This Cookies and Cream Ice Cream is rich, creamy, and packed with Oreo cookie chunks. You'll only need a few simple ingredients to make it at home. It's a no-churn ice cream recipe, so no machine required. Top it with a quick chocolate shell for that extra crunch and texture.
SUMMARISE AND SAVE THIS RECIPE
Why You’ll Love This Cookies and Cream Ice Cream
- No ice cream maker needed. This no-churn method makes it easy for anyone to create rich, creamy cookies and cream ice cream at home.
- Loaded with Oreo cookies. Every bite is packed with chunks of your favorite chocolate sandwich cookies for that classic cookies and cream flavor.
- Quick and simple ingredients. You only need a few pantry staples to make this homemade cookies and cream ice cream from scratch.
- Freezer-friendly dessert. It keeps beautifully for up to two weeks, so you can scoop and serve whenever you like.
- Customizable. Add chocolate chips, drizzle a chocolate shell, or fold in extra Oreos for a fun twist.
Will any Ice Cream Work for Popsicles?
Yes, homemade ice cream can work in a similar way for making popsicles. Just make sure your homemade ice cream has a smooth and creamy texture. You can mix in ingredients like cookies, fruit, or other flavorings just like in the cheesecake popsicle recipe.
I have lots of flavors you can try, including bourbon caramel ice cream, chocolate ice cream, cinnamon and honey ice cream, and even eggnog ice cream.
Homemade vs Store-Bought Ice Cream
When you make Cookies and Cream Ice Cream at home, you get to choose everything. You can use fresh cream, add as many Oreo chunks as you like, and skip the preservatives that come with store-bought tubs. It is fun to adjust the sweetness, try different flavors, and make it exactly how you like it.
Store-bought ice cream is convenient and comes in lots of options, but many brands use stabilizers and emulsifiers to keep the texture smooth. Some premium ones taste great, but they can cost quite a bit more.
Ingredients in Cookies and Cream Ice Cream
- Oreos: Oreos give this ice cream its classic cookies and cream flavor. They add crunch, chocolatey goodness, and that creamy filling everyone loves. You can use plain Oreos or chocolate-coated ones if you want something a little richer.
- Heavy Cream: Heavy cream is what makes the ice cream rich and velvety. It gives you that smooth, creamy texture that feels like it came straight from an ice cream shop.
- Sweetened Condensed Milk: Sweetened condensed milk brings sweetness and a thick, creamy consistency. It's the secret to getting that perfect no-churn texture without needing a machine.
- Chocolate: Chocolate adds a layer of richness and makes the magic shell or drizzle extra special. When it sets, it gives you that satisfying snap with every bite.
- Vegetable Oil or Coconut Oil: A little oil mixed with melted chocolate helps the magic shell harden quickly when it touches the cold ice cream. It's what gives that glossy, crisp finish.
- Crushed Oreos: Extra crushed Oreos on top add more crunch and make your ice cream look even more tempting. It's the finishing touch that makes it feel indulgent.
How to Make Cookies and Cream Ice Cream
Preparing the Cookies and Cream Ice Cream
Step 1: Chop the Oreos
Start by chopping the Oreos into small pieces. You can do this with a knife or a food processor. Try to keep them fairly even so they mix through nicely. Go for a coarser chop if you like bigger chunks or smaller pieces if you want a smoother texture.
Step 2: Whip the Ice Cream Base
Pour the heavy cream and sweetened condensed milk into a large mixing bowl. Using an electric mixer, start whipping on medium speed. After a couple of minutes, increase to high speed and keep mixing until the mixture thickens and becomes airy. This step gives your no-churn ice cream its light, creamy texture.
Step 3: Fold in the Cookies
Gently fold the chopped Oreos into the whipped cream mixture using a spatula. Folding keeps the mixture fluffy and prevents it from deflating. Mix just until the cookie pieces are evenly spread throughout.
Step 4: Freeze the Ice Cream
Spoon the mixture into small plastic cups. You can add a popsicle stick in the center if you want easy grab-and-go ice cream pops. Place them in the freezer overnight so they set properly and scoop easily.
Magic Shell and Chocolate Sauce
Step 5: Make the Magic Shell
Melt the chocolate in a microwave-safe jug in short bursts, about 30 seconds at a time, stirring after each round until smooth. Stir in a little vegetable or coconut oil so it hardens fast when it hits the cold ice cream.
Step 6: Make the Chocolate Sauce
Combine chocolate and cream in a microwave-safe jug. Heat in 20-second bursts, stirring each time until the sauce is smooth and glossy. This rich sauce adds another layer of chocolate flavor when drizzled over your ice cream.
Step 7: Assemble the Ice Cream
Take the frozen ice cream cups from the freezer. Dip each cup quickly in warm water to loosen, then slide the ice cream out. Dip each pop halfway into the melted chocolate and let the extra drip off. While it's still wet, sprinkle with crushed Oreos. The chocolate will set fast and give you that crunchy magic shell.
Step 8: Serve and Enjoy
You can serve the ice cream straight from the cups or unmolded on sticks. For an extra treat, drizzle the warm chocolate sauce over the top. Every bite is creamy, crunchy, and full of cookies and cream flavor.
Pro Tips for the Best Cookies and Cream Ice Cream
Whip the Cream Just Right
Take your time when whipping the cream. You want it thick and airy so your ice cream turns out smooth and creamy. Use an electric mixer and watch closely. Once it thickens and holds soft peaks, it is ready. Overwhipping can make it grainy, so stop as soon as it looks fluffy.
Melt the Chocolate Gently
For the magic shell, melt the chocolate in short bursts in the microwave and stir after each one. This keeps it from burning. Once it is smooth, mix in a little vegetable or coconut oil. The oil helps the chocolate harden fast when it touches the cold ice cream and gives you that perfect snap.
Cookies and Cream Ice Cream Variations
- Mint Cookies and Cream: Add a few drops of peppermint extract to the base before whipping. Use mint-flavored chocolate cookies for a fresh, cool flavor.
- Peanut Butter Cookies and Cream: Swirl creamy peanut butter into the base before folding in the cookies. Peanut butter cookies work beautifully in place of Oreos.
- Double Chocolate Cookies and Cream: Stir mini chocolate chips or chunks into the base along with the cookies. Chocolate sandwich cookies make it even richer.
- Strawberry Cookies and Cream: Fold finely chopped fresh strawberries into the mixture with the cookies. Vanilla cream-filled cookies balance the fruity flavor perfectly.
- Coffee Cookies and Cream: Dissolve instant coffee granules in a splash of hot water and mix it into the base before whipping. Mocha cookies bring out the coffee flavor.
How to Store Cookies and Cream Ice Cream
Once the popsicles are fully frozen, remove them from the molds and store in in an airtight container or freezer bag to lock in freshness and prevent freezer burn.
More Ice Cream Recipes
- Bourbon Caramel Ice Cream
- Homey Cinnamon Ice Cream
- Dulce de leche Ice Cream Cake
- Snickers Ice Cream
- Tim Tam Slam Ice Cream
For a fun ice cream idea, Lego Ice Cream works well as a themed kids dessert.
Frequently Asked Questions
Yes, you can! Swap the Oreos for your favorite cookies like chocolate chip, mint, or even peanut butter cookies. Each one gives a fun twist to the classic cookies and cream flavor.
The ice cream can be stored in an airtight container in the freezer for up to two weeks. Be sure to cover it well to prevent freezer burn.
Absolutely. Try folding in nuts, crushed candy bars, or bits of brownie after whipping the cream and before freezing. It's an easy way to make each batch unique.
Yes, this is a no-churn recipe. The whipped cream and condensed milk give it a creamy texture without needing any special equipment.
Yes, the texture works perfectly for popsicles. Just pour the mixture into molds or cups, freeze overnight, and add your favorite toppings once they're set.
Cookies and Cream Ice Cream (No Churn)
INGREDIENTS
Ice Cream
- 6 Oreos chocolate coated or plain
- 600 ml (2½ cups) heavy cream
- 395 g (14 oz) sweetened condensed milk
Chocolate Magic Shell
- 175 g (1 cups) dark chocolate or milk or white chocolate
- 1 tablespoon coconut oil
Chocolate Sauce
- 90 g (½ cup) dark chocolate or milk or white chocolate
- ½ cup heavy cream
Garnish
- 2 Oreo cookies crushed
INSTRUCTIONS
Ice Cream
- Chop the Oreos as finely or as coarsely as you like.
- In a large mixing bowl, combine the heavy cream and sweetened condensed milk.
- Mix on medium speed until the volume starts to increase. Then, increase speed to high and mix until the mixture thickens and the volume increases by one third. This takes several minutes.
- Fold in the chopped cookies with a silicone spatula until evenly incorporated.
- Spoon the ice cream mixture into mini 80mL/2.7oz plastic cups. Optionally, insert a popsicle stick into the center of each cup.
- Freeze overnight.
Magic Shell
- Melt the chocolate in a microwave-safe jug, microwaving in 30-second intervals and stirring until smooth.
- Add the oil to the melted chocolate and mix well to incorporate fully.
Chocolate Sauce
- Combine the chocolate and cream in a microwave-safe jug. Microwave for 20-second intervals, stirring in between, until smooth.
Assembly
- Remove the ice cream cups from the freezer and briefly dip in hot water to help release.
- Remove the ice cream from the plastic cups. Dip each ice cream into the melted chocolate halfway up.
- Quickly sprinkle the crushed cookies over the chocolate before it sets.
Serving
- If serving the ice cream in the mini cups, drizzle with chocolate sauce before enjoying.
NOTES
- Chopping Cookies: Adjust the cookie chunk size to your preference for different textures.
- Whipping Cream: The more air you whip into the mixture, the lighter the ice cream.
- Melting Chocolate: Be careful not to overheat the chocolate to avoid burning.
- Storage: Store any leftover ice cream in an airtight container to prevent freezer burn.
Holly says
This is delicious, I made this into an ice cream cake using my springform pan. I used Oreos for the crust, filled with brownies, Fay’s homemade fudge sauce, more Oreo cookies. Topped with more chocolate sauce and her whip cream Oreo topping. Her detailed instructions is spot on. If you love cookies and cream ice cream this is better than a store brand. Thank you Fay
Fay says
That’s fantastic Holly! I’m thrilled you like it and tweaked it to make it your own! Thank you for posting! x
Fay says
Really easy to make and absolutely delicious!