Homemade Oreo Ice Cream Recipe

Warm milk and cream

Combine 1 cup whole milk and 2 cups heavy cream in a medium saucepan. Add 3 tablespoons granulated sugar and a pinch of kosher salt. Warm over medium heat until the mixture is hot and small bubbles form at the edge (do not boil), about 5–7 minutes.

Temper egg yolks

While the milk warms, whisk 4 large egg yolks in a medium bowl until smooth. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them and prevent curdling.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 4–6 minutes. Do not let it boil.

Finish and chill

Remove from heat and stir in 1 teaspoon vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool slightly for 10 minutes, then cover surface with plastic wrap to prevent a skin and refrigerate until fully cold, at least 4 hours or overnight.

While the custard chills (or during the last hour of chilling), prepare the Oreos. Roughly chop 20 Oreo cookies into a mix of larger chunks and fine crumbs (aim for about 1/2 to 1-inch chunks plus some crumbs). If you prefer softer pieces, toss crumbs with 1 teaspoon melted unsalted butter. Chill the chopped cookies in the refrigerator so they stay crisp until folding into the ice cream.

When the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.

During the last 3–5 minutes of churning, add the chopped Oreo pieces so they are evenly distributed. If your machine doesn't allow add-ins during churning, stir them in by hand immediately after churning.

Transfer the ice cream to a freezer-safe container, smoothing the top. Press a sheet of parchment directly on the surface, then seal with a lid. Freeze for at least 4 hours to firm up.

Make the hard shell shortly before serving so it is pourable and crisp on contact: Place 1 cup semisweet chocolate chips, 2 tablespoons coconut oil, and 1 teaspoon light corn syrup (optional) in a microwave-safe bowl.

Microwave in 20-second bursts, stirring well between bursts, until the chocolate and oil are fully melted and smooth. Alternatively, melt in a heatproof bowl set over barely simmering water, stirring until glossy. Let the mixture cool slightly (about 2–3 minutes) so it is warm but not hot — it should be pourable.

To serve, scoop the firmed Oreo ice cream into bowls or cones. Pour the warm chocolate hard shell over each scoop; the cold ice cream will harden the chocolate into a crisp shell within seconds. If desired, set additional chopped Oreo pieces on top before the shell hardens.