Please forgive the picture. I made the mistake of first trying to take a picture outside. For a second I must have forgotten how insanely hot Florida is right now. Within seconds it was a melted mess. This is one of my sister-in-law Laura’s favorite ice cream recipes. It was good even with the generic Publix brand cookies. Can you believe Publix was all out of Oreos?

Oreo Cheesecake Ice Cream

5 from 1 vote
Homemade cheesecake ice cream with oreos stirred in - not much is better!
Prep Time: 12 hours
Cook Time: 6 minutes
Chill: 2 hours
Total Time: 14 hours 6 minutes
Servings: 8 servings


  • 1 cup sugar
  • 4 ounces cream cheese, softened
  • 1 egg
  • 1/2 teaspoon vanilla
  • 3/4 cup milk
  • 1 1/2 cups heavy cream
  • crumbled Oreo cookies


  • Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.
  • Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the the cream. Cover and refrigerate overnight.
  • Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions (my machine took 30 minutes), adding the crumbled Oreos to the machine when the ice cream is semifrozen. We like a lot of Oreos in ours. Allow the machine to mix in the cookies. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.


Source: The Ultimate Ice Cream Book by Bruce Weinstein
Cuisine: American
Course: Dessert