Cookies and Cream Ice Cream Recipe photo by Taste of Home
Total Time
Prep: 5 min. Process: 15 min. + freezing
Our cookies and cream ice cream doesn’t hold back when it comes to the amount of Oreo cookies inside, creating a smooth vanilla ice cream and crispy Oreo texture that tastes heavenly.

Updated: Jun. 17, 2024

For me, the best part of cookies and cream ice cream is the texture. I love it when my ice cream disperses big pieces of buried treasure-like mix-ins throughout, but there’s still flavor in every millimeter so you’re not just digging through inches of vanilla ice cream for the good stuff.

That’s what this cookies and cream ice cream recipe is all about. Thick, rich ice cream holds together crispy Oreo pieces that soften just slightly over time. You’ll find both tiny cookie flecks and coarse Oreo chunks in this ice cream, so there’s Oreo cookie in every lick.

Ingredients for Cookies and Cream Ice Cream

Cookies And Cream Ice Cream IngredientsTMB Studio

  • Whole milk: Whenever I make ice cream, I try to buy local whole milk for the best flavor.
  • Sugar: It may be tempting to reduce the sugar, but sweeteners keep ice crystals at bay. We want to keep this ice cream as smooth, rich and ice crystal-free as possible.
  • Heavy whipping cream: Try not to confuse a carton of heavy whipping cream and whipping cream while at the store. They’re not the same type of cream and will give you slightly different ice cream results.
  • Vanilla extract: One of our best tips on how to make professional-quality ice cream is to use quality ingredients. Splurge on the best vanilla extract if you can—it makes a difference!
  • Oreos: You’ll need 10 Oreos to get the cookies and cream effect. I like to chop up a few extra Oreos from the sleeve and layer them on top of the ice cream in the container. I love the added texture, look and, of course, the extra Oreos!

Directions

Step 1: Make the base

Whisk milk and sugar in a large bowlTMB Studio

In a large bowl, whisk together the whole milk and sugar until the sugar is dissolved.

Whisk in cream and vanillaTMB Studio

Whisk in the heavy cream and vanilla extract until combined.

Editor’s Tip: Keep your storage container in the freezer while you make this recipe. That way the ice cream stays cold and doesn’t melt as soon as it hits a room-temperature container.

Step 2: Churn the ice cream

Fill cylinder of ice cream maker no more than two-thirds fullTMB Studio

Fill the cylinder of the ice cream maker no more than two-thirds full. Keep the leftover ice cream base in the fridge to churn later, once the cylinder is cleaned and refrozen.

Adding crushed Oreo's during the last minute of processingTMB Studio

Freeze the ice cream according to the manufacturer’s directions, tumbling in the crushed Oreos during the last minute of processing.

Step 3: Store

A bowl of Cookies and Cream Ice Cream topped with cookie crumblesTMB Studio

Transfer the ice cream to freezer-safe containers, allowing headspace for expansion. Freeze the ice cream until it’s firm, two to four hours.

Recipe Variations

  • Use your favorite cookie: Technically, “cookies” and cream can refer to any type of cookie, so use your favorite! Crispy chocolate chip cookies, peanut butter cookies, oatmeal cookies and even circus animal cookies can be used instead of Oreos. Or, opt for your favorite flavored Oreo like mint, peanut butter or peppermint.
  • Make it gluten-free: Feeding someone who has celiac disease? You can still make this recipe, as long as you purchase the certified gluten-free Oreo cookies. Double-check that all other packaged goods being used are certified gluten-free, too.
  • Don’t be shy about adding more mix-ins: Cookies and cream ice cream is pretty straightforward: vanilla ice cream with crushed-up cookies mixed in. The good news is these two flavor profiles pair with lots of other ones, so don’t be afraid of adding nontraditional ingredients to zhuzh up the flavor and texture. Crushed graham crackers, berry-flavored jams, cut-up brownies, marshmallows fluff or even a Moose tracks and cookies-inspired ice cream can turn this cookies and cream ice cream recipe into something completely new.

How to Store Cookies and Cream Ice Cream

Store your ice cream in an airtight container and keep it in the freezer for up to two months. I like to keep my ice cream more towards the front of the freezer where it’s a bit warmer so it’s easier to scoop.

Cookies and Cream Ice Cream Tips

Indulgent bowl of Cookies and Cream Ice Cream garnished with cookiesTMB Studio

What’s the best way to crush up Oreos?

The best way to coarsely crush Oreos is by chopping them up on a cutting board with a sharp chef’s knife. Or, place them in a resealable bag and securely close the top. Take a rolling pin and give it a few good whacks until the Oreos are coarsely crushed.

Do I have to use an ice cream maker for this recipe?

For this cookies and cream ice cream recipe in particular, you do need an ice cream maker. However, we have our own method on how to make ice cream without an ice cream maker. It’s a simple technique that creates a great-tasting vanilla ice cream. Turn it into cookies and cream ice cream by folding in crushed Oreos once it’s whipped. Easy!

However, in the future, if you’d like to make more complicated homemade ice cream recipes that are beyond vanilla ice cream with mix-ins, we recommend investing in one of the best ice cream makers.

Cookies and Cream Ice Cream

Prep Time 10 min
Cook Time 15 min
Yield 9 servings (1-1/4 quarts)

Ingredients

  • 1-1/2 cups whole milk
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 3 teaspoons vanilla extract
  • 10 Oreo cookies, coarsely crushed

Directions

  1. In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and vanilla.
  2. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding crushed Oreos during the last minute of processing. (Refrigerate any remaining mixture until ready to freeze.)
  3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 334 calories, 23g fat (14g saturated fat), 64mg cholesterol, 82mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 3g protein.

You only need five ingredients for this big batch of ice cream. Make sure to try it with your favorite Oreos. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator
Back to Top