Here’s a delicious and easy recipe for Cookies & Cream Ice Cream, packed with classic Oreo cookie chunks in a creamy vanilla base:
Cookies & Cream Ice Cream Recipe
Servings: 6–8
Time: 4–6 hours (including chilling and freezing)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 15–20 Oreo cookies, roughly crushed (some fine, some chunky)
Instructions
- Make the Ice Cream Base
In a large bowl, whisk together the whole milk, sugar, sweetened condensed milk, and vanilla extract until the sugar is fully dissolved. - Add Heavy Cream
Stir in the heavy cream gently to combine. Avoid whipping it—keep the mixture smooth and pourable. - Chill the Mixture
Cover and refrigerate the base for at least 4–6 hours or overnight until fully chilled. - Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to your machine’s instructions, usually 20–30 minutes, until thick and creamy. - Add Crushed Oreos
In the last 2–3 minutes of churning, add in the crushed Oreo cookies. Let the machine mix them evenly into the ice cream. - Freeze to Set
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm. - Serve
Let the ice cream sit at room temperature for a few minutes before scooping. Serve with extra cookie crumbles on top, if desired!
This Cookies & Cream Ice Cream is a nostalgic crowd-pleaser. Want a version with a chocolate base instead of vanilla?
