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Rich, velvety and packed with crispy, chocolatey Oreos, this Cookies and Cream Ice Cream recipe is the ultimate homemade summer dessert!
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Originally published July 2010 and updated September 2025
We are obsessed with this homemade Oreo Ice Cream recipe! It has been our go to homemade ice cream for almost two decades and truth be told, there hasn’t been a summer that we haven’t whipped up a batch or two to indulge our ice cream craving.
Unlike our No Churn Vanilla Ice Cream we shared a few weeks ago, this Cookies and Cream Ice Cream starts with an egg custard base, which helps create a richer, smoother ice cream.
In addition to using eggs, we add in a surprise ingredient, indulgent cream cheese; which enhances the already rich flavor and creamy texture of our homemade cookies and cream ice cream.
As opposed to no churn ice cream, ice cream churned using an ice cream maker, results in less ice crystals formed in the ice cream and yields an ice cream that is silky smooth and has a lighter, more velvety texture.
After churning, we pack it full with chunks of crispy, chocolatey Oreo cookies for the ultimate cookies and cream ice cream!
To say this ice cream is A-M-A-Z-I-N-G is an understatement! If you have never had homemade ice cream you MUST give this cookies and cream recipe a try!
It really is pretty simple to make and the end result is WAY better than anything I have bought at the store or had at an ice cream parlor.
If you never take my advice on anything else, at least take my advice on making homemade ice cream…especially THIS homemade Oreo ice cream!
Helpful Tips and Information:
How to make cookies and cream ice cream in an ice cream maker:
- Prepare your ice cream base according to the recipe and allow it to cool completely.
- Once the ice cream base has cooled completely, cover it with a tight fitting lid and refrigerate for 8-10 hours or overnight.
- The next day, stir the chilled custard, then freeze in your ice cream machine according to the manufacturer’s directions.
- After the ice cream base has churned in the ice cream machine for approximately 20 minutes and the texture is that of soft serve ice cream, add the crumbled Oreo cookies to the machine.
- Allow the ice cream maker to mix in the cookies.
- For soft serve style ice cream, serve immediately or transfer to a freezer-safe container and freeze for at least 2 hours, or until desired firmness.
Ingredients needed to make homemade cookies and cream ice cream with real Oreos:
- Granulated sugar – Granulated sugar adds sweetness and structure. It cannot be substituted with brown sugar, confectioners’ sugar or a natural sweetener.
- Cream cheese – As previously mentioned, cream cheese makes this ice cream recipe richer in flavor and creamier in texture.
- Egg – Eggs added to the ice cream base will yield a smooth and rich ice cream.
- Pure vanilla extract – To add the best natural flavor to our desserts, we always use pure vanilla extract, not imitation vanilla or vanilla flavoring. You could also substitute vanilla bean paste for a stronger vanilla flavor.
- Whole milk – For best results, use whole milk, as anything with a lower fat percentage will change the texture and richness of the ice cream.
- Heavy cream – Heavy cream is essential to the success of this recipe. We have NOT tested this recipe with any dairy substitutes like coconut cream, so we can not recommend them as a dairy free alternative.
- Double Stuff Oreo Cookies – The knock-offs just don’t hold up the same. You want that classic Oreo cream filling and crispy cookie crumble. With that said, for a twist, we have used Girl Scout Thin Mints in place of the Oreos. If substituting Thin Mints, double the amount of cookies called for in the recipe.
Frequently Asked Questions:
Who invented cookies and cream ice cream?
No one really knows where cookies and cream ice cream originated, as many individuals and popular ice cream manufacturers have claimed to have invented this popular ice cream flavor over the years.
The first known individual to make this claim was cookbook author Malcolm Stogo, who claimed to have invented this popular flavor in the mid-1970’s.
However, South Dakota State University claims their dairy plant manager, Shirley Seas and dairy science students Joe Leedom and Joe Van Treeck, invented the ice cream in 1979.
Ice cream manufacturers, Blue Bell and Edy’s/Dreyer’s, have also staked claim to the invention, with Blue Bell trying to file a trademark for the flavor in 1981.
How to store homemade ice cream:
The best way to store homemade ice cream is in a glass or metal loaf pan or bowl with a tight fitting lid.
To help prevent freezer burn, after ice cream is frozen solid, press a sheet of plastic wrap directly onto the top of the ice cream and place a tight fitting lid on top.
If you make ice cream at home frequently, we recommend investing in reusable ice cream containers.
How long does homemade ice cream last in the freezer?
If stored properly, homemade ice cream will keep for about 3-4 weeks in the freezer.
Can I make this ice cream recipe without an ice cream maker?
If you wish to make No Churn Cookies and Cream Ice Cream, please see our No Churn Vanilla Ice Cream or No Churn Chocolate Ice Cream recipes and simply fold in chopped Oreos after the step where you fold the whipped cream into sweetened condensed milk mixture.
CAN I DOUBLE THE RECIPE?
We do not recommend doubling this recipe, as a double amount of the ice cream base may not fit in a standard ice cream maker.
Do you have an ice cream maker that you recommend?
We have had our Kitchenaid Ice Cream Attachment for over 15 years and it works fabulously! You do have to freeze the ice cream bowl for at least 24 hours before using, but I like that it doesn’t take up much storage space and works with a machine I already own.
If you don’t have a Kitchenaid Mixer, we’ve heard great reviews of the Cuisinart Ice Cream Maker Machine.
If you like this homemade ice cream recipe, then you will definitely want to check out our recipe for the Fresh Mint Stracciatella Gelato or our Best Homemade Strawberry Ice Cream!
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Cookies and Cream Ice Cream Recipe
Rich, velvety and packed with crispy, chocolatey Oreos, this Cookies and Cream Ice Cream recipe is the ultimate homemade summer dessert!
Ingredients
- 1 cup granulated sugar
- 4 ounces cream cheese, room temperature
- 1 large egg
- 1 tablespoon pure vanilla extract
- 3/4 cup whole milk
- 1 1/2 cups heavy cream
- 15-20 Double Stuff Oreo Cookies, roughly chopped
Instructions
- In a medium-sized glass bowl, using a hand-held electric mixer, beat together the sugar and cream cheese until smooth and creamy.
- Thoroughly beat in the egg and vanilla. Set aside.
- Bring the milk to a boil in a medium-sized saucepan. Remove from heat and slowly whisk the hot milk into the cream cheese mixture.
- Pour the entire milk and cream cheese mixture back into the saucepan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens enough to coat the back of the spoon. NOTE: Be careful not to let the mixture boil or the egg will scramble.
- Remove from the heat and pour the hot custard through a fine mesh strainer set over a large glass bowl. Allow the custard to cool, then stir in the heavy cream.
- Once the cream mixture has cooled completely, cover with a tight fitting lid and refrigerate for 8-10 hours or overnight.
- The next day, stir the chilled custard, then freeze in your ice cream machine according to the manufacturer's instructions.
- After about 20 minutes of churning, and when the ice cream is semi-frozen in texture, add the crumbled Oreo cookies to the machine
- Allow the machine to mix in the cookies for about 2-3 minutes.
- When finished the ice cream will be soft (like soft serve) but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours, or until firm.
- After ice cream is firm, press a sheet of plastic wrap directly onto the top of the ice cream (to help prevent freezer burn) and secure the container with a tight lid. Return to the freezer until ready to serve. Serve as desired.
Recommended Products
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Cutting Board -
Classic 8 Inch Chef’s Knife -
Electric Hand Mixer -
Wooden Spoon Set -
High Heat Silicone Spatula -
Wire Whisk Set -
Liquid Measuring Cup Set -
Stainless Steel Measuring Spoons and Measuring Cups -
Large Fine Mesh Strainer -
Glass Mixing Bowl with Lid -
Stainless Steel Sauce Pan -
KitchenAid Ice Cream Maker Attachment Stand Mixer -
Ice Cream Storage Container
adapted from The Ultimate Ice Cream Book by Bruce Weinstein
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