Store-bought cookies-and-cream pints taste fine… until you churn your own. Fresh dairy, generous Oreo shards (no sad crumbs here), and a custard base that freezes velvety instead of icy—once you go DIY, you’ll never settle for shrink flation grocery tubs again. Bonus: this recipe works with or without an ice-cream maker. Clear a freezer shelf, you’re about to create midnight-snack legend. 🍨
Ingredient Line-Up (Yields ~1½ quarts)
| Component | Amount | Why It Matters |
|---|---|---|
| Heavy cream | 2 cups (480 ml) | Rich body, scoopable texture |
| Whole milk | 1 cup (240 ml) | Balances fat so it’s not butter |
| Egg yolks | 4 large | Silky custard, prevents ice crystals |
| Granulated sugar | ¾ cup (150 g) | Sweetness + softness |
| Vanilla extract | 1 Tbsp | Rounds flavor |
| Fine sea salt | Pinch | Pops sweetness |
| Oreos, coarsely chopped | 18 cookies | ⅔ stirred in, ⅓ folded for chunky pockets |
Vegan swap: 2 c coconut cream, 1 c oat milk, ¾ c sugar, 1 Tbsp cornstarch slurry—skip eggs.
Step-by-Step (Ice-Cream-Maker Method)
- Heat dairy. In a saucepan, combine cream and milk; warm over medium until steam kisses the surface (180 °F).
- Whisk yolks + sugar. Meanwhile, whisk egg yolks with sugar and salt until pale.
- Temper. Slowly drizzle half the hot cream into yolks while whisking prevents scrambling. Return mixture to saucepan.
- Cook custard. Stir constantly on medium – low until it coats a spoon (≈ 170 °F). Don’t boil.
- Flavor + chill. Off heat, stir in vanilla. Strain through fine sieve into a bowl, cover, and refrigerate 4 h (or ice-bath 45 min).
- Churn. Add ⅔ of chopped Oreos during the last minute so pieces stay chunky.
- Ripen. Scrape soft serve into a loaf pan, fold in remaining Oreo chunks, press parchment on top, freeze 4 h.
No-Churn Shortcut
- Whip 2 c cold heavy cream to soft peaks.
- Fold in 1 can (14 oz) sweetened condensed milk, vanilla, and cookie chunks.
- Freeze in airtight tub 6 h done!
Flavor Boosts & Variations
| Twist | Swap / Add | Result |
|---|---|---|
| Mint Chip Oreo | ½ tsp peppermint extract + ½ cup mini choc chips | Thin-Mint vibes |
| Espresso Crumble | 1 Tbsp instant espresso powder dissolved in hot cream | Mocha cookies-and-cream |
| PB Swirl | Microwave ⅓ cup peanut butter, ribbon into churned base | Reese’s meets Oreo |
| Gluten-Free | Use GF chocolate sandwich cookies | Everyone’s invited |
Scooping Tips
- Warm scoop in hot water for perfect rounds.
- 5-minute thaw from freezer for ideal texture.
- Store tightly sealed up to 2 weeks if it lasts.
Final Scoop
Silky custard, bold cookie crunch, and zero unpronounceables this Homemade Oreo Ice Cream eclipses anything from the freezer aisle. Grab that spoon, dessert duty, crushed. 🍪🍦
