An easy, creamy, homemade vanilla ice cream base loaded with crushed oreo cookies. A delicious classic homemade cookies n’ cream ice cream.
I scream, you scream, we all scream for ice cream!
Summer is in full swing and I’m so excited to be sharing this super creamy, scoopable, perfect for ice cream cones, cookies n’ cream ice cream recipe. This oreo ice cream is loaded with cookie chunks. It’s so creamy! No need to worry about melted ice cream drips because this ice cream will be gone before you know it!
This is a must-try recipe for any oreo, ice cream or cookies n’ cream lover out there. It’s a perfect try to beat the summer heat.
DO I NEED AN ICE CREAM MAKER TO MAKE HOMEMADE ICE CREAM?
You don’t actually need an ice cream maker to make ice cream. I will say though, it’s much easier to make it using an electric ice cream maker!
You can make homemade ice cream using many different methods including:
- Ice Cream Maker–a hand-cranked or electric machine that spins a canister packed in ice and salt. This is similar to the one I have (Nostalgia 4 Quart Ice Cream Maker).
- Bag Method–ice cream mixture is sealed in a bag then placed in a bigger bag with ice and salt. Shaken until firm. This method is fun with kids.
- Jar Method— similar to the bag method, place ice cream recipe in a jar then seal. Place the sealed jar in a larger bag with ice and salt. Shake until ice cream is firm.
- Frozen Ice Cream Bowl–mixers such as KitchenAid have an ice cream maker bowl attachment. The bowl is frozen then put in place of the regular mixing bowl. As the mixer mixes the homemade ice cream mixture, it freezes. No ice or salt required. Note though that the capacity of these is much less (usually only 2 quarts or a half-gallon).
Although you can make ice cream using any of these methods, I do believe the final product will vary depending on which method you use. I prefer using an electric ice cream maker as it jumpstarts the freezing process which reduces the size of ice crystals in the ice cream (making a smoother, creamier feeling ice cream).
SHOULD I USE RAW EGGS IN HOMEMADE ICE CREAM RECIPE?
A lot of homemade ice cream recipes call for raw eggs. There is a good reason for this.
I know what you’re thinking… raw eggs though. We add eggs to homemade ice cream recipes because eggs offer color, flavor AND help lessen the formation of ice crystals (giving the ice cream a smoother more creamy texture). All of these are good qualities to have in homemade ice cream.
If you read the ingredients list on most premium ice creams in the store, they have eggs too. It’s not uncommon to see eggs in ice cream as they add more quality to ice cream than you’d think.
As far as safe food practices go, there are a couple of things you should know about using eggs in recipes such as this homemade oreo ice cream recipe.
You could go with straight-up, regular eggs from the store but you run the risk of salmonella or other food-borne bacteria. Not what we’re going for here. It’s recommended, when making homemade ice cream, to use a custard method or pasteurized eggs to ensure all bacteria are killed before freezing.
I find the easiest method for this homemade Mint Oreo Ice Cream is to find pasteurized eggs. These eggs have been treated with low heat to kill any bacteria and are safe to use in homemade ice cream without cooking or heating. They are a little more expensive than regular eggs but will save you a lot of time in making this oreo ice cream recipe.
If you don’t want to splurge or can’t find pasteurized eggs in your local grocery store, you can still make this recipe using the custard method (heat the milk and eggs to 160°F, cool then add the rest of the ingredients and freeze). This method takes longer but will still give you a delicious high-quality ice cream filled with Oreo cookies. I’ll leave a note on the recipe card if you choose to use the custard method when you make this Oreo-filled cookies n’ cream ice cream.
PRO TIP: For time-saving convenience, use pasteurized raw eggs to make this Oreo Ice Cream recipe. You won’t have to wait for the mixture to cool before freezing which can take up to 4 hours.
HOW MUCH DOES OREO COOKIES N’ CREAM ICE CREAM COST TO MAKE?
Prices for supplies may vary depending on location and store you purchase groceries from. I try to shop bulk food stores, use coupons, watch ads and shop sales (like case lot), buy supplies in bulk to save money in the long run and use homegrown produce and herbs when available. These are a great way to stay within my grocery budget without sacrificing flavor or nutrition.
HERE’S MY INGREDIENTS LIST AND COSTS:
- Heavy whipping cream (WinCo) – $3.38
- Whole milk – $0.26
- Eggs – $0.48
- Sugar – $0.30
- Oreo cookies (cheaper if you go with a generic brand) – $2.00
- Vanilla extract – $0.50
- Salt – $0.01
The total cost for this homemade cookies and cream ice cream recipe is about $6. That’s about a gallon of premium oreo ice cream for six bucks! That’s AWESOME!!! and did I mention you know exactly what’s in the ice cream recipe because it’s homemade. You control what goes in it (just one more reason why I love homemade over store-bought).
WHAT’S YOUR FAVORITE ICE CREAM FLAVOR?
Here are a few other homemade ice cream treats we’ve enjoyed:
- Healthy Banana Nice Cream – made out of 100% banana
- Homemade Nutter Butter Ice Cream – loaded with Nutter Butter cookies and peanut butter
- Gluten-Free Ice Cream Tacos – Homemade shells filled with ice cream and dipped in chocolate… SO GOOD!
- Homemade Mint Oreo Ice Cream – one of our favorite ice cream flavors!
- No-Churn Rocky Road Ice Cream – easy and delicious! No eggs, ready to freeze in 5 minutes or less.
Here’s the full printable recipe. I hope you enjoy this oreo ice cream recipe as much as we have!!!
- 2 cups whole milk
- 4 eggs or 8 yolks, beaten
- 2 cups sugar
- 4 cups heavy whipping cream
- 1 Tbs vanilla
- 1/4 tsp salt
- 4 cups crushed Oreo cookies, about 24-26 cookies
**See notes if using pasteurized eggs to speed up prep time. If using regular unpasteurized eggs, use the Custard Method below (longer process).
- In a saucepan, heat whole milk and eggs over medium heat until mixture reach 160°F. Make sure you whisk or stir the mixture continuously to avoid cooking the eggs or scorching the mixture. DO NOT LET THE MIXTURE BOIL. Remove from heat immediately once the mixture reaches 160°F.
MAKING THE ICE CREAM MIXTURE:
- Add sugar to the egg mixture. Stir for 30 seconds to a minute to help sugar begin to dissolve.
- Add remaining ingredients EXCEPT for the crushed Oreo cookies.
- Pour mixture into ice cream maker tub. Chill in the fridge for 2-3 hours before churning.
- When ready, follow manufacture directions on how to properly use your electric ice cream maker. **See notes about ice and salt for ice cream maker.
- Ice cream will begin to thicken within 20-30 minutes. When done, the mixture should be to the top of a 4 qt ice cream maker tube. Fold in Oreo chunks, pour into a freezer-safe container. Press a piece of plastic wrap on the surface of the soft frozen ice cream then place container lid on top. Freeze (preferably in a deep freezer) for at least 4 hours or overnight before serving.
Using pasteurized whole eggs can speed up the homemade ice cream making process by several hours. You can find pasteurized eggs in some grocery stores or specialty health food stores. They are a little more expensive but will save you quite a bit of time. When using pasteurized whole eggs you can skip the custard (cooking) method and go straight to mixing the ingredients and churning the ice cream. No need to chill the mixture before churning because it will already be cold.
Make sure you follow your ice cream makers ice to salt ratio. The amount of salt needed can be up to 2-4 cups. If you don't use enough salt with the ice, it won't freeze the ice cream is the ice will not be cold enough. The salt lowers the temperature of the ice which will freeze the ice cream mixture faster.
This recipe can be halved. Prep and freezing time will be similar to a full batch.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 434 Total Fat: 24g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 105mg Sodium: 230mg Carbohydrates: 50g Fiber: 1g Sugar: 34g Protein: 6g
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