This homemade Oreo ice cream with Oreo pieces is packed with chunks of delicious, chocolatey Oreos swirled through creamy vanilla ice cream.
This cookies and cream ice cream is full of the good stuff, creamy vanilla ice cream packed with chunks of delectable Oreos. It's a churned ice cream made with an ice cream maker and no sweetened condensed milk.
No ice cream maker? No problem! Follow my steps below for how to make this easy oreo ice cream dessert without an ice cream maker.
Why you'll love this recipe
- Recreate your favorite cookies and cream ice cream at home with this copycat Oreo ice cream recipe.
- Made with plenty of delicious Oreo cookie pieces
- Make it with original Oreos or mix things up with your favorite Oreo flavors.
Or if you're in the mood for more delectable ice cream check out my full collection of Cuisinart ice cream maker recipes (that work well in other brands ice cream makers too!).
Oreos: I used regular Oreos but you can use whatever Oreo flavor you like or a different brand of filled or unfilled cookie.
Granulated sugar: also known as white sugar, is best in this recipe. You could use castor sugar if you prefer or experiment with brown sugar to give the ice cream some caramel notes.
Thickened cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping or whipping cream which is similar.
Milk: this recipe uses full-fat milk with a fat content of about 3.5%.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget
Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrowroot powder or cornflour in the same volume.
Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoopability of the ice cream.
You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add too much or your ice cream will melt in a red hot minute!
How to make Oreo ice cream
See the full recipe card at the end of the post for ingredient amounts and instructions.
Measure out the milk. Add the tapioca starch to a small bowl. Add two tablespoons of the measured milk to the tapioca starch and still well to form a slurry.
Add the milk, cream, sugar and glucose syrup to a small pot on the stove. When measuring the glucose syrup ideally use a digital kitchen scale, otherwise make sure it's a flat tablespoon. Heat on medium and stir well until all the sugar and syrup is fully dissolved.
Add tapioca starch slurry and stir well for a few minutes on medium-low heat. Remove from heat and allow to cool for about a few minutes. Transfer to a heatproof container and chill well in the fridge, ideally for about four hours and up to overnight.
While the base is chilling prepare the Oreos. The trick to getting great texture in this ice cream is to make two different-sized Oreos and pre-freeze them before adding them to your ice cream.
Take about half the Oreos and cut them into quarters. Put them into an airtight container and into the freezer.
Take the other half of the Oreos and cut them into much smaller pieces. You want them to be about ¼ inch big or smaller. If necessary transfer to a bowl and give a few bashes with a pestle or the end of a rolling pin. Transfer to another airtight container and freeze.
Once the ice cream mix has chilled put your ice cream storage container in the freezer to chill. If using a self-churning ice cream machine turn it on about ten minutes before churning, otherwise take the churning bowl out of your freezer right before churning.
Remove your ice cream base from the fridge and give it a stir. Churn the ice cream. When the ice cream has nearly finished churning and is nearly the consistency of soft serve, add the container of smaller frozen Oreo pieces.
Allow the ice cream to finish churning. Remove the storage container from the freezer. Put about a third of the larger frozen Oreo pieces into the bottom of the container. Add half the churned ice cream. And another third of the larger frozen Oreo pieces. Add the remaining ice cream. Finally top with the last of the larger Oreo pieces. Cover and freeze for about four hours or until firm.
How to serve
To serve this Oreo cookie ice cream remove it from the freezer, scoop and enjoy! Fabulous with some extra Oreos crumbled over the top, in a waffle cone or as it is. Delicious!
How to store
You can store this Oreo biscuit ice cream in an air-tight container in the freezer for up to two weeks for the best texture. It will still taste good after this but may become icier over time.
Recipe tips and frequently asked questions
Is Oreo ice cream the same as cookies and cream ice cream?
Yes they are the same thing. In fact according to South Dakota State University Oreo ice cream was invented by dairy plant manager Shirley Seas in 1979 by mixing Oreos into ice cream. It was later changed to the more generic cookies and cream ice cream. The flavor was never patented and several other companies have also laid claim to inventing this iconic flavor!
What sort of Oreos should I use?
I love using original Oreos in this ice cream. But you could also switch it up with different flavors such as golden, chocolate, cinnamon bun or really any other flavor of Oreo you like! The only flavors I don't recommend are the chocolate coated ones. The chocolate probably won't be a nice texture once frozen in the ice cream (you can read all about why regular chocolate isn't great in ice cream in my chocolate chip ice cream recipe).
Or for something truly special you can make this with my homemade Oreos, yum!
Can I make this without an ice cream maker?
You sure can. To make this without an ice cream machine make the base as per the recipe until you get to the churning part. Put the ice cream into your chilled container and freeze for one hour. Working quickly remove the ice cream from the freezer and whisk it, taking care to scrape the edges which will start to freeze first.
Return to the freezer for another hour. Remove and whisk again. Repeat for another two to three times or until the ice cream resembles soft-serve ice cream. Then allow it to continue freezing until firm.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
Oreo Ice Cream
- ice cream machine
- 2 flat teaspoons (5gms) tapioca starch
- 1 & ¼ cup (315mls) full fat milk (3.5%)
- 2 packets (265gms/approx 26 whole Oreos) Oreos or approx 36 unfilled homemade Oreo halves.
- 1 & ¾ cups ( 435 mls) thickened cream
- ½ cup (120gms) white sugar
- 1 teaspoon vanilla essence
- 1 & ¼ teaspoons teaspoons (10gms) glucose syrup
- Measure the milk and put int into a pot. Remove about two tablespoons and mix in a small bowl with the tapioca starch to form a slurry.
- Add the cream, sugar and glucose syrup to the pot with the milk. Heat over a medium heat, stiring well until the sugar and syrup are dissolved.
- Reduce heat to low, add tapioca slurry and stir well. Continue to cook for another couple of minutes, then remove from heat.
- Add vanilla essence and stir well.
- Transfer mix to a heat proof container, cover and chill in fridge for at least four hours.
- While the ice cream base is chilling chop you your Oreo cookies.
- To get a range of textures in your ice cream you need to cut up the Oreos into two separate batches and freeze them while the ice cream base is chilling.
- For batch one, take half the cookies and cut into quarters. Put into an airtight container and freeze.
- For batch two, take the other half of the cookies and cut into finer pieces. You can give them a bash in a mortal and pestle or with a rolling pin if needed. Put into an airtight container and freeze.
- Put your ice cream storage container into the freezer to chill.
- If using a self refrigerating ice cream machine turn it on for about ten minutes to chill before churing the ice cream.
- Remove the ice cream base from the fridge, give it a stir if you need to and pour it into ice cream machine to churn. When the ice cream thickens up and has almost finnished churning add the smaller Oreo pieces.
- Allow ice cream to finishe churning.
- Take your ice cream storage container and the larger Oreo pieces out of the freezer.
- Working quickly put about a third of the larger pieces on the bottom of the container. Put half the churned ice cream on top.
- Put another third of the larger Oreo pieces, followed by the rest of the churned ice cream.
- Add the last of the large Oreo pieces and pat down briefly to put them into the ice cream.
- Cover and freeze for at least four hours, or untill firm.
- To serve remove from the freezer, scoop and enjoy! Fabulous on its own, or with some extra Oreos crumbled over the top. Delicious!
- You can use store-bought or my homemade Oreos in this recipe, or a different brand of filled cookie. If using store-bought Oreos you can leave the filing in the middle, it won't make to much difference to your ice cream.
- If you don't use glucose syrup your ice cream may freeze a little firm. Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly).
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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