Strawberry Oreo Ice Cream

This Strawberry Oreo Ice Cream combines the flavors of classic sweet strawberry and the chocolatey crunch of Oreo cookies ‘n’ cream ice cream into one delicious and easy frozen treat! It takes just a few ingredients and no cooking of the base is required. I can’t think of a better way to end a hot summer day than a big ol’ scoop of this ice cream.

Ice cream in a glass garnished with a strawberry and oreo crumbles.

When I made this a few weeks ago, I shared it with some friends and it was gone in a flash! It turned out so light and airy and when combined with crunchy chunks of Oreo cookies, it was a clear crowd-pleaser! It’s definitely one of my favorite ice cream recipes that I’ve made thus far, and I’m pretty sure it’s about to become one of yours too.

If you’re newer to ice cream making, you might want to check out my Ninja Creami Strawberry Ice Cream as well.

Ingredient Notes

Ingredients for the ice cream spread out on a pink surface.

Fresh strawberries – I recommend using fresh at peak ripeness for the best flavor.

Granulated white sugar – This is the only type of sweetener I recommend for this recipe as I have not tested other types for this recipe. Substituting other sweeteners like honey or brown sugar could yield undesirable results in texture.

Heavy cream and half/half – You should only use dairy heavy cream and half/half. Other types of dairy or non-dairy substitutes have different amounts of free water and fat ratios which can alter the ice cream in not-so-desirable ways.

Vanilla extract – You can use other baking extracts in equal amounts such as almond extract for a nutty flavor. 

Oreo cookies – I used regular Oreos, but you can certainly try other flavors. Next time, I want to try chocolate hazelnut Oreos to give it a Nutella-vibe.

Step-by-Step Instructions

Important: Before you begin, make sure your ice cream machine’s canister is completely frozen.

Step 1 showing adding the sugar to the strawberries and the finished strawberry puree.

Step 1: Toss the strawberries and ½ of the sugar together and allow to sit for at least 15 minutes for the berry juices to release. Puree the sugared strawberries until smooth and set aside.

Step 2 showing adding the vanilla to the cream and stirring the strawberry puree into the cream.

Step 2: Whisk together the remaining sugar, heavy cream, half and half, and vanilla extract. Then, mix in the strawberry puree.

Step 3 showing the ice cream churning in the machine.

Step 3: Assemble your machine and pour the ice cream base into your frozen canister. Begin to churn according to the directions from the machine’s manufacturer (usually 25-30 minutes). The base will thicken and increase in volume with the consistency of extra soft, soft-serve.

Step 4 showing adding the oreo crumbles to the ice cream machine and then packing the ice cream in a loaf pan.

Step 4: In the last few minutes of churning, add your cookie crumbles. Then, pack your ice cream into a loaf pan or freezer-safe container. 

Step 5 showing adding extra oreo crumbles and pressing the parchment to the surface of the ice cream.

Step 5: Top with extra cookie crumbles if desired. Press parchment directly to the surface of the ice cream and wrap it tightly with plastic wrap or an airtight lid. Freeze for at least 4 hours.

Step 6 showing scooping the ice cream and garnishing with a fresh strawberry.

Step 6: Scoop and enjoy!

Expert Tips

  • Allow your homemade ice cream to sit at room temperature for a few minutes before scooping to make scooping easier. 
  • Make sure all of your ingredients (except for the vanilla extract and cookie crumbles) are chilled to speed up the freezing.
  • Crush your cookies by adding them to a ziplock bag and using a rolling pin to crush. Or, you can pulse the cookies in a food processor until you get your desired chunk size. 

Homemade Ice Cream Storage

  • Always use a freezer-safe container such as a loaf pan or reusable ice cream container.
  • If your container of choice has a non-stick coating, line the pan with parchment paper prior to adding your ice cream to avoid scratching the coating when scooping later. 
  • Place your container in your freezer as far away from the freezer door as possible to prevent ice crystals or freezer burn.
  • Consume within two weeks for best flavor and texture. (This shouldn’t be a problem 😉 – trust me.)
Scoop of the ice cream sitting on top of the ice cream container.

Did you love this recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating & review in the comments below.

Ice cream in a glass garnished with a strawberry and oreo crumbles.

Strawberry Oreo Ice Cream Recipe

Melissa
This recipe combines the flavors of classic sweet strawberry ice cream and the chocolatey crunch of Oreo cookies ‘n’ cream ice cream into one delicious and easy frozen treat!
5 from 3 votes
Prep Time 45 minutes
Freezing time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 441 kcal

Ingredients
  

  • 1 lb. fresh strawberries hulled and sliced
  • 1 cup granulated white sugar divided
  • 2 cups heavy cream
  • 1 cup half and half
  • 1 teaspoon vanilla extract
  • 12 Oreo cookies crushed (plus extra for topping, if desired)

Instructions
 

  • Pre-step – make sure the cream maker’s canister is frozen solid – usually this takes 12-24 hours in the freezer. It’s completely frozen when you don’t hear sloshing liquid when you shake it.
  • Add the strawberries to a blender and toss with ½ of the sugar. Allow the sugared strawberries to sit for at least 15-20 minutes to allow the juices to release. Then, blend the strawberries until completely smooth.
  • In a large mixing bowl, whisk the remaining sugar with the heavy cream, half and half, and vanilla extract. Add the strawberry puree to the cream mixture and stir well to create the ice cream base.
  • Assemble your ice cream maker and pour the base into the frozen canister. Churn per the machine manufacturer’s instructions. This typically takes about 25-30 minutes of churning and the base will end up with the consistency of extra soft, soft-serve.
  • During the last few minutes of churning add your crushed Oreo cookies and churn until the cookie crumbles are evenly disbursed.
  • Pour the ice cream into a loaf pan or other freezer-safe container. Top with extra cookie crumbles, if desired.
  • Press parchment paper directly on the surface of the ice cream and wrap tightly in plastic wrap or cover with an airtight lid. Freeze for at least 4 hours.
  • When ready to serve, allow ice cream to sit at room temperature for a few minutes for easier scooping.

Notes

Tips
  • Always use a freezer-safe container such as a loaf pan or reusable ice cream container.
  • If your container has a non-stick coating, line the pan with parchment paper prior to adding your ice cream to avoid scratching the coating when scooping later. 
  • Place your container in the freezer as far away from the freezer door as possible to prevent ice crystals or freezer burn.
  • Consume within two weeks for the best flavor and texture.
  • Chill all of your ingredients (except for the vanilla extract and cookie crumbles) to help the ice cream freeze faster.
  • Add the cookies to a ziplock bag and use a rolling pin to crush. Or, pulse the cookies in a food processor until you get your desired chunk size. 

Nutrition

Calories: 441kcalCarbohydrates: 45gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 78mgSodium: 105mgPotassium: 227mgFiber: 2gSugar: 38gVitamin A: 989IUVitamin C: 34mgCalcium: 85mgIron: 2mg
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Recipe Rating




3 Comments

  1. 5 stars
    Holy Cow! This one surprised me. I am not always an Oreo fan, but apparently they are amazing when combined with strawberries.