Cuisinart Oreo Cookie Ice Cream
A rich, creamy homemade Oreo ice cream made with a custard base and chunks of everyone’s favorite cookies. Perfectly indulgent and easy to make with a Cuisinart ice cream maker!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: ~7–10 hours (includes Chilling & Freezing Time)
- Yield: About 1 quart (4–6 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 tablespoon vanilla extract
- 6 large egg yolks
- 1 ¼ cups granulated sugar
- 14 ounces Oreo cookies (crushed into bite-sized pieces)
Instructions
- Prepare the Custard Base: In a saucepan, heat heavy cream, milk, and vanilla over medium heat until steaming with small bubbles around the edges (about 8 minutes). Do not boil.
- Temper the Eggs: In a bowl, whisk egg yolks and sugar until thick and pale. Slowly ladle in a small amount of the hot milk mixture while whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan, stirring constantly.
- Cook the Custard: Continue cooking on medium-low heat until the mixture reaches 180°F and coats the back of a spoon. Remove from heat.
- Chill: Strain the custard through a fine mesh strainer into a bowl set over an ice bath. Cool completely, then cover with plastic wrap directly on the surface and refrigerate for at least 4 hours or overnight.
- Crush Oreos: Place cookies in a resealable bag and crush into bite-sized pieces using a rolling pin or your hands. Reserve about ¾ cup for mixing during churning; save larger chunks for layering later.
- Churn: Pour the chilled custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes). Add ¾ cup of crushed Oreos in the last few minutes of churning for even distribution.
- Layer and Freeze: Transfer half of the churned ice cream to an airtight container, sprinkle half of the reserved Oreo chunks on top, then repeat with remaining ice cream and cookies. Smooth out the top, cover tightly, and freeze for at least 2 hours to firm up.
Notes
Serving Suggestions: Serve in bowls or waffle cones topped with extra crushed Oreos or chocolate syrup for an indulgent treat. Pair with warm brownies for an extra decadent dessert!
Tips & Tricks:
- Ensure your ice cream maker bowl is frozen solid (at least 24 hours) if it doesn’t have a built-in compressor.
- Chill your custard base thoroughly (40–42°F) before churning to ensure proper freezing in the machine.
- Avoid over-churning to keep your ice cream smooth and creamy.
Storage & Reheating: Store in an airtight container in the freezer for up to 2–3 weeks. Let sit at room temperature for about 10 minutes before scooping if frozen solid.
Find it online: https://icecreamin.com/cuisinart-oreo-cookie-ice-cream/