With a rich, creamy base and the perfect balance of crunchy OREO pieces, this dessert is sure to become a family favourite. In a large mixing bowl, pour 2 cups of heavy cream and 1 cup of whole milk then add 3/4 cup of granulated sugar. Whisk together until the sugar is completely dissolved. This ensures a smooth texture for your ice cream. Stir in 1 tablespoon of pure vanilla extract and a pinch of salt, the vanilla extract adds a warm, sweet undertone while the salt enhances the overall flavour profile.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or overnight if possible. This allows the mixture to chill thoroughly, which is crucial for a good ice cream consistency. Place 20 Oreo cookies into a zip-top bag. Using a rolling pin or a heavy object, crush the cookies into medium-sized chunks. You want a mix of large and small pieces for texture. Set the crushed cookies aside. You will add them to the ice cream later in the process.

Assemble your ice cream maker according to the manufacturer’s instructions and make sure the bowl is properly chilled if your machine requires it. Pour the chilled ice cream base into the ice cream maker. Start the machine and let it churn for about 20-25 minutes, or until the mixture starts to thicken. Once the ice cream has thickened but is still slightly soft, slowly add the crushed OREO cookies and continue churning for an additional 5 minutes to evenly distribute the cookie pieces throughout the ice cream.

Spoon the soft ice cream into an airtight container. For extra OREO flavour, you can layer additional crushed OREO cookies as you fill the container. Cover the container with a lid or plastic wrap then place it in the freezer for at least 4 hours, or until the ice cream is firm. Once the ice cream is fully set, scoop it into bowls or cones. For an extra indulgent treat, top with whipped cream and a few extra crushed OREO pieces.

eep any remaining ice cream in the freezer, covered, to maintain its freshness. Homemade ice cream is best enjoyed within a week for optimal texture and flavour. With this easy-to-follow recipe, you can create a creamy, crunchy, and utterly delicious treat that rivals any store-bought version. Enjoy your homemade OREO ice cream with family and friends or as a special indulgence for yourself.


  • 2 cups (473ml) heavy cream
  • 1 cup (236ml) whole milk
  • 3/4 cup (149 grams/ 5.2Oz) granulated sugar
  • 1 tablespoon pure vanilla extract
  • A pinch of salt
  • 20 OREO cookies