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Oreo Cookie Ice Cream

Oreo cookies are a classic flavour in desserts and cannot be missed in the ice cream selection. With this recipe you will be able to make your own extremely flavourful Oreo ice cream at home. A guaranteed hit for young and old.


Special material requirements

  • Ice cream machine

  • Thermometer

  • Silicone mini popsicle mould (optional)

  • Popsicle sticks (optional)



Yield: 38 mini popsicles | Difficulty: easy


Oreo cookie ice cream

850ml whole milk

260g heavy cream

180g Oreo cookies

170g dextrose

65g milk powder

45g inverted sugar

25g granulated sugar

1 1/2 tsp ice cream stabiliser

1/2 tsp salt

280g Oreo cookies

Oreo chocolate dip

425g white chocolate

127g coconut fat

35g Oreo cookies



Oreo cookie ice cream

  1. Place all the oreos in a blender and blend until you have small crumbs.

  2. Place the milk, cream and the first part of the Oreos in a saucepan, big enough to accommodate the whole recipe, on medium heat. Heat it up until it's lukewarm (approx. 40°C).

  3. Mix the sugar and stabiliser in a small separate bowl. The stabiliser has to be added with the sugar, otherwise it will produce lumps.

  4. While constantly whisking add the dextrose, milk powder, inverted sugar, followed by the sugar-stabiliser mix. Keep whisking and heat up the mixture to around 80-85°C.

  5. After it has reached the desired temperature, pour the mixture through a sieve into a bowl and cover it with cling film to touch. Let it cool down to room temperature, then place it overnight in the fridge.

  6. Take it out of the fridge, use the immersion blender to blend the mixture so that any lumps are eliminated and then transfer the mixture into the ice cream machine. Follow the instructions of your machine.

  7. Towards the end of the churning process, add the second part of the Oreo cookie crumbs to the ice cream machine, one tablespoon at the time until all is fully incorporated.

  8. After the ice cream is ready, fill your popsicle moulds with the ice cream and place in the freezer, preferably overnight, until firm.

Oreo chocolate dip

  1. Heat the chocolate and coconut fat in separate bowls in the microwave until both are completely melted.

  2. Add the coconut fat to the chocolate and stir until all is homogeneously combined. Let it cool to room temperature.

  3. Blend the Oreo cookies in a blender until you have small crumbs and add them to the chocolate mix and stir just until the crumbs are evenly spread.

  4. Fill the dip into a narrow but high glass and dip your popsicles in it and then place them back in the freezer.



  • Oreo cookie ice cream: if you don't want to go through the trouble of filling popsicle moulds with ice cream you can either eat the ice cream directly out of the ice cream machine or transfer it into a large freezer friendly container and place it in the freezer to store.


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