Go Back
two scoops of ice cream in a waffle cone
Print

Cookies and Cream Fudge Swirl Ice Cream

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!
Course Dessert
Cuisine American
Prep Time 30 minutes
Inactive Time 4 hours
Total Time 4 hours 30 minutes
Servings 1 1/2 quarts
Author Tessa Arias

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 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 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.