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Close up of scoop of cookies and cream ice cream in a waffle cone, surrounded by Oreos.
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5 from 3 votes

Cookies and cream ice cream

This classic cookies and cream ice cream is made with homemade Oreos for maximum crunch and flavor. Its packed with chunks of delicious, chocolatey cookies and creamy vanilla ice cream. Served on its own or in a ice cream cone, its sure to become a family favorite!
Prep Time30 mins
Chilling and freezing time.8 hrs
Total Time8 hrs 30 mins
Course: Dessert, Snack
Cuisine: Austalian
Keyword: chocolate biscuites, chocolate cookies, cookie ice cream, cookies and cream, homemade Oreos, Oreo dessert, oreos, philadelphia style ice cream


  • Ice cream churner or machine


  • Approx. 35 (265gms) unfilled homemade Oreos *or store brough Oreos
  • 1 cup (250mls) full fat milk (3.5%)
  • 2 cups (500mls) thickened cream *or heavy cream or heavy whipping cream
  • 2 flat teaspoons (5gms) tapioca starch *or arrowroot starch
  • ½ cup (120gms) white or castor sugar
  • 1 teaspoon vanilla essence
  • ½ tablespoon (15gms) glucose syrup *optional. Or light corn syrup or dextrose powder


  • Pour the milk and cream into a pot.
  • Add the tapioca starch to a small bowl and add about two tablespoons of the cream and milk mix. Mix well to make a thin slurry.
  • Add the sugar and glucose syrup to the pot and mix well over a medium heat untill mix just starts to bubble.
  • 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 cookies 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 into ice cream machine to churn. When the ice cream thickens up and has almost finnished churning add the smaller cookie pieces.
  • Allow ice cream to finishe churning.
  • Take your ice cream storage container and the larger cookie 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 cookie pieces, followed by the rest of the churned ice cream.
  • Add the last of the large cookie 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 cookies crumbled over the top. Delicious!


The recipe uses my homemade Oreo recipe.  You can use a different type of homemade cookie if you wish or store brough Oreos.  
If using store brough Oreos you can leave the filing in the middle, it won't make to much differnece to your ice cream.