-quality full-fat milk.
Sugar: It adds the perfect amount of sweetness without making the ice cream oversweet, but it’s also essential for its texture, as it helps prevent the formation of crystals.
Honey: It’s combined with sugar to achieve the perfect, balanced sweetness. But honey is also great for keeping homemade ice cream soft in the freezer. It’s important not to skip this ingredient.
Cornstarch: This white, starchy powder thickens the cream and milk mixture, and no eggs are required. If you’re based in the UK, cornflour works just fine.
Vanilla extract: Delicious as usual, but it’s not essential – I wouldn’t make a special trip to buy vanilla extract (the Oreo cookies pack big flavor!).
No ice cream maker?
If you don’t have an ice cream maker, you can also use the freeze-and-stir method (check out this recipe for instructions on how it works). You need minimal equipment if you use this method, but it takes longer, and you must stir it frequently to prevent an icy consistency.
WHY THE RECIPE WORKS
- This ice cream is egg-free and made with milk and cream, which creates a smooth and creamy texture.
- The recipe uses two stabilizers: cornstarch, which thickens and prevents the formation of big ice crystals, and honey, which doesn’t quite freeze and keeps the ice cream soft.
- It’s perfectly sweet thanks to honey and sugar.
- The crumbled cookies add plenty of Oreo flavor, texture, and color!
STORAGE TIPS
Store the Oreo ice cream in a freezer-safe container with a tightly closed lid. I recommend using a wide and flat container that helps the food freeze faster.
It keeps very well for one week.
MORE FROZEN DESSERT RECIPES YOU’LL LOVE
- Pumpkin ice cream
- Pineapple ice cream
- 2-Ingredient chocolate banana nice cream
- Apple ice cream
- Frozen strawberry yoghurt
Please let me know if you make this Oreos ice cream recipe or if you have any questions. Leave a comment, send me a message, or rate it. I would love to hear from you!
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Homemade Oreo Ice Cream Recipe
Ingredients
Ice cream Mixture
- 1 ¼ cup (300 ml) Heavy cream (35% fat content)
- 1 ½ cup (360 ml) Full-fat milk
- 2 tablespoon (40 grams) clear runny honey
- ⅔ cup (130 grams) sugar
- 2 tablespoon (20 grams) cornstarch
- ½ teaspoon vanilla extract (optional)
- 5oz/150 grams oreo cookies, plus more to garnish
Instructions
- Important: Remember to put the ice cream maker bowl in the freezer for at least 16 hours, although some models (like Cuisinart) require 24 hours. Check the manufacturer's instructions.
- Make the ice cream mixture: Add the milk, cream, and honey to a large saucepan, and heat gently until barely simmering (no medium heat, and no boil). Stir sugar and cornstarch together in a bowl, add them to the saucepan, add vanilla (optional), and whisk the mixture for about 2-3 minutes over low heat until slightly thickened. Remove from the heat, let it cool, than refrigerate until cold (at least 2 hours).
- Churn: Once the ingredients and the ice cream maker bowl are cold, turn the machine on and add the ice cream mixture slowly. Ensure you follow the manufacturer's instructions.
- Chop and add the Oreos: Using a rolling pin or a Chef's knife, chop the Oreos into small pieces. I recommend keeping 3 or 4 cookies aside and grinding them in a food processor so that you can add some "Oreo" powder to the mixture for color and more flavor. After 10-15 minutes of churning, when the ice cream starts to look creamy and nearly done, add the chopped and ground Oreos and let the ice cream maker continue to churn until well combined.
- Serve: When the oreo ice cream is ready, you can enjoy it immediately when it's still soft, or you can smooth it into a freezer-safe container and freeze it for at least a few hours before enjoying it. For extra texture and joyful chunks of cookies, top with crumbled oreos. Enjoy!
