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5 from 17 votes

Cookies and Cream Ice Cream

This homemade Cookies and Cream Ice Cream recipe is and easy, egg-free recipe that still manages to be creamy, rich, and the perfect dessert for a warm summer day. It starts with a homemade vanilla ice cream base and is loaded with Oreo chunks in every bite.
Prep Time25 minutes
Additional Time4 hours
Total Time4 hours 25 minutes
Course: Ice Cream
Cuisine: American
Servings: 8 servings
Calories: 592kcal
Author: Amy Nash

Ingredients

  • 2 cups heavy cream
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 3 cups Oreos roughly chopped (about 20)

Instructions

  • Whisk cream, milk, sugar, and vanilla extract in a large bowl to help dissolve the sugar. Add to your frozen bowl of an ice cream maker.
  • Churn for 20-30 minutes until thick and about the consistency of soft-serve ice cream.
  • Add the chopped Oreos during the last minute or two of churning so they can mix in. Transfer the ice cream to a freezer safe container. Freeze 4-6 hours until firm.

Nutrition

Calories: 592kcal | Carbohydrates: 65g | Protein: 6g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 319mg | Potassium: 237mg | Fiber: 2g | Sugar: 46g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 5mg