This classic cookies-and-cream ice cream combines a rich, creamy vanilla base with generous chunks of chocolate sandwich cookies for maximum crunch and flavor. Whether served in a cone, a bowl, or alongside a sundae, it’s an easy crowd-pleaser that quickly becomes a family favorite.
Ingredients
Oreos: For the deepest chocolate flavor, use unfilled homemade Oreo halves or plain chocolate sandwich cookies. Store-bought Oreos work fine if you prefer convenience.
Full-fat milk: Use milk with about 3.5% fat for a smooth texture. Low-fat milks tend to produce icier results.
Thickened cream: Also known as heavy cream; aim for roughly 34% fat. Heavy whipping cream is a suitable alternative.
White sugar: Keeps the flavor clean. Light brown sugar will add caramel notes and color if you prefer that profile.
Vanilla essence: Use pure or imitation vanilla to taste.
Glucose syrup (optional): A small amount improves scoopability and lowers the freezing point. Substitute light corn syrup or powdered dextrose if needed—measure carefully to avoid overly soft ice cream.
How to make cookies and cream ice cream
If you plan to make homemade Oreos, prepare them without filling; otherwise use the same quantity of store-bought cookies. The recipe works best when you prepare two different sizes of cookie pieces and freeze them before folding into the ice cream, which preserves texture and prevents the cookies from becoming soggy.
Measure the milk into a small pot. Put two tablespoons of that milk in a separate small bowl and whisk in the tapioca starch to make a smooth slurry.
To the pot with the remaining milk, add the cream, sugar and glucose syrup (if using). Heat over medium, stirring frequently, until the sugar dissolves, about five minutes. Stir the tapioca slurry once more, then add it to the pot and reduce the heat to low. Cook for another minute or two while stirring, then remove from the heat and stir in the vanilla.
Let the mixture cool briefly, then transfer it to a heatproof container. Cover and chill well in the fridge for at least four hours or overnight.
While the base chills, prepare the cookies. Divide the cookies into two portions: half cut into quarters for larger chunks and half chopped into much smaller pieces (about 1/4 inch or smaller) for distribution through the churned ice cream. Place each batch in an airtight container and freeze them until needed.
Just before churning, place your ice cream storage container in the freezer to chill. If using a self-cooling ice cream machine, switch it on about ten minutes before churning.
Remove the chilled base from the fridge, stir, and pour into your ice cream machine. When the ice cream reaches a soft-serve consistency and is almost finished churning, add the smaller frozen cookie pieces so they distribute evenly.
Once churning is complete, quickly layer the ice cream and the larger frozen cookie pieces in your chilled storage container: a third of the large pieces on the bottom, half the ice cream on top, another third of the pieces, then the remaining ice cream, finishing with the last cookies pressed lightly into the surface. Cover and freeze for at least four hours, or until firm.
How to serve
To serve, remove the ice cream from the freezer and let it sit for a minute if it’s very firm, then scoop. It’s excellent on its own, in a waffle cone, or finished with extra crumbled cookies on top.
How to store
Store in an airtight container in the freezer for up to two weeks. Texture may gradually become slightly icier over time, but the flavor will remain delicious.
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Looking for more yummy dessert recipes?
Try other favorites such as homemade Oreos, easy vanilla ice cream, amaretti cookies, or no-churn chocolate ice cream for more treats to enjoy with or without your ice cream.
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📋 Recipe
Oreo Ice Cream
This homemade Oreo ice cream combines creamy vanilla ice cream with crunchy Oreo pieces for a classic cookies-and-cream treat.
Equipment
- Ice cream machine
Ingredients
- 2 flat teaspoons (5 g) tapioca starch
- 1 & 1/4 cups (315 ml) full-fat milk (3.5%)
- 2 packets (approx. 265 g / about 26 whole Oreos) or ~36 unfilled homemade Oreo halves
- 1 & 3/4 cups (435 ml) thickened cream
- 1/2 cup (120 g) white sugar
- 1 teaspoon vanilla essence
- 1 & 1/4 teaspoons (10 g) glucose syrup (optional)
Instructions
- Measure the milk into a pot. Remove about two tablespoons of milk and mix with the tapioca starch in a small bowl to form a slurry.
- Add the remaining milk, cream, sugar and glucose syrup (if using) to the pot. Heat over medium, stirring until the sugar dissolves.
- Reduce heat to low, add the tapioca slurry and stir well. Cook for a further minute or two, then remove from heat.
- Stir in the vanilla essence.
- Transfer the mixture to a heatproof container, cover and chill in the fridge for at least four hours or overnight.
- While the base chills, chop the cookies into two sizes: half into quarters (larger pieces) and half into fine pieces (about 1/4 inch or smaller). Freeze both batches in airtight containers.
- Chill your ice cream storage container or prepare your ice cream machine as directed by the manufacturer.
- Pour the chilled base into the ice cream machine and churn. When the ice cream is nearly done and has a soft-serve consistency, add the smaller cookie pieces to the machine so they fold in.
- Allow churning to finish. Quickly layer the churned ice cream and the larger frozen cookie pieces in the chilled storage container: one-third of the large pieces on the bottom, half the ice cream, another third of the pieces, the remaining ice cream, then the last pieces on top. Press lightly to embed.
- Cover and freeze for at least four hours or until firm.
- To serve, scoop and enjoy—great in cones, bowls, or topped with extra cookie crumbles.
Notes
- You can use store-bought Oreos (filling left in is fine) or homemade unfilled cookies. Either works well.
- If you omit glucose syrup, the ice cream may freeze firmer. Let it sit in the fridge for about 10 minutes before scooping for easier serving.
Nutrition
Estimated per serving: Calories 209; Carbohydrates 15 g; Protein 2 g; Fat 16 g; Saturated fat 10 g. Nutritional values are approximate and may vary by ingredient brands.
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