A Classic Cookie Favorite in Every Scoop
Few desserts hit the nostalgia button like Oreo Ice Cream. Creamy, rich, and studded with chocolate sandwich cookie chunks, this recipe is a guaranteed crowd-pleaser—whether you’re serving it at a family barbecue, birthday party, or just because it’s Tuesday.
Start with a base of Rich Vanilla Ice Cream or Chocolate Ice Cream—homemade, of course—and let the cookies do the rest. The key is to add the Oreos at just the right moment so they keep their texture without turning soggy.
Ingredients:
- 1 recipe of chilled (not frozen)
Rich Vanilla Ice Cream or Chocolate Ice Cream - 1 cup broken Oreo cookies (about 8 to 10)
Instructions:
- Prepare the base:
- Chill your chosen ice cream base in the refrigerator until cold, but do not freeze it.
- Begin freezing:
- Pour the cold ice cream mixture into your Whynter ice cream maker and begin churning.
- After 10 minutes, when the ice cream has started to thicken, add the Oreo pieces.
- Finish freezing:
- Continue to churn until the mixture reaches your desired consistency.
- For a firmer texture, transfer to an airtight container and allow to ripen in the freezer for 2–4 hours.
Tips for the Best Oreo Ice Cream:
- Use classic Oreos, not double-stuffed; the extra cream can cause the cookie pieces to become too soft.
- Break the cookies by hand for chunkier pieces and better texture.
- Don’t overmix once you add the cookies—gentle churning keeps the pieces distinct.
More Than a Trend
This flavor might be a freezer aisle staple now, but there’s nothing quite like making it yourself. The homemade custard base adds richness that store-bought versions can’t touch, and you’re in full control of how many cookies go in (hint: more is never wrong).
