Name: Cuisinart Oreo Cookie Ice Cream
Prep time: 30 min
Cook time: 25 min
Total time: PT-488544H38M53S
Cuisine: American
Ingredients: 2 ½ cups heavy cream; 1 ½ cups whole milk; 1 tablespoon vanilla extract; 6 large egg yolks; 1 ¼ cups granulated sugar; 14 ounces Oreo cookies, crushed (reserve ¾ cup for churning)

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There’s something nostalgic and comforting about the taste of cookies and cream, especially when it’s made fresh at home. That’s exactly what this Cuisinart Oreo Cookie Ice Cream delivers—a rich, velvety custard base packed with crushed Oreo cookies. I love how the creamy texture and bold cookie chunks come together for the ultimate frozen treat. This recipe might feel a bit fancy with the custard base, but it’s surprisingly easy to master with a Cuisinart ice cream maker.

Cuisinart Oreo Cookie Ice Cream

Why You’ll Love This Recipe

I like this recipe because it blends simplicity with indulgence. It’s not just tossing ingredients in a bowl—it’s about crafting that perfect creamy texture and balancing sweetness with crunch. The custard base adds a luxurious richness, while the crushed Oreos bring that classic cookies-and-cream magic. It’s a family favorite in my house and a guaranteed hit for parties or cozy nights in. Plus, I can customize it with all sorts of twists!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ½ cups heavy cream
1 ½ cups whole milk
1 tablespoon vanilla extract
6 large egg yolks
1 ¼ cups granulated sugar
14 ounces Oreo cookies, crushed into bite-sized pieces

Directions

Step 1: Prepare the Custard Base
I heat the cream, milk, and vanilla in a saucepan over medium heat just until tiny bubbles form around the edges. In a separate bowl, I whisk the egg yolks and sugar until they’re pale and creamy. Then I temper the eggs by slowly adding a bit of the hot cream, whisking constantly, before combining everything back in the pan. I cook it gently until it reaches about 180°F.

Step 2: Chill the Base
I strain the custard through a fine mesh sieve to catch any cooked bits and place the bowl over an ice bath to cool. Once it’s room temperature, I press plastic wrap directly onto the surface and refrigerate it for at least 4 hours, or overnight.

Step 3: Crush the Oreos
While the base chills, I crush the Oreo cookies in a zip-top bag using a rolling pin. I keep some pieces chunky for layering and save about ¾ cup for mixing into the churn.

Step 4: Churn the Ice Cream
I pour the chilled base into my Cuisinart ice cream maker and churn for 20–25 minutes. In the last few minutes, I add the ¾ cup of crushed Oreos for even distribution.

Step 5: Layer and Freeze
In a freezer-safe container, I layer half the churned ice cream, sprinkle in chunky Oreos, and repeat with the rest. I smooth out the top, cover tightly, and freeze for at least 2 hours before serving.

Servings and timing

Servings: About 1 quart (4–6 servings)
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill & Freeze Time: 6–10 hours total

Variations

I like playing around with this base recipe to suit different moods and seasons. Here are a few of my favorite twists:

Peanut Butter Swirl: I swirl in softened peanut butter during the layering step for a salty-sweet combo.
Golden Oreos: For a fun vanilla twist, I replace regular Oreos with Golden ones.
Peppermint Crunch: Around the holidays, I toss in crushed peppermint candies.
Fruit Add-Ins: In summer, I add diced strawberries or raspberries for freshness.
Caramel and Spice: For winter, I swirl in caramel or dust in a touch of cinnamon sugar.

Storage/Reheating

I store this ice cream in an airtight container and press a layer of plastic wrap directly onto the surface to prevent ice crystals. It stays fresh for up to 2–3 weeks. If it gets too firm, I let it sit at room temperature for about 10 minutes before scooping. Since it’s ice cream, no reheating needed—just soften and serve.

Cuisinart Oreo Cookie Ice Cream

FAQs

How do I know when the custard base is thick enough?

I look for it to coat the back of a spoon and reach about 180°F. It should be thick enough to hold a line when I run my finger across the back of the spoon.

Can I make this without an ice cream maker?

Yes, but the texture will be different. I can pour the chilled base into a shallow dish, freeze it, and stir every 30 minutes until firm to break up ice crystals.

Are there other cookies I can use besides Oreos?

Absolutely! I’ve tried it with chocolate chip cookies, peanut butter cookies, and even shortbread. Each gives a unique twist.

Can I reduce the sugar?

Yes, I’ve used erythritol and stevia blends with good results. Just keep in mind it might slightly alter the texture.

Why is my ice cream too icy?

That usually happens if the base isn’t fully chilled or if there’s too much air introduced during churning. I always make sure the base is cold before starting the churn.

Conclusion

This Cuisinart Oreo Cookie Ice Cream is a true treat that brings classic cookie flavors into a scoopable dessert. I love the contrast of creamy custard and crunchy cookies—and how easy it is to personalize. With just a few ingredients and a little time, I can create a batch that rivals any store-bought version. It’s pure indulgence made at home.