Homemade Oreo Ice Cream

Homemade Oreo Ice Cream

I know what you are thinking.  “He’s posting ANOTHER ice cream recipe?”  Yep.  Or you might be thinking.  “Is that all he eats?”  Yep, number two.  After the success of the Fruity Berry Ice Cream, I thought I would go for round number two.  This time I went full steam with a decadent blend of vanilla cream with Double Stuffed Oreos.  The result was pure heaven.   Brent even calls this recipe his “most favorite ice cream ever”.

Homemade Oreo Ice Cream
3 cups half-and-half
6 egg yolks
2/3 cup sugar
2 tsp. vanilla extract
12 – 15 Double Stuffed Oreo Cookies, roughly chopped

Heat the half-and-half in a sauce pan, over medium heat, until bubbles forms around the edges.  Beat the egg yolks and sugar, on medium high speed, until combined and forms yellow ribbons.  Reduce the mixer to low speed.  Slowly add the hot half-and-half to the egg mixture until well combined.  It is important to pour slowly to prevent the eggs from curdling.

Pour the combined liquid back into the sauce pan and cook over medium-low heat.  Stir constantly for about 5 – 8 minutes until thickened and coats the back of the spoon.  Pour the liquid through a fine-meshed sleeve into a bowl.  Add the vanilla and chill in the refrigerator until completely cooled.

Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions.  In the last 15 minutes of the churning process, add the chopped Oreos.  Spoon into a lidded container and freeze until completely hardened.  The freezing should take about 2 hours.  Makes about 1 quart.


  1. Dylan says

    Yum! I come up with all sorts of new and exotic ice cream ideas now, but this was the first recipe I used when I got an ice cream maker last year. Now, however, I decided to try using not oreos but Candy Cane Joe Joe’s from Trader Joes (the cream filling is specked with candy cane pieces). Worked out quite well, and added a little post holiday joy to an otherwise delicious classic. I recommend trying that.
    Very cool blog, keep em’ coming.

  2. says

    Hi Cory,
    Looks like I’m grabbing another recipe link. This time for Oreo Cookie Day! I’m so glad I put your blog in my search engine:)

    P.S. I’m making your Bisquick dumplings as “we speak.” I added some Asiago Cheese:) to go with my home made chicken soup. I LOVE chicken soup with Asiago!

    • Culinary Cory says

      Oh! I never thought about adding Asiago cheese. I’m going to have to try that sometime soon.

  3. says

    Hey Everyone! Thanks for the catch on the yokes vs. yolks. I guess after a long day of work, my eyes decided to play a trick on me. I’m just thrilled you actually read the recipes and not just use me for my pretty pictures. :)

    Camille: I like to use a large kitchen knife to chop my Oreos. I tried smashing them with a rolling pin, but they turned to dust. I think the chopping creates a better texture.

    Brandon: Yes, the cookies do soften as the freezes. Since my cookies were chopped a little larger than Breyer’s, they didn’t soften quite as much. But I’m sure chopping them a little smaller might do the trick.

  4. Kadie says

    This looks FANTASTIC!!!! Not to be a b*tch or anything, but they are egg yolks, not yokes.

    Sorry, that just drives me crazy.

  5. camille says

    Well, first of all, WANT.

    Second of all, I love how the oreos are not broken up into oreo dust the way most oreo ice creams have it. Your ice cream has stripes in it! That’s fantastic.

  6. LS says

    That looks so delicious!!! Decadent even. I’m making it this weekend, since it’s my sweetie’s favorite.

    One thing, though… it’s yolks. Yokes go on oxen. Lol!


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