Description

Indulge in creamy homemade cookies and cream ice cream combining rich vanilla base with crunchy Oreo cookies, perfect for any occasion and made without eggs or condensed milk.

Ingredients

Scale

2 cups whole milk
1 cup heavy cream
¾ cup sugar
1 teaspoon vanilla extract
Pinch of salt
15 Oreo cookies, crushed

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Instructions

In a large bowl, whisk together whole milk, sugar, and salt until sugar is dissolved.
Stir in heavy cream and vanilla extract until combined.
Refrigerate mixture for about 2 hours to chill.
Pour chilled mixture into ice cream maker and churn according to manufacturer’s instructions.
After 20 minutes of churning, gradually add crushed Oreo cookies and continue churning for 5 more minutes.
Transfer ice cream to a freezer-safe container and freeze for 5-6 hours until firm.

Notes

For dairy-free options, substitute almond milk for whole milk and coconut cream for heavy cream. Use gluten-free cookies if needed. Avoid over-whisking after adding cream to maintain smooth texture. Store ice cream in an airtight container for up to one month. Pre-chill ice cream bowl if possible to reduce churning time.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Churned
Cuisine: American

Nutrition

Serving Size: ½ cup
Calories: 250
Sugar: 22g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg