Oreo Ice Cream Recipe

Oreo ice cream scoops in a glass bowl with a spoon and crushed oreo cookies.

5 from 1 vote

The best homemade Oreo ice cream made with TWO layers of Oreo flavor: cookie crumbs steeped in custard then churned with more Oreo pieces. Recipe adapted from Stella Parks.

Prep Time35

Cook Time10

Chill Time8 30

Total Time9 15

Servings: quart

Calories: 2729kcal

Author: Karishma Pradhan

Equipment

Scale highly recommended
Instant Read Thermometer optional, but recommended
Ice Cream Maker

Ingredients

For the ice cream base:

191 grams Oreo cookies about 16 oreos
113 grams granulated sugar
120 grams egg yolks from about 7 large eggs
1 teaspoon Diamond Crystal Kosher Salt use half the amount if using any other type of salt, such as Morton's or Sea Salt
½ teaspoon espresso powder optional
20 ounces half-and-half
1 ½ teaspoons vanilla extract

For churning:

83 grams roughly chopped Oreo cookies about 7 Oreos

US Customary - Metric

Instructions

Freeze your freezer bowl: If using an ice cream maker with a freezer bowl, make sure it's been frozen for at least 24 hours before making this ice cream.
Make the Oreo crumbs: In a food processor, pulse 191 grams Oreo cookies (with their filling) until finely ground, like the consistency of wet sand.
Note: You can also do this by hand by crushing up the oreos in an airtight ziploc bag with a rolling pin.
Prep your station: Set a fine-mesh sieve over a large heatproof mixing bowl.
Note: If you want to chill the ice cream faster, you can place the mixing bowl atop a large bowl of ice water.
Make the custard: In a 3-quart sauce pot, mix the cookie crumbs, 113 grams granulated sugar, 120 grams egg yolks, 1 teaspoon Diamond Crystal Kosher Salt, ½ teaspoon espresso powder (if using), and 20 ounces half-and-half until combined.
Heat the custard over medium-low heat until warm to the touch, about 3 - 4 minutes. Increase the heat to medium, then stir frequently with a flexible spatula just until the custard begins to steam, about 4 - 6 minutes. If you have a thermometer, you’re looking for a temperature of 155°F (68°C).
Note: Make sure to stir constantly with your spatula, scraping up the sides and bottom of the pot to prevent the eggs from curdling.
Chill the custard: Immediately remove the custard from the heat and pour into the fine-mesh sieve. Use your spatula to press any remaining liquid through the sieve. Stir in 1 ½ teaspoons vanilla extract.
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).
Note: I typically allow the custard to chill overnight. This ensures it's nice and cold, and it helps marinate the flavor!
Churn: To minimize ice crystal formation, 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 container in the freezer.
Remove the custard from the fridge and give it a stir to ensure it's smooth and homogeneous. At this point, taste your ice cream. Note that it will taste less sweet when fully frozen, but if you find it too sweet, you can add up to ¼ teaspoon additional Diamond-Crystal Kosher Salt (or ⅛ teaspoon of any other salt).
Churn your ice cream according to the machine instructions, adding 83 grams roughly chopped Oreo cookies about 2 - 3 minutes before it finishes churning. The ice cream is done once it reaches the consistency of soft-serve, and the mixer paddle will have slowed down significantly.
Transfer the ice cream to the container with the spatula, then press the paper gently on top of the ice cream.
Seal the ice cream container, then freeze until firm, about 4 - 6 hours.
Serving and 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.

Video

Notes

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.

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 - 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.

Avoid overchurning. Overchurned ice cream can leave a thin, oily taste on the roof of your mouth.

Nutrition