If you have a soft spot for classic cookies and cream flavor, then the **Cuisinart Oreo Cookie Ice Cream** is about to become your new obsession. This luscious homemade ice cream combines the rich, creamy texture of a perfectly churned custard with the irresistible crunch of Oreo cookie pieces. Each bite delivers a symphony of smooth, velvety ice cream punctuated by those iconic chocolate and cream sandwich cookies, creating a dessert that’s both nostalgic and decadently fresh. Trust me, once you try making this at home, your freezer will always have a special spot reserved for this crowd-pleaser.

Cuisinart Oreo Cookie Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it relies on simple, quality ingredients that work together to create an unforgettable flavor and texture. From the richness of the heavy cream to the depth added by the egg yolks, every element plays a crucial role.

2 ½ cups heavy cream: This provides the luscious, creamy base essential for a smooth ice cream.
1 ½ cups whole milk: Balances the cream’s richness while keeping the texture smooth and not too heavy.
1 tablespoon vanilla extract: Adds a subtle sweetness and enhances the overall flavor profile beautifully.
6 large egg yolks: These create a thick, custard-like consistency that makes your ice cream irresistibly velvety.
1 ¼ cups granulated sugar: Sweetens just enough without overpowering the cookie flavor.
14 ounces Oreo cookies: Crushed into bite-sized pieces for that perfect cookie crunch in every spoonful.

How to Make Cuisinart Oreo Cookie Ice Cream

Step 1: Prepare the Custard Base

Begin by warming your heavy cream, whole milk, and vanilla extract over medium heat until it’s hot but not boiling. Meanwhile, whisk the egg yolks with sugar until the mixture becomes pale and thick. Slowly pour a bit of the hot cream mixture into the yolks to temper them, then gradually add the remaining cream, stirring continuously to prevent scrambling. This step builds the rich custard foundation—a crucial step you’ll appreciate in every creamy spoonful.

Step 2: Cook Until Thickened

Return the combined mixture to the stove, cooking gently on low heat while stirring constantly until it thickens enough to coat the back of a spoon. This luscious custard is where the magic happens; it’s the perfect balance of creamy and thick, ensuring your ice cream is indulgent and smooth once frozen.

Step 3: Cool and Chill the Custard

Once thickened, strain the custard into a clean bowl to remove any cooked egg bits, then allow it to cool to room temperature. Afterward, cover and refrigerate for at least 4 hours or overnight. Chilling is key to giving the ice cream mixture the perfect consistency before it hits the Cuisinart, making sure every churn is silky and airy.

Step 4: Prepare the Oreo Cookies

While the custard chills, crush your Oreos into bite-sized pieces—large enough to enjoy that satisfying crunch but small enough to scatter evenly throughout the ice cream. This step defines the signature texture of the Cuisinart Oreo Cookie Ice Cream.

Step 5: Churn the Ice Cream

Pour the well-chilled custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes. When the ice cream begins to firm up, slowly fold in the Oreo pieces so they’re perfectly distributed without breaking down too much. This step is the heart of crafting your irresistible homemade dessert.

Step 6: Freeze Before Serving

Transfer the freshly churned ice cream into an airtight container and freeze for at least 4 hours to let it set to the ideal scoopable consistency. Patience here pays off—you’ll be rewarded with a perfectly creamy, cookie-studded treat!

How to Serve Cuisinart Oreo Cookie Ice Cream

Garnishes

To elevate your serving, sprinkle extra crushed Oreos or mini Oreo pieces on top. A drizzle of chocolate syrup or a dollop of freshly whipped cream complements the cool creaminess beautifully. These garnishes not only add visual appeal but also enhance that rich cookies and cream flavor you love.

Side Dishes

Cuisinart Oreo Cookie Ice Cream pairs wonderfully with brownies, chocolate lava cakes, or warm chocolate chip cookies. These decadent desserts alongside this ice cream turn any simple gathering into a celebration of texture and flavor contrasts.

Creative Ways to Present

For a playful twist, serve the ice cream in Oreo cookie bowls or waffle cones dipped in chocolate. Another fantastic idea is to layer the ice cream with crushed Oreos in a parfait glass, topped with whipped cream and a cherry—a crowd-pleasing way to impress guests at your next party.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Cuisinart Oreo Cookie Ice Cream in an airtight container in the coldest part of your freezer to maintain its best texture and flavor. Properly stored, it stays delicious for up to two weeks, making sure none of that irresistible goodness goes to waste.

Freezing

If you’ve churned more than you can eat right away, freezing the ice cream solidifies the texture perfectly. Just be sure to press a piece of plastic wrap or parchment paper directly onto the surface before sealing the container to prevent ice crystals from forming.

Reheating

Ice cream isn’t usually reheated, but if it feels too hard after freezing, simply let it thaw at room temperature for 5 to 10 minutes before scooping. This brief rest time helps the creamy texture return without melting it entirely.

FAQs

Can I use low-fat milk instead of whole milk for this Cuisinart Oreo Cookie Ice Cream?

While you can substitute, whole milk is preferred as it contributes to the creamy texture and rich flavor. Low-fat milk might result in a less silky consistency and a slightly different taste.

Can I add extra Oreo cookies if I like more crunch?

Absolutely! Feel free to increase the Oreo quantity to your liking. Just remember that too many cookies may affect the overall texture and churning process, so add them gradually during the mixing stage.

How long does it take to churn the ice cream in a Cuisinart machine?

Typically, it takes around 20 to 25 minutes, depending on the machine’s model and the temperature of your custard base. You’ll notice the mixture thickens and gains volume as it churns.

Can I make this recipe without eggs?

Eggs are important for that classic custard texture, but you can try an eggless version using cornstarch as a thickener if you prefer. However, it will have a different mouthfeel and richness.

Is it better to crush Oreos finely or leave bigger chunks?

Leaving bite-sized pieces is ideal because it gives your ice cream delightful crunch and texture without becoming too gritty. Finely crushed cookies may blend too much into the ice cream, losing that satisfying cookie bite.

Final Thoughts

Making Cuisinart Oreo Cookie Ice Cream at home is such a joy—it combines simple ingredients with fun preparation, yielding an indulgent treat that everyone will rave about. Whether you’re spoiling yourself on a sunny afternoon or impressing your friends at a gathering, this homemade ice cream recipe is pure happiness in a bowl. Give it a whirl, and trust me, it will become a staple in your dessert rotation!

Cuisinart Oreo Cookie Ice Cream Recipe

Print Recipe

★★★★★

4.8 from 27 reviews

This rich and creamy Cuisinart Oreo Cookie Ice Cream is a delightful homemade treat combining luscious vanilla custard with crunchy Oreo cookie pieces. Perfect for Oreo lovers, this recipe uses a custard base to create smooth, indulgent ice cream with bits of your favorite cookies throughout.

Author: Zane
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 5 hours 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Churning
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Custard Base

2 ½ cups heavy cream
1 ½ cups whole milk
1 tablespoon vanilla extract
6 large egg yolks
1 ¼ cups granulated sugar

Mix-ins

14 ounces Oreo cookies, crushed into bite-sized pieces

Instructions

Prepare the Custard Base: In a medium saucepan, combine the heavy cream, whole milk, and vanilla extract. Heat gently over medium heat until the mixture is hot but not boiling, around 170°F, then remove from heat.
Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and thickened.
Temper the Egg Mixture: Slowly pour about half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
Cook the Custard: Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon and reaches about 175°F. Do not boil.
Cool the Custard: Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
Churn the Ice Cream: Pour the chilled custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Add Oreo Pieces: During the last 5 minutes of churning, slowly add the crushed Oreo cookies to evenly distribute them throughout the ice cream.
Freeze to Firm Up: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.

Notes

For best results, crush the Oreo cookies into bite-sized pieces rather than fine crumbs to maintain texture in the ice cream.
If you don’t have a thermometer, cook the custard until it thickly coats a spoon and starts to steam but does not boil.
Cover the custard tightly with plastic wrap touching the surface to prevent a skin from forming during refrigeration.
You can substitute half-and-half for whole milk for a slightly lighter ice cream, but the texture will be less rich.
Store leftover ice cream in an airtight container to prevent freezer burn and maintain freshness.