Cookies and Cream Ice Cream (Oreo Ice Cream)
Updated May 09, 2026
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This homemade cookies and cream ice cream recipe is rich, creamy, and loaded with crushed and chopped Oreos in every bite! Better than your favorite store-bought or ice cream shop varieties, this Oreo ice cream is easy to make in an ice cream maker!
I think homemade ice cream is always better than store-bought – and this oreo ice cream recipe is no exception!
When you make homemade ice cream, 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).
Why You’ll Love This Cookies and Cream Ice Cream
- Super creamy oreo-infused custard base
- Loaded with Oreo cookies in every bite
- Better than store-bought cookies n cream ice cream
- Easy to make in an ice cream maker
- Made with 8 simple ingredients
- Perfect make-ahead summer dessert
- Easy to customize with different sandwich cookies (GF, different flavors, etc).
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.
– Christina
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 Homemade 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.
What to Serve with Cookies and Cream Ice Cream
Here are some serving suggestions for this cookies n cream ice cream!
- chocolate sauce
- homemade whipped cream
- on top of warm brownies
- sandwich it between two chocolate chip cookies
- use it as a layer in this ice cream cake
- serve it on a waffle cone!
How to Store Oreo Ice cream
This Oreo ice cream can be stored in the freezer for up to 3 months in an airtight contianer.
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!
More Homemade Ice Cream Recipes
Like I said, I’m passionate about homemade ice cream, try these flavors:
- The best homemade chocolate ice cream
- Cookie dough ice cream (with tons of cookie dough)
- My favorite flavor homemade chocolate peanut butter ice cream
- Classic homemade vanilla 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.
Yes, you’ll have to churn it by hand. Stir it every 30 minutes in the freezer until hardened.
Any sandwich cookie works well in this recipe!
Egg yolks create a rich custard base that is smooth and creamy – without them your ice cream could be icy.
Absolutely – I almost always use double stuff oreos!
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)
Video
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!
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 have to say this is the BEST ice cream I’ve ever made. My dad made your chocolate ice cream this past Thanksgiving and it was the star dessert – not even pie came close. I was researching ice cream recipes for an upcoming birthday party & WOW! I made it last week and devoured it in a few days. I’m making 2 batches of this since we’ll have lots of kids.
I’m so happy you love both ice cream recipes, Megan! I am *very* passionate about creating great ice cream recipes so it makes me so happy to know people love them!