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+ servings

Oreo Cheesecake Ice Cream

Homemade cheesecake ice cream with oreos stirred in - not much is better!

Course Dessert
Cuisine American
Prep Time 12 hours
Cook Time 6 minutes
Chill 2 hours
Total Time 14 hours 6 minutes
Yield 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


  1. Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.
  2. 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.
  3. 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.

Recipe Notes

Source: The Ultimate Ice Cream Book by Bruce Weinstein