Remember those summer days of dipping Oreos into milk until they softened just right? Now imagine turning that blissful moment into a creamy, dreamy ice cream you can enjoy anytime. This recipe is all about combining the classic chocolate-and-cream flavor of Oreos with the magic of homemade ice cream.

Whether you’re new to ice cream making or have a few batches under your belt, this recipe is simple enough to follow and leaves room for personal touches. And the best part? You only need a Cuisinart ice cream maker and some basic ingredients to whip it up.

What to Expect

Here’s a quick rundown:

Prep Time: 30 minutes
Cook Time: 20–25 minutes
Chill Time: 6–10 hours (custard + final freezing)
Yield: About 1 quart (4–6 servings)

Feel like doubling up? Go for it—just make sure your ice cream maker can hold it all.

Level of difficulty? Moderate. You’ll make a custard base, which is a fancy way of saying you’ll cook milk, cream, and eggs until they’re lush and silky. But don’t worry—I’ll walk you through it step by step.

What You’ll Need

Tools:

Heavy saucepan
Whisk
Mixing bowls
Instant-read thermometer (optional but helpful)
Fine mesh strainer
Ice cream maker (like a Cuisinart)

Ingredients:

2 ½ cups heavy cream – for that rich, creamy texture
1 ½ cups whole milk – balances the custard’s richness
1 tablespoon vanilla extract – because vanilla makes everything better
6 egg yolks – gives the base its silky smoothness
1 ¼ cups sugar – for just the right sweetness
14 ounces Oreos – crushed, because chunks of cookies = happiness

Substitution Ideas:

Going dairy-free? Use coconut cream and almond milk.
Need gluten-free? Swap in gluten-free Oreos.
Looking for less sugar? Try a natural sweetener like honey or stevia.

How to Make It

Step 1: Make the Custard Base

Heat the cream, milk, and vanilla in a saucepan over medium heat. Stir often, and keep an eye out for tiny bubbles around the edges—don’t boil it.
In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Slowly—really slow—ladle a small amount of the hot cream mixture into the eggs while whisking. (This prevents scrambled eggs!)
Pour the egg mixture back into the saucepan. Stir constantly over medium-low heat until it thickens slightly and reaches about 180°F (or coats the back of a spoon).

Step 2: Chill the Base

Strain the custard through a fine mesh strainer into a clean bowl. This catches any cooked bits.
Place the bowl in an ice bath (a larger bowl filled with ice water) until it’s cool to the touch. Then, cover the surface with plastic wrap to stop a skin from forming and pop it in the fridge for at least 4 hours (or overnight).

Step 3: Crush the Oreos

Put the cookies in a zip-top bag and crush them with a rolling pin. Want variety? Keep some chunks big and crumbly while smashing others into fine crumbs.

Step 4: Churn the Ice Cream

Once your custard base is chilled, pour it into your ice cream maker. Let it churn for about 20–25 minutes—that’s when it’ll reach soft-serve consistency.
In the last 5 minutes, toss in ¾ cup of the crushed Oreos so they mix evenly.

Step 5: Layer and Freeze

Spoon half of the churned ice cream into a container. Sprinkle some of the larger cookie chunks on top. Repeat with the rest of the ice cream and cookies, layering as you go.
Smooth out the top, cover tightly, and freeze for at least 2 hours to firm up.

Tips, Variations, and Fun Twists

Want to Mix It Up?

Add peanut butter swirls for a salty-sweet combo.
Use Golden Oreos for a vanilla twist.
Toss in some crushed peppermint candies for a holiday vibe.

Dietary Swaps:

Dairy-free? Coconut cream works beautifully.
Watching sugar? Use a sugar substitute like erythritol.

Seasonal Ideas:

Summer? Add fresh strawberries or raspberries.
Winter? Swirl in caramel or sprinkle in cinnamon sugar.

Serving and Storing

How to Serve:
Scoop this creamy Oreo goodness into a waffle cone or dish. Top with extra crushed cookies or a drizzle of chocolate syrup. Feeling fancy? Pair it with warm brownies for an over-the-top treat.

Storage:
Keep your ice cream in an airtight container in the freezer. To avoid freezer burn, press a piece of plastic wrap directly onto the surface. It’ll stay fresh for 2–3 weeks (if it even lasts that long).

There you go—a delicious homemade Oreo ice cream recipe that’s sure to impress any family, friend, or cookie lover. Give it a try and let the creamy, cookie-filled magic happen!