Oreo Ice Cream

Blending Oreos with cream and milk makes for a rich, smooth Oreo Ice Cream that tastes exactly like our favorite store-bought cookies. This is most definitely not your everyday cookies and cream ice cream.

ice cream in bowl with extra Oreos, pan of ice cream in background on table

After making my longtime favorite cookies and cream ice cream a while back, I had an idea for an Oreo ice cream and I couldn’t get it out of my mind. I picked up more Oreos at the store and as soon as I got home I dumped a dozen of them into the blender and went to work. (It’s a hard life, but someone has to live it.)

Oreos are a weakness of mine and I have to admit that they are very rarely allowed into my house, because I have to exercise so much self-control when they are near me. And, while I really love making things from scratch, I also know that there are some things that you just can’t recreate at home.

For me, Oreos are one of those things. So, for the sake of having the best chocolate cookies, swirled together into this Oreo ice cream, keeping them in the pantry is a hardship that I’m willing to bear.

oreos in blender, pouring milk over them

Ingredients and Substitutions

Cookies – I love Oreos. I’ve tried some off brand and other kinds of sandwich cookies, but for me, Oreos are the best. If you prefer another chocolate sandwich cookie, swap it here.

The Dairy – You’ll want to use milk and heavy cream to form the smooth, creamy base.

Sugar – I use slightly less sugar than average for my ice cream recipes, because of the sweetness contributed by the Oreos.

Vanilla – Vanilla is a classic ingredient for making ice cream taste rich and warm, while adding a touch of mild sweetness.

Kosher Salt – I love the way salt brings out more flavor in sweet recipes.

pouring cream into blender with oreos and milk

Notes on Equipment

Blender. This is THE blender. I’ve tried what feels like them all. The fancy ones. The trendy ones. I’ve come full circle. This basic blender is the same style that my grandma used, and I couldn’t be happier.
Measuring cups and spoons
Sharp knife
Cutting board
Ice cream maker
Freezer safe storage containers

How to Make Oreo Ice Cream

Blending the Milk and Cookies: To start, I place a dozen cookies in the blender and then pour in 1 cup of milk. I blend the two until well combined.

Adding the Remaining Ingredients: Once blended, you’ll add the cream, sugar, salt, and vanilla to the pitcher and blend again until the mixture is smooth.

Churning: After all ingredients have been thoroughly combined, I pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.

Chopping the Cookies: As the ice cream churns, you’ll want to chop the remaining 12 cookies into bite-sized pieces.

layering ice cream and oreos in pan for freezer

Stirring in Chopped Cookies: When the ice cream has finished churning, I transfer it to a freezer safe container and layer in the chopped cookies, scooping a bit more ice cream at a time along with a sprinkling of cookies until distributed evenly throughout.

Storing & Serving: Last, you’ll just stash the finished ice cream in the freezer until it is firm and scoop-able and you are ready to serve it.

Expert Tip

Because the Oreos also contribute sweetness, I typically go light on the added sugar when I’m blending the base. Then, I taste a spoonful of the mixture and add sugar to taste. Adding too much sugar can result in a dessert that’s a little too sweet for my tastes when it’s time to add the chopped cookies.

Chopping the Cookies – When you’re chopping the cookies for mix-ins, make sure you’re not cutting them too finely. If the pieces are too small, they may dissolve into the ice cream, which will erase the crunchy texture. I usually just quarter the cookies.

Maximizing the Crunch – If you’re aiming for crunchier cookie bites, I sometimes set the chopped Oreos in the freezer for a bit while the ice cream is churning. Allowing them to get good and cold and also keeping the pieces fairly large as well will help prevent them from dissolving into the ice cream.

Let Sit Before Serving – Once I’m getting ready to serve, I usually let the ice cream sit on the counter for 5-10 minutes before scooping. This is a very firm ice cream and giving it a few minutes to warm up will make it much easier to scoop and serve.

ice cream scooped into bowl with extra Oreo standing up in bowl

Make Ahead & Storage

Make Ahead: Yes! This ice cream can be made ahead. It will keep for up to several months in the freezer. Although in my house, it’s unlikely to last longer than a few days.

How to Store: I store my ice creams in airtight containers in the freezer.

scoop of ice cream in little bowl, held in hand

Frequently Asked Questions

Can I make this ice cream without a machine?

Yes! I prefer to use a machine, but if that’s not an option for you, I have full instructions here for making ice cream without a machine. You’ll want to mix in the chopped Oreos after whisking the mixture for 3-4 hours, once it approaches a soft-serve consistency.

Can I substitute half-and-half for milk and heavy cream?

Yes, with a caveat. Half and half is a lighter combination of cream and milk, so the result with be somewhat less creamy and your ice cream will melt faster. It will churn and it will be delicious, but it won’t be quite as rich.

Can I use Double Stuf Oreos?

Yes. The ice cream will be much sweeter. And, because of the added cookie filling, the consistency of the cookies may soften more in the freezer, too.

Place 12 cookies in the blender and add the milk. Blend until fully combine. Add the cream, sugar, salt and vanilla. Blend again until the mixture is smooth. Pour into the ice cream maker and freeze according to the manufacturer’s directions.
While the ice cream is churning, chop or quarter the remaining cookies into bite-sized pieces.
When the ice cream has finished churning, scoop about a third of the ice cream into a freezer safe container and scatter a handful of chopped cookies over it. Repeat with more ice cream and more cookies layering the ice cream and cookies into the container. Freeze until firm and scoop-able.