Oreo Ice Cream Recipe

Oreo Ice Cream Recipe
By The Cooking World, Editorial Staff
July 17, 2020

The Best Homemade Oreo Ice Cream

In this week's recipe, we continue searching for the best homemade ice creams. Today, we decided to share with you our Oreo Ice cream recipe.

This is the best Oreo ice cream we ever taste! If you like Oreos and ice cream this is a recipe that you have to try!

Like in our coffee ice cream recipe, this one uses xanthan gum as a substitute to eggs. This gives us the ability to produce a smooth ice cream without adding the flavor of eggs. This way you will only taste the flavor of your ice cream.

15 minutes
1 hour 30 minutes
850 ml


330 g (1 1/3 cups) whole milk
200 g (150g for the ice cream base plus 5 cookies for topping) Oreos
115 g (1/2 cup) granulated sugar
40 g (2 tablespoons) light corn syrup
15 g (2 tablespoons) dry milk powder
1g (1/4 teaspoon) xanthan gum
330 g (1 1/3 cups) heavy cream

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  1. Start by crush 150 g of Oreos.
  2. Heat the milk in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, remove from the heat, add the crushed Oreos, cover, and let steep at room temperature for 45 minutes.
  3. Pour the milk through a Chinois. Then discard the Oreos.
  4. In a medium saucepan reheat the milk, adding sugar, corn syrup, dry milk and xanthan gum (mix the dry milk, and xanthan gum in a separate bowl before adding to the milk). Cook this mixture in medium heat, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
  5. Add the cream and whisk until fully combined. Transfer the mixture to a large bowl and place it over an ice bath until cold, it should take approximately 15 minutes. Once the ice cream base is chilled it's time to make the actual ice cream.
  6. Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
  7. When churned, transfer the ice cream to a freezer-friendly container, add the remaining 50 g of Oreos (crushed in big pieces), and freeze until firm, about 6 hours.
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