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I’ve written a cookbook about ice cream sandwiches and a cookbook about cookie baking, so I feel especially qualified to announce this recipe to be the VERY BEST Cookies & Cream Ice Cream you’ll ever taste.

Don’t just take my word for it. Jess, the photographer who shot this recipe, texted me during the process to say, “I have to tell you this is the best ice cream I’ve ever had. Store bought, homemade, ice cream parlor, or otherwise! WOW, amazing job!”

One of my recipe testers for this recipe wrote in her report, “I served the ice cream with slices of Chewy Brownies I popped in the microwave for 20 seconds, for a gooey brownie sundae that was EPIC.” I totally condone this idea!

To me, ice cream requires a contrast of textures. Mix-ins, toppings, or serving as a sundae or sandwich is necessary to create a compelling mouthfeel to really enjoy all the flavors. This recipe hits it out of the park.

Texture is why I’m (not so humbly) obsessed with my Strawberry Cheesecake Ice Cream and Cookie Dough Ice Cream recipes. The latter has GIANT chunks of homemade edible cookie dough!

If you’re intimidated by making ice cream from scratch, don’t worry. The box below has ALL the tips you need to all but guarantee success. 

Key Ingredients for Cookies & Cream Ice Cream

• Cream Cheese – half a brick of full-fat cream cheese creates a rich, creamy texture and emphasizes that classic Oreo filling flavor. Don’t use reduced-fat, spreadable, or whipped cream cheese meant for bagels as they won’t give the right consistency.
• Heavy cream – you want a cream with around 36% fat for the best smooth and creamy texture.
• Whole milk – don’t swap with a lower-fat milk, otherwise your ice cream will be more icy and less smooth.
• Corn syrup – just a tablespoon helps to maintain a softer and creamier texture in the freezer. Note that corn syrup (like Karo) is not high-fructose corn syrup; those are two different things. You can omit this ingredient if needed, but your ice cream may be a little harder.
• Oreos – use whole Oreos (don’t scrape out the filling!). The recipe was written with regular-stuffed Oreos, but if using Double Stuf’d, the ice cream maker will be quite full. Use a spatula to gently help mix them in during the last minute of churning, if needed.

The Best Ice Cream Maker

I love my Cuisinart ice cream machine. I’ve had one for over ten years and used it to literally write a cookbook about ice cream, so you can imagine how much use it’s gotten. I prefer it to the KitchenAid attachment.

If you’re using a similar machine, make 100% sure that the freezer bowl is COMPLETELY frozen before churning – otherwise, you’ll end up with soup. That means when you shake the freezer bowl, there should be no liquid sloshing. Your ice cream mixture should also be well chilled before adding it to the machine.

If you’re using a self-freezing machine, you don’t need to worry about freezing the bowl beforehand.

How Long Does Ice Cream Take to Churn?

This will depend on your ice cream maker. The brand, motor, style, capacity, and age of your machine all play a factor. With new ones, it can take as little as 15 minutes. With older machines, it can take about 25 minutes to churn. Follow your machine’s instructions and check often. 

Homemade ice cream is ready when a spoonful stays on your spoon and doesn’t melt or slide off immediately.

Can I Make This Recipe Without an Ice Cream Machine?

Although an ice cream maker really does produce the best smooth and creamy results, you can use Methods #2, #3, or #4 of my How to Make Ice Cream Without a Machine here if you don’t have an ice cream machine!

How to Store Homemade Ice Cream:

Store in an airtight container at a spot in your freezer that maintains a consistent temperature (i.e., not in the door if possible). To prevent freezer burn, press plastic wrap directly against the top of the ice cream. Do not store in the ice cream maker bowl.

If you plan to gift ice cream, I love these adorable pint containers from Amazon!

How to Scoop and Serve Homemade Ice Cream:

Homemade ice cream is more likely to harden in the freezer compared to store-bought ice cream. This is because mass-produced commercial ice cream relies on production techniques that incorporate more air into the ice cream and on emulsifiers like guar gum or carrageenan to prevent ice crystals. 

To make homemade ice cream easy to scoop, place the container in the fridge for about 30 minutes before serving. Placing it out at room temperature before serving results in uneven thawing, where the ice cream near the edges of your container becomes melty while the center is still hard. The fridge allows the entire container to soften more evenly. This is my favorite ice cream scoop.