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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. 

Sprinkle of Science

How to Make Cookies & Cream Ice Cream

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.

How To Make

Cookies and Cream Fudge Swirl Ice Cream

Tessa Arias

Prep Time 30 minutes mins

Inactive Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Review Recipe Print Recipe

Prep Time 30 minutes mins

Inactive Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Review Recipe Print Recipe

Cookies and Cream Fudge Swirl Ice Cream starts with an easy homemade vanilla ice cream base studded with Oreo cookies and a rich and thick homemade fudge swirl. Possibly the best ice cream you’ll ever taste!

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Ingredients

For the ice cream:

• ▢ 4 ounces (113 grams) full-fat cream cheese, at room temperature
• ▢ 1 3/4 cups (415 grams) heavy cream, cold
• ▢ 1 cup (237 grams) whole milk, cold
• ▢ 1/2 cup (100 grams) granulated sugar
• ▢ 1/4 teaspoon fine sea salt
• ▢ 2 teaspoons vanilla extract
• ▢ 1 tablespoon (15 grams) corn syrup*
• ▢ 15 Oreo cookies, coarsely chopped (about 1 1/2 cups)**

For the fudge swirl:

• ▢ 1/4 cup plus 2 tablespoons (89 grams) heavy cream
• ▢ 1  tablespoon (14 grams) unsalted butter
• ▢ 1/4 cup (50 grams) granulated sugar
• ▢ 2 tablespoons (25 grams) light brown sugar
• ▢ 1/2 cup (85 grams) semisweet chocolate chips
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/8 teaspoon fine sea salt

Instructions

Make the ice cream:

• In the pitcher of a blender, pulse all the ice cream ingredients except the Oreo cookies a few times, until smooth. Don’t overblend. Refrigerate until completely chilled, at least 30 minutes or up to overnight.

Make the fudge swirl:

• In a small saucepan, heat the cream, butter, and sugars over medium heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let sit for 3 minutes, then stir until smooth. Stir in the vanilla and salt. Let cool to room temperature before using. You can make the fudge swirl ahead of time and store it in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

Finish the ice cream:

• Pour the chilled cream mixture into your ice cream maker. Freeze according to the manufacturer's instructions.*** As it churns, the mixture will thicken and expand. To check if it’s ready, scoop a spoonful—if it stays on the spoon for a few seconds, it’s good to go. If it slides right off, it needs more time.
• In the final minute of churning, gradually add the chopped Oreo cookies and churn just until evenly combined.
• Transfer the ice cream to an airtight container in layers, dolloping the fudge swirl in between each layer in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.
• Store for up to 2 weeks. If the ice cream has become too hard to scoop, place in the fridge for 30 minutes before scooping and serving.

Notes

*The corn syrup helps keep the ice cream soft, feel free to omit it if you must.

**This recipe has also been tested with 15 Double Stuf’d Oreos (225 grams). If using them, 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.

*** Churn time will vary depending on your ice cream maker. Amongst recipe testers, churning took between 15-24 minutes, depending on the age and size of the machine’s motor. Make sure your ice cream bowl is completely frozen solid before churning (unless using a self-freezing machine). If you don’t have one, use one of my ice cream machine-free methods here.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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This recipe was originally published in 2014 and updated with recipe improvements, new photos, and more tips. Photos by Jess Gaertner.