Cookies and Cream Ice Cream (Oreo Ice Cream)
Posted Jun 04, 2021, Updated Jul 12, 2025
This post may contain affiliate links. Please read our disclosure policy.
The best cookies and cream ice cream recipe! A creamy Oreo ice cream is loaded with crushed and chopped Oreos for a big cookie flavor in every bite!
In my opinion no ice cream shop or store-bought ice cream variety even comes close to being as delicious as homemade ice cream – especially when it comes to this Oreo ice cream recipe.
When you make your own, like this chocolate ice cream, mint chocolate chip ice cream or chocolate peanut butter ice cream, you control the quality of ingredients, amount of add ins, etc. Which is why I created this recipe for the best cookies and cream ice cream ever.
In this recipe, creamy Oreo ice cream is loaded with crushed and chopped cookies for a big Oreo flavor in every bite! No searching through a sea of plain vanilla ice cream to disappointedly find that there are only a few bits of Oreos – this recipe is jam-packed with the good stuff (cookies galore).
Cookies and Cream Ice Cream: Ingredients & Substitutions
Here are a few notes about the ingredients and possible substitutions in this Oreo ice cream recipe.
- Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk.
- Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
- Fine sea salt. if using iodized salt, reduce the amount by half.
- Egg yolks. There is no substitution for egg yolks in this Oreo ice cream recipe.
- Pure vanilla extract. I don’t recommend using imitation vanilla. However vanilla bean paste is a good substitute.
- Oreos cookies: Any sandwich cookie (or really any crunchy cookie of your choice) works well in this recipe. I suggest any flavor of Oreos (we love double stuff ), Trader Joe’s Jo Jo’s, or you can even find a gluten-free variety to make this recipe gluten-free. Just be sure to realize that you process some of the cookies and coarsely chop the rest.
How to Make Oreo Ice Cream
This Oreo ice cream recipe has a few steps, but they are simple and easy to execute! We’ll walk through the process step-by-step, and don’t forget to watch the video.
This cookies and cream ice cream recipe begins by making the ice cream base – because it needs to be chilled until cold.
To begin, warm the half and half, salt and sugar over medium heat. In a separate bowl, beat the egg yolks and add ½ cup of the warm mixture to the egg yolks, then whisk to combine.
Next, add the egg mixture to the half and half on the stovetop. Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely coating the back of a spatula – or reaches 170 degrees F.
Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl, then strain the custard into the heavy cream and discard what is left on the strainer. Add vanilla extract and stir to combine.
Chill
Transfer the ice cream mixture to an airtight container and chill completely in the fridge (preferably overnight).
Churn
Once chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until it begins to thicken and add the finely crushed Oreos. Continue churning until thick and frozen.
Once frozen, transfer the Oreo ice cream to a freezer-friendly container with a lid and stir in coarsely chopped cookies. Then freeze until hardened.
Serve
Enjoy this cookies n cream ice cream with a dollop of homemade whipped cream and chocolate sauce for an extra special treat!
We love using it as one of the layers in this homemade ice cream cake!
Store
This Oreo ice cream can be stored in the freezer for up to 3 months.
Ice Cream Making Tools
- Ice cream maker: I have this Cuisinart Ice Cream maker. I bought it at a garage sale and got a great deal on it! If I was going to purchase a new one, I would get this nicer version Cuisinart Stainless Steel Ice Cream Maker because it’s bigger and newer, and relatively similar in price.
- Storage container: I store our homemade ice cream in a glass tupperware with a lid. There are also great containers that are made for storing ice cream, like these 1-quart storage tubs and this jumbo 2.5 quart container (for larger batches).
- Ice cream scoop: I have a little collection of ice cream scoops! I like using a large cookie scoop because it makes pretty, round servings of ice cream due to the shape and release feature. The shape of this scoop makes it easy to serve ice cream!
Oreo Ice Cream Recipe FAQs
I am partial to egg yolk based ice creams, however you could omit the eggs if desired, but your ice cream will not be nearly as creamy.
Nope! Although I think Oreos are the best, you can use any cookie you prefer. You can choose gluten-free sandwich cookies to make this gluten-free. Trader Joe’s JoJo’s are great in this recipe as well. Even crispy chocolate chip cookies would taste good in this ice cream.
Yes! Cookies and Cream is just a great way to name this ice cream without mentioning a brand.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Cookies and Cream Ice Cream (Oreo Ice Cream)
Equipment
Ingredients
- 2 cups half and half
- 1 cup heavy cream
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- 4 egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup Oreos crushed (10 cookies)
- 1 ½ cups Oreos coarsely chopped (15 cookies)
Instructions
- Warm half and half, salt and sugar mixture over medium heat.
- Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
- Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely coating the back of a spatula – or reaches 170 degrees F.
- Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
- Strain the custard into the heavy cream. Discard what is left on the strainer.
- Add vanilla extract, stir to combine.
- Transfer to an airtight container and chill completely in the fridge (preferably overnight).
- Once chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until it begins to thicken and add crushed Oreos.
- Continue churning until thick and frozen.
- Transfer the Oreo ice cream to a freezer-friendly container with a lid and stir in coarsely chopped cookies.
- Freeze until hardened.
- Serve and enjoy!
Video
Notes
- Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk.
- Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
- Fine sea salt. if using iodized salt, reduce the amount by half.
- Pure vanilla extract. I don’t recommend using imitation vanilla. However vanilla bean paste is a good substitute.
- Oreos cookies: Any sandwich cookie (or really any crunchy cookie of your choice) works well in this recipe. I suggest any flavor of Oreos (we love double stuff ), Trader Joe’s Jo Jo’s, or you can even find a gluten-free variety to make this recipe gluten-free. Just be sure to realize that you process some of the cookies and coarsely chop the rest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a little confused. Is it crushed Oreos or chopped Oreos we add to the mixture? They are different amounts of cookies
You crush some and chop some for maximum Oreo flavor and chunks!
Amazing just perfect! Creamy and no ice crystals at all. I added 20 cookies instead of 15 but I used Natures Way
You can’t go wrong with more cookies! I’m so glad you love this ice cream, Emma!
Perhaps the best homemade ice cream recipe I’ve made. Family and friends love it. Your ice cream recipes never fail me. Thank you!
Thank you so much Colleen! I *love* making homemade ice cream so much – so it brings me so much joy to know you are loving the recipes!
I did the first six ingredients as directed in this recipe, and refrigerated overnight as recommended. In the morning I chilled the bowl and beater to my electric ice cream maker for about 30 minutes. I put the ice cream maker bowl into the machine and started packing the.store bought ice and rock salt around it to stabilize it. I poured the cream mixture into the bowl, covered it with the lid, and topped with the motor unit. I finished layering ice and salt until just at the top of the bowl. Since my maker is a bit difficult to cover and then get the motor unit over, I waited until I was done churning to add the crushed Oreos with a spatula. Then I add the coarsely chopped Oreos in the same way. I put all into my freezer container and froze until late evening, my husband and I both had a couple of scoops, and it was DELICIOUS! We both give this a 5 star. In my machine it took the full 30 minutes to churn.
The best cookies and cream recipe I’ve tried!!! Followed recipe exactly and it turned out amazing. Thanks for the recipe!
This recipe is amazing! I made a switch and did 2 cups heavy cream and 1 cup half and half. However, I just made it again but accidentally heated the 2 cups of heavy cream vs. the 1 cup of half and half. Is that ok or will the final product not be good? Wondering if I should throw out the base and start all over again. Thank you!
I don’t typically leave comments, but I had to because of how good this recipe is. Better than ANY other cookies and cream you’ll have! Taste, texture, and cookie amount is all spot on. It’s so simple, but it’s just perfect! My picky husband won’t stop raving – and he’s not usually a fan of cookies and cream. It’s always been one of my favorites, and this just nails it.
I totally had a Ratatouille moment. Took a bite and it took me straight back to when I was little and my babysitter would have home made ice cream waiting for us after school. Thank you for sharing this so I can share with my kids. I hope they hold this memory the same way I did!
I love that Whitney! I’m so glad you love this recipe and I’m certain your kids will have fond memories of the treats you make for them!
This recipe is out of this world. My brothers said it was better than their favorite ice cream brand (I won’t drop names hehe). They couldn’t stop eating it and they shared it with friends as well—everyone went wild over it.
Thank you SO much <3333
Thank you Michelle! I’m so glad you all love it!