Here’s a simple and satisfying Cookies & Cream Ice Cream recipe, packed with crushed Oreo cookies and a creamy vanilla base. It’s a nostalgic treat that never goes out of style:
Cookies & Cream Ice Cream
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
- Pinch of salt
- 15–20 Oreo cookies (roughly crushed)
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, mixing gently until smooth. Don’t whip it—just blend until incorporated. - Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 4–6 hours or overnight until thoroughly chilled. - Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to your machine’s instructions, usually about 20–30 minutes. - Add the Oreos
During the last 2–3 minutes of churning, add the crushed Oreo cookies to the ice cream, mixing them in evenly. - Freeze to Set
Transfer the churned ice cream into 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. For extra Oreo crunch, sprinkle some more crushed cookies on top.
This Cookies & Cream Ice Cream is a crowd-pleaser with the perfect combination of creamy and crunchy textures. Want to make it even more indulgent by adding a chocolate fudge ribbon?
