Creamy, light vanilla ice cream made with coconut milk and packed with crushed Oreo pieces! Next time try classic chocolate chip cookie dough ice cream.
It doesn’t matter if it’s summer or not, I can’t stop eating ice cream. I just can’t.
I will make and eat ice cream year round and you can’t stop me! Especially when it comes to Oreos. Oh… Oreos. How do I love thee? Let me count the ways.
Call this ice cream Oreo ice cream or “cookies and cream ice cream”. Either way, it’s the same amount of delicious.
Actually, no counting. I’m tired. But plain and simple, I love Oreos. I’m not really into all these different flavors with all the crazy fillings and vanilla cookies and just… no.
Stop it. Please. Leave Oreos alone. They’re perfect just the way they are.
This recipe is so simple. It’s almost embarrassing how little effort is takes because it seems like a crime. How can something so delicious be so simple to make? I don’t know, man, but it is.
Tips for making Oreo ice cream
Don’t obsess over crushing the Oreos into uniform sizes. Just place them in a resealable plastic bag and use a rolling pin to crush them, and remember that Ben & Jerry’s has made an empire out of having big chunks of add ins to their ice cream.
Use your milk of choice. I call for coconut milk, but you can use whatever milk or non-dairy milk you prefer. For what it’s worth, cashew milk tastes wonderful!
You will need an ice cream maker for this recipe, but I swear it’s worth it. I live and die by my Kitchen Aid ice cream maker, and it lives in my freezer so that it’s ready to make me delicious ice cream at any time.
I accidentally made two quarts (oops) when I made this originally, so I cut the ingredients by about half so that you don’t end up with an Oreo ice cream explosion in your kitchen like I did.
Mind you… worse things could definitely happen.
- 1 ½ cups heavy cream
- ¾ cup coconut milk, can substitute for milk or non-dairy milk of choice
- ¾ cup granulated sugar
- 1 Tablespoon pure vanilla extract
- 8-10 Oreo cookies, crushed
- In a medium bowl, combine all ingredients except for the Oreos and stir until all sugar is dissolved and fully combined.1 1/2 cups heavy cream3/4 cup coconut milk3/4 cup granulated sugar1 Tablespoon pure vanilla extract
- Cover with plastic wrap and place bowl in the fridge for 30 minutes to an hour to let it thoroughly chill.
- Place Oreos in a heavy-duty plastic baggie and crush with a rolling pin. Don’t obsess over making them all uniform – having big chunks isn’t bad!8-10 Oreo cookies
- Pour batter into ice cream maker and prepare according to manufacturers directions (usually 25-30 minutes of churning). During the last 5 minutes, add in your crushed Oreos.
- Note: The Oreos really bulk things up, so keep an eye on it so it doesn't overflow on you!
- Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it's hardened). Scoop it into a bowl or a waffle cone and enjoy!
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
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