Homemade Oreo Ice Cream Recipe Recipe
A sweet, decadent vanilla ice cream base is studded with loads of crushed Oreo cookies to make your dream dessert. This delicious frozen custard treat takes little hands-on time to prepare and results in the most luscious from-scratch ice cream.
How to Make the Best Homemade Oreo Ice Cream Recipe
There’s nothing quite like homemade ice cream on a warm day, especially when it’s loaded with your favorite cookies. This homemade Oreo ice cream combines a silky smooth vanilla custard base with generous chunks of crushed Oreo cookies for the ultimate cookies and cream experience.
The secret to this recipe is using a proper egg custard base rather than a simple cream mixture. The tempering process ensures you get a rich, creamy texture that’s far superior to store-bought versions. Once you taste this decadent frozen treat, you’ll understand why it’s worth the extra effort.
The beauty of making your own ice cream is that you can customize it however you like—use more cookies if you want extra crunch, add cookie pieces mid-churn, or even try different cookie varieties. This recipe yields a generous 8 servings, making it perfect for sharing with family and friends.
Homemade Oreo Ice Cream Recipe
A sweet, decadent vanilla ice cream base is studded with loads of crushed Oreo cookies to make your dream dessert. This delicious frozen custard treat takes little hands-on time to prepare and results in the most luscious from-scratch ice cream.
Ingredients
Ice Cream Base
Mix-Ins
Instructions
Prepare Custard
- Whisk together the heavy cream, whole milk and white sugar in a medium saucepan. Bring to a simmer over medium heat, whisking periodically to help dissolve the sugar. Once it simmers, turn off the heat and allow it to cool for a few minutes. Do not bring to a boil as this can cause the milk to separate.
- Whisk egg yolks and vanilla extract until thickened, about three minutes.
- Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
- Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and coats the back of a wooden spoon. Turn off heat.
Chill & Churn
- Pour over a fine-mesh sieve into a large bowl, then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least 40°F or colder.
- Pour custard into an ice cream maker and churn according to manufacturer's directions. In the last couple minutes of churning, add the crushed Oreo cookies to the ice cream machine.
- Pour the churned ice cream into an airtight, freezer-safe container. Freeze until firm for several hours before serving. Enjoy!
Notes
- Do not bring the cream mixture to a boil as this can cause the milk to separate
- Make sure to temper the egg yolks gradually to prevent scrambling
- The custard must be cold before churning for the best results