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–+ servings
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
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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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