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A homemade Oreo ice cream recipe featuring a peanut butter and chocolate base filled with chunks of Oreo cookie. A double-chocolate twist on traditional cookies and cream!
Why Make This Oreo Ice Cream Recipe?
If we’re talking classic ice cream flavors, I’ll always count cookies and cream among my favorites. (In fact, I love this flavor so much that I took things a step further and created a recipe for cookies and cream marshmallows!) It’s also one of my favorite ice cream flavors to make at home, along with other staples like chocolate hazelnut and maple walnut.
With this Oreo ice cream recipe, I decided to take things to the next level. Instead of traditional vanilla, this homemade Oreo ice cream starts with a dark chocolate and peanut butter base. After some time spent chilling and churning, I’ve swirled in chunks of chopped Oreos for perfect mix of cocoa, cream, and crunch.
This chocolate Oreo ice cream is super easy to make at home, with only 10 minutes or so of active prep time required. (You will need to plan ahead, though—the base must chill thoroughly before churning, or your ice cream won’t thicken. You’ll also need to freeze the ice cream maker bowl for at least 24 hours.) Even if you’re a cookies and cream purist, I recommend giving this chocolate peanut butter version a try.
Chocolate Oreo Ice Cream Ingredients
To make this chocolate Oreo ice cream, you’ll need the following ingredients:
- Whipping Cream – Or heavy cream, in the US. Names and percentages may vary based on your location, but look for cream with a milk fat percentage around 35-36%.
- Whole Milk – Opt for whole milk for this recipe. Skimmed and semi-skimmed options don’t contain enough fat to make a thick, creamy ice cream.
- Granulated Sugar – Granulated sugar provides sweetness, and helps to prevent the ice cream from freezing solid.
- Vanilla Extract – Or vanilla bean paste. Choose a good quality vanilla extract, not a cheap artificial flavoring.
- Peanut Butter – Creamy peanut butter whisks smoothly into the cream. Do not use chunky peanut butter, and skip “natural” peanut butters, which contain too much oil.
- Cocoa Powder – Look for unsweetened cocoa powder (the kind you’d purchase to make chocolate cookies) rather than a sweetened hot chocolate mix.
- Oreo Cookies – I tested this recipe with 140 grams of single-stuffed Oreos, or about 12 standard-size cookies. (You could substitute peanut butter Oreos. Or, use chocolate creme-filled Oreos for a double dose of chocolate.) Use a sharp chef’s knife to chop the cookies, or crush with a kitchen mallet.
- Alcohol – Homemade ice cream does not contain the emulsifiers and stablizers that prevent store-bought ice cream from freezing solid. Instead, adding a small amount of alcohol (such as rum or vodka) helps to inhibit freezing.
Special Tools and Equipment for Making Homemade Ice Cream
To make this homemade ice cream recipe, you’ll need an ice cream maker to churn the base. For an entry-level machine that gets the job done, I recommend this Cuisinart 1.5 quart ice cream maker. I’ve had mine for about a decade, and recently purchased a second machine so I can keep two batches churning at once.
To combine the cream, cocoa, and peanut butter, you’ll also need a hand whisk or hand mixer, plus a sharp chef’s knife (or a plastic food storage bag and a sturdy kitchen mallet) for preparing the Oreo mix-ins. A flexible rubber spatula works great for scraping the mixture into the ice cream maker (and later, into the container you’ve chosen for freezing and storage) and of course, you’ll want to have an ice cream scoop nearby for serving!
Notes on Alcohol
Store-bought ice creams contain stabilizers and emulsifiers to inhibit freezing, creating the ideal ice cream texture. Adding a small amount of alcohol to homemade ice cream serves a similar purpose, lowering the freezing point, preventing the base from becoming too solid, and creating an easier-to-scoop dessert. I recommend vodka because it has little to no flavor.
You can omit the alcohol from this recipe. However, the ice cream may freeze into a solid block, requiring extra time to soften before serving. You might also notice a less smooth consistency, with more ice crystals present.
Make-Ahead and Storage Suggestions
Store homemade ice cream in the freezer for up to one month. Prior to serving, allow ice cream to sit at room temperature for 10-15 minutes, or until just soft enough to scoop.
Pint or quart-size plastic food storage containers work great for storing homemade ice cream. If making ice cream to gift or share, I recommend scooping it into disposable cardboard pint containers, like these.
Other Oreo recipes you might enjoy:
Oreo Strawberry Pie Recipe
Chocolate Chip Cookies with Oreos
Toasted Coconut Oreo Truffles
Cookies and Cream Marshmallows
And if do you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Oreo Ice Cream
- Total Time: 30 minutes
- Yield: About 1 kg / 2 pints 1x
Description
A homemade Oreo ice cream recipe featuring a peanut butter and chocolate base and Oreo cookie pieces. A fun twist on cookies and cream.
Ingredients
480 milliliters whole milk (2 cups)
240 milliliters whipping cream (1 cup)
150 grams granulated sugar (3/4 cup)
1 teaspoon vanilla extract
1 teaspoon vodka or rum, optional, to prevent freezing
70 grams creamy peanut butter (1/4 cup)
25 grams cocoa powder (1/4 cup)
140 grams Oreo cookies (12 single-stuffed Oreos, coarsely chopped)
Instructions
In a medium bowl, whisk together milk, cream, and granulated sugar. Continue whisking until sugar dissolves.
Whisk in vanilla extract and vodka, if using.
Add peanut butter and cocoa powder and whisk until smooth and creamy.
Cover bowl and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions.
Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With ice cream maker still churning, add chopped Oreos a few tablespoons at a time, allowing mixture to churn between each addition.
Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
- Prep Time: 10 minutes
- Churning Time: 20 minutes
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert