Oreo Ice Cream

Oreo Ice Cream


Perfectly paired with a creamy thick cheesecake, a light tiramisu, alongside fresh macerated fruits, or eaten alone with whip cream, this homemade Oreo ice cream is a freezer must have! Creamy whole milk and whole cream blended with sugar, powdered milk, and one egg yolk creates a smooth velvety ice cream base that won’t over-stiffen in the freezer. The crunchy, chocolatey Oreo cookies (and their distinctive creamy filling) add amazing texture and instants of chocolate flavor.


  • 60 grams sugar
  • 35 grams powdered milk
  • whole milk (35 cl.)
  • 1 egg yolks
  • 110 grams cream (whole)
  • 12 OREO® Cookies


  1. 1Mix sugar and milk powder using a flexible beater on Speed ​​1.
  2. 2Continue beating, pouring the milk in gradually.
  3. 3Add the egg yolk and cream.
  4. 4Refrigerate the mixture for 20 minutes.
  5. 5Crush the Oreo cookies.
  6. 6Put the mixture in the ice cream maker for 20 minutes, then add the crushed Oreo cookies, and leave mixture in the ice cream maker for 5 more minutes.
  7. 7Transfer to a container with a lid and store in the freezer.
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