Oreo Ice Cream with Chocolate Chip Cookie Dough
- Total Time: 5 hours 25 minutes
- Yield: 1 quart 1x
Description
This indulgent ice cream combines cookies and cream with cookie dough for a double dose of cookie goodness.
Ingredients
- 2 cups (480 ml) milk
- 1 1/4 cup (300 ml) heavy cream
- 1 tbs + 1 tsp cornstarch
- 2/3 cup (160 ml) sugar
- 2 tbs (30 ml) corn syrup
- 1 1/2 oz (45 g) cream cheese
- pinch of salt
- 20 oreos (15 ground up, 5 crushed coarsely)
- chocolate chip cookie dough
Chocolate Chip Cookie Dough
- 2 tbsp. (30 ml) unsalted butter, at room temperature
- 3 tbsp. light brown sugar, packed
- 1/2 cup (120 ml) all-purpose flour
- 3 1/2 oz. (100 g) sweetened condensed milk
- 1/4 tsp. vanilla extract
- 1/8 cup (30 ml) mini semisweet chocolate chips
Instructions
- In a small bowl, stir together 2 tbsp of the milk with the cornstarch to make a slurry. Set aside.
- Place the cream cheese and salt in a medium bowl and set aside.
- In a large saucepan, combine the remaining milk, heavy cream, sugar, and corn syrup. Bring to a boil over medium-high heat, and cook for 4 minutes, stirring occasionally.
- Remove from heat and gradually whisk in the cornstarch slurry. Return to heat and bring back to a boil, stirring constantly, until the mixture thickens slightly, about 1 minute.
- Gradually whisk the hot milk mixture into the bowl with the cream cheese until smooth. Let the mixture cool completely, then refrigerate until cold, at least 4 hours or overnight.
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the ground Oreos and pieces of chocolate chip cookie dough.
- Transfer the ice cream to a storage container, layering with the coarsely crushed Oreos. Freeze until firm, at least 4 hours.
Notes
- For best results, chill the ice cream base overnight before churning.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- You can substitute store-bought cookie dough if preferred.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 50
If You Liked This Recipe, You’ll Love These
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- Flourless Frozen Chocolate Mousse Cake
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- Espresso Chocolate Chip Madeleines
Frequently Asked Questions
Why does the ice cream base use a cornstarch slurry instead of egg yolks?
Whisking 1 tbsp + 1 tsp of cornstarch with 2 tbsp of cold milk forms a slurry that thickens the hot cream-and-sugar base when added back to the heat. This produces a dense, scoopable texture without the richness or cooking complexity of an egg-yolk custard. The cream cheese (1½ oz) adds body and tang in place of the yolks.
How are the Oreos used differently — why are some ground and some coarsely crushed?
The recipe uses 15 finely ground Oreos folded in during the last minutes of churning to flavor the ice cream base throughout, while 5 coarsely crushed Oreos are layered into the container during freezing for distinct cookie crunch. The two textures create different eating experiences in the same scoop.
Can I use store-bought cookie dough instead of making it from scratch?
Yes. The notes explicitly say you can substitute store-bought cookie dough. The from-scratch version uses 2 tbsp butter, 3 tbsp light brown sugar, ½ cup flour, and 3½ oz sweetened condensed milk, but the store-bought option saves time without significantly changing the finished ice cream. 
