This is the best homemade Oreo cookie ice cream! Thanks to the genius of Stella Parks, the recipe features crushed Oreo cookies steeped in a custard batter, then churned in an ice cream maker with even more cookie pieces.

You've never had Oreo ice cream quite like this before. Oreo fans, this is truly *the* most decadent Oreo-flavored ice cream there is.

Why You'll Love This Recipe

• A high ratio of egg yolks and Oreo crumbs creates a rich, thick custard base that lasts for days in the freezer without getting icy.
• Steeping Oreo crumbs in the custard base yields an intensely flavored cookie base.
• Stella's technique forgoes the popular but tricky and slow method of tempering egg yolks; instead, you mix all the custard ingredients in a pot and slowly heat it until thickened. Read more on why the traditional method of tempering eggs is unnecessary.

Oh, and one more thing. This ice cream recipe uses a traditional custard base and an ice cream machine. Additionally, because the eggs and Oreos are rich enough on their own, the ice cream calls for half-and-half, not heavy cream.

The best part? If you're lactose intolerant like me, you can purchase lactose-free half-and-half (I love Organic Valley's half-and-half) to make this! So no need to worry about any tummy troubles.

Background

The Journey to Silky Smooth Ice Cream

I've been making ice cream for many, many years after my parents gifted me a standard Cuisinart machine over a decade ago. I still remember the first flavor we tried: mocha chip; I loved the soft serve-esque texture that came out of the machine, freshly churned, so creamy and milky with specks of chocolate. I recall enjoying it on its own, then scooped on top of a warm brownie -- so good.

I quickly began experimenting with all the flavors, from stracciatella to mango to pistachio and Oreo cookies and cream. The ice cream was delicious, but after a few days in the freezer, it was icier than a commercial variety or a scoop from my local creamery. Why was that, I wondered.

Homemade Ice Cream vs. Commercial Ice Cream

Soon after, I did some research and found there were a few reasons for this difference:

• Commercial ice cream makers are more efficient than consumer varieties. Consumer appliances take significantly longer to freeze and churn the ice cream, resulting in larger ice crystals.The longer a machine takes to freeze the ice cream, the larger the crystals, and the icier your ice cream will taste.
• Home freezers can't get as cold (and stay as cold) as commercial ones, and it's often harder to control the temperature. They also undergo temperature changes, which can cause the ice cream to thaw slightly in the freezer, then refreeze with larger ice crystals.
• Finally, commercial ice creams often have additives or emulsifiers that help prevent larger ice crystals from forming.

Ice Cream "Hacks" For Better Flavor and Texture

It may seem like the odds are stacked against you to make great homemade ice cream, but rest assured, there are several tricks¹ to ensuring a creamy consistency.

• Fat: Fat performs a whole host of functions in ice cream, from trapping air (which lightens the texture) to keeping the ice cream from melting too quickly.
• Sugar: Obviously, we know sugar makes ice cream taste sweet. But sugar also helps keep the ice cream scoopable and soft in texture. In this recipe, we use granulated sugar and the sugar from the Oreo filling to achieve a creamy texture.
• Alcohol: Alcohol naturally lowers the freezing point of the ice cream, which can yield a softer texture. Too much alcohol, however, can prevent the ice cream from freezing at all. Usually, for a quart of ice cream, I won't add more than ¼ cup of alcohol.^.2 Note that ¼ cup adds a good amount of flavor, so if you're just looking to adjust the texture, try adding 1 to 2 tablespoons of vodka max.

The Benefits of Egg Yolks

When I came across Stella Parks' ice cream recipes on Serious Eats, I noticed something interesting. Her recipes used significantly higher amounts of egg yolks in the custard base. Eggs act as an emulsifier in ice cream to help thicken the base and create a smoother consistency. I tried her recipe, and I was amazed at how much creamier my resulting ice creams were.

This Oreo ice cream is a riff on her recipe, which I've tweaked slightly to make the recipe a bit more efficient -- but otherwise I left it alone in its glory.

Key Ingredients

Okay, let's talk key ingredients.

• Oreos: Clearly Oreos are the most important ingredient here. You're going to need a package of Oreos for this recipe, but don't worry you won't need the *full* box so you can snack on them while you're making the ice cream!
• Half-and-half: As stated previously, the ice cream doesn't need any more added richness so half-and-half works great here. You can also use 50% cream and 50% whole milk if that's what you have. Lactose intolerant? I recommend Organic Valley's Lactose Free Half-and-Half (not sponsored, I just love their product).
• Eggs: I call for six egg yolks, which I think develops the perfect texture. I don't recommend reducing the amount of eggs here, or you'll have an icier product.
• Sugar: Sugar is necessary in ice cream, both for flavor and texture. I don't recommend reducing the amount of sugar, or you'll have an icier product. If you want an ice cream that tastes less sweet, you can try Stella's toasted sugar recipe.
• Salt: Salt helps bring out all of the delicious cookie flavors in this ice cream.
• Vanilla Extract: A splash of vanilla rounds out the custard base. If you wanted, you could try substituting the vanilla with a splash of Bailey's or Kahlua!
• Espresso Powder: I add a touch of espresso powder to bring out the chocolaty flavors of the ice cream. You can omit this if you don't have it!

How to Make Homemade Oreo Ice Cream

Make the Custard

Make the Oreo crumbs: In a food processor, pulse the Oreo cookies until they’re finely ground to the consistency of wet sand. You can also do this by hand by crushing up the Oreos in an airtight ziploc bag with a rolling pin.

Heat the custard: In a large saucepot, add the sugar, eggs, salt, crushed Oreos, and half-and-half. Mix until smooth, ensuring there are no remaining clumps of egg. Heat the custard over medium-low heat until it's warm to the touch. Increase the heat to medium, then stir frequently with a flexible spatula just until the custard begins to steam. If you have a thermometer, you’re looking for a temperature of 155°F (68°C).

Strain: Remove the custard from the heat and pour through a fine-mesh sieve set over a heatproof mixing bowl. Use your spatula to press any remaining liquid through the sieve.

Note: If you want to chill the ice cream faster, place the mixing bowl on top of a large bowl filled with ice.

Chill: Allow the custard base to cool to room temperature, then cover with plastic wrap and chill for at least 4 hours in the fridge (up to 1 week in the fridge) until the temperature is no warmer than 40°F (4°C).

Churning

Just before churning, cut out a piece of wax paper or parchment paper the circumference (or area) of your ice cream container. Place your flexible spatula and ice cream tub in the freezer.

Churn your ice cream according to the machine instructions, adding the chopped cookies just before it finishes churning. Use your spatula to transfer the ice cream to the container, then press the paper gently on top of the ice cream. Cover and seal the ice cream tub, then freeze until firm, about 4 to 6 hours.

Remove the ice cream from the freezer, scoop, and serve. Enjoy!

Tips and Tricks

For the creamiest, smoothest ice cream, try these tips and tricks:

• Use the right equipment. A scale is highly recommended for the most accurate results. An IR thermometer helps ensure you cook the custard to the right temperature. A flexible spatula ensures easy transfer every step of the way, from heating the custard to churning the ice cream. Ice cream containers or a wide, shallow container (can reduce large ice crystals from forming.
• Don't overcook your custard. If the custard overcooks, it can thicken significantly, yielding a very dense ice cream -- or worse, it can curdle and scramble. Take it off the heat once you see any steaming.
• Chill everything. If you have an ice cream maker with a freezer bowl, make sure it's completely frozen (at least 24 hours minimum, but ideally 2 to 3 days). And just before churning, put your ice cream container and spatula in the freezer so that the churned ice cream stays as cold as possible.

Recommended Ice Cream Makers

I currently use the Cuisinart ICE-100, which I love because it comes with a compressor so I don't have to freeze a freezer bowl.

However, if you're just starting out, you can purchase a very affordable ice cream machine that will do a wonderful job. The Cuisinart ICE-21 is a great starter option.

Storage Instructions

Because this ice cream is quite rich and creamy, you shouldn't need to to thaw it for more than a few minutes at room temperature before it's scoopable. When serving the ice cream, make sure to put it back in the freezer ASAP to prevent it from thawing too much.

Ice cream stored in an airtight container in the freezer will last about 1 - 2 weeks before the flavor and texture starts to significantly deteriorate.

FAQ

References

¹ Hello, My Name Is Ice Cream by Dana Cree

² The Real Rules of Making Boozy Ice Cream by Serious Eats