Ingredients You’ll Need

• Oreos – You can use whichever type of Oreos you like. I usually just go with classic.
• Heavy cream – Be sure to use heavy whipping cream for the creamiest ice cream
• Whole milk – I always use whole milk – we’re not pretending this is a low-fat dessert
• Egg yolks – Set the eggs and milk out about 15 minutes before you start to get them to room temp
• Sugar – I use granulated white sugar
• Vanilla extract – It does make a difference so use one you like the flavor of. Also, a darker one can change the color of the ice cream.
• Salt – Just a touch of salt boosts the sweetness factor.

Helpful Tips

• Since Oreos are sweet on their own, you might want to slightly reduce the sugar in your base to balance the overall sweetness.
• For those irresistible chunks of Oreo in every bite, roughly chop your Oreo cookies rather than crushing them into fine crumbs.
• Add the chunks to your ice cream mixture after it’s partially frozen, or just before you churn it, to maintain their texture without them dissolving into the base.

How to Make Oreo Cookie Ice Cream

Step One: Heat the Milk Mixture

In a saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer. Remove from heat.

Step Two: Temper the Egg Mixture

In a small bowl, whisk together the egg yolks and sugar just until combined. 

You need to temper the eggs, so they don’t cook. Tempering is just bringing the egg mixture up to a higher heat in a slow way so the egg doesn’t cook from flash heat. It will be easier to temper the eggs if you have allowed the eggs to come to room temperature before you started.

Slowly stir 1/2 cup of the milk mixture in a drizzle into the egg mixture. If you do this slowly enough, the eggs won’t begin to resemble scrambled eggs.

Step Three: Combine the Mixtures and Thicken

Pour that egg mixture back into the saucepan with the milk mixture. Heat over medium heat until thickened, about 3-5 minutes. Do not boil the mixture. If the mixture gets too hot and boils you could end up with scrambled eggs. Remove the pot from the heat.

Step Four: Chill the Mixture

Pour the mixture into a heat-proof bowl. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10-15 minutes to cool it down first. Just get a second bowl that’s similar size or larger than the one your mixture is in. Fill it with ice and set the bowl with the custard over it. When it’s cooled down a bit, refrigerate it for about two hours, until it’s cold.

Step Five: Churn the Ice Cream

After the ice cream base has completely cooled, gently stir in the cream and vanilla extract. Pour the mixture into your ice cream maker and churn on the ice cream mode for about 15 minutes. After 15 minutes, add the chopped Oreo cookies to blend them into the ice cream. Once done, transfer the ice cream to a freezer-safe container or a loaf pan and store it in the freezer.