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Oreo ice cream in a large waffle cone

Oreo Ice Cream

3.67 from 3 votes
Creamy, light vanilla ice cream made with coconut milk and packed with crushed Oreo pieces!
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 servings (1 quart)


  • 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.
  • 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!
  • 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!


Calories: 329kcal | Carbohydrates: 29g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 75mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
Course Dessert
Cuisine American
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