There is something irresistible about a rich, creamy scoop of Cookies & Cream Ice Cream loaded with crunchy Oreo cookie pieces. This homemade version starts with a classic custard base made with milk, cream, egg yolks, and vanilla, creating an ultra-smooth and luxurious ice cream that tastes far better than store-bought. Every bite is packed with creamy vanilla goodness and chunks of chocolate sandwich cookies, making it the perfect treat for both kids and adults.

Whether you’re making it for a summer dessert, a family gathering, or simply because you’re craving cookies and cream, this recipe delivers a rich, creamy, and perfectly scoopable ice cream every time.

Why You’ll Love This Recipe

Rich and creamy custard-based ice cream
Made with simple ingredients
Loaded with Oreo cookie chunks
No artificial flavors
Perfect balance of creamy vanilla and chocolate cookies

Ingredients

2 cups whole milk
2 cups heavy cream
6 egg yolks
¾ cup sugar
1 tablespoon vanilla extract
12–15 Oreo cookies, roughly crushed

Instructions

Prepare the Custard Base

In a saucepan, combine the milk and cream.
Heat over medium heat until steaming but not boiling.

Whisk the Egg Yolks

In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
Slowly pour a little of the hot milk mixture into the yolks while whisking continuously.
Gradually add the remaining milk mixture, whisking constantly.

Cook the Custard

Return the mixture to the saucepan.
Cook over low heat, stirring continuously with a spatula.
Continue until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C).
Do not allow it to boil.

Chill

Remove from heat and stir in the vanilla extract.
Strain the custard through a fine sieve into a clean bowl.
Cover and refrigerate for at least 4 hours or overnight until completely chilled.

Churn

Pour the chilled custard into your ice cream maker.
Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Add the Cookies

During the last few minutes of churning, add the crushed Oreo cookies.
Allow them to mix evenly throughout the ice cream.

Freeze

Transfer the ice cream to a freezer-safe container.
Freeze for 4–6 hours or until firm.

Serving Suggestions

Serve scoops in waffle cones, bowls, or between two cookies for an indulgent ice cream sandwich. Top with extra crushed Oreos, chocolate sauce, or whipped cream for an extra-special dessert.

Tips for the Best Cookies & Cream Ice Cream

Chill the custard thoroughly before churning for the creamiest texture.
Add some larger Oreo chunks for extra crunch.
For a stronger cookie flavor, reserve a few crushed cookies and fold them in after churning.
Store in an airtight container to prevent ice crystals from forming.

Frequently Asked Questions

Can I use any chocolate sandwich cookies?

Yes! While Oreos are the classic choice, any chocolate cream-filled sandwich cookies will work.

Why use egg yolks?

Egg yolks create a rich custard base that gives the ice cream its smooth, creamy texture and helps prevent iciness.

How long will homemade ice cream keep?

Stored in an airtight container, it will keep well in the freezer for up to 2 weeks.

Creamy, rich, and packed with crunchy Oreo cookies, this homemade Cookies & Cream Ice Cream is a timeless favorite that never goes out of style. One scoop is never enough!