5 from 4 votes
Oreo Ice Cream
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
A wonderful no egg recipe for Oreo Ice Cream, or Cookies n Cream if you prefer!
Servings: 5 cups of Ice Cream | Serves 10
  • 1 cup whole milk
  • 1 cup sugar
  • Pinch vanilla salt
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 30 Oreo cookies yes that’s a lot! Yes you can use less! But why!
  1. In a mixer combine the whole milk, sugar and salt. Whisk until sugar dissolves.
  2. Add your heavy cream and vanilla extract and whisk again until well combined.
  3. Cover the bowl and pop in your fridge for at least an hour, or overnight.
  4. Remove, uncover and transfer to your FROZEN ice cream bowl.
  5. Place the bowl on your machine and turn on.
  6. Mix for about 10 minutes, just until it starts to thicken a bit.
  7. Add crushed Oreos.
  8. Mix again for about another 5 minutes or so.
  9. You can serve immediately if you like a more soft serve version.
  10. Or you can cover it and pop it in the freezer for a couple of hours until it hardens.
  11. Just remember to remove it a few minutes before serving so it’s easier to scoop.
  12. Serve with a big old Oreo smile!
Recipe Notes

Slightly adapted from Cuisinart's Ice Cream Recipe Book

Nutrition Facts
Oreo Ice Cream
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.