Cookies and Cream Ice Cream (Oreo Ice Cream)
This Cookies and Cream Ice Cream is rich, creamy, and loaded with Oreo chunks. This Oreo Ice Cream is made with a custard base for the smoothest, creamiest homemade ice cream you'll ever make.
Servings: 6
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 (rather than a built-in compressor), make sure it's been in the freezer for at least 12–24 hours before you start. This is one of the most common reasons homemade ice cream doesn't set up properly, so don't skip it.
- 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) if using. Heat over medium heat until warm and the sugar has dissolved, but don't let it boil.
- Whisk the egg yolks. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- Temper the eggs. Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly, to gradually raise their temperature without scrambling them. Continue adding the warm milk a little at a time until fully combined.
- Cook the custard. Pour the egg and milk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (this usually happens right around 170–175°F, just before simmering).
- Strain and add cream. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any bits of cooked egg. Stir in the heavy cream and vanilla extract or paste, if using instead of (or in addition to) the vanilla bean.
- Chill completely. Cover and refrigerate the custard for at least 4 hours, or ideally overnight, until completely cold.
- Churn. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, usually 25-60 minutes, until it reaches a soft-serve consistency.
- Add the Oreos. During the last 5 minutes of churning, add your chopped or crushed Oreos so they fold evenly throughout the ice cream without over-mixing or turning soggy.
- Freeze until firm. Transfer to a freezer-safe container. Sprinkle a few reserved Oreo cookie chunks over the top before freezing. Cover tightly and freeze until firm, at least 4 hours or overnight.
Notes
Storage: Store in an airtight, freezer-safe container. For the best texture and flavor, enjoy within 2–3 weeks — homemade ice cream lacks the stabilizers found in store-bought versions, so it's best eaten sooner rather than later.
Nutrition
Calories: 665kcal | Carbohydrates: 77g | Protein: 9g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 199mg | Sodium: 260mg | Potassium: 316mg | Fiber: 2g | Sugar: 61g | Vitamin A: 1171IU | Vitamin C: 0.4mg | Calcium: 165mg | Iron: 7mg
