Is there anything better than a creamy slice of cheesecake, except maybe that same cheesecake turned into a scoopable pint of ice cream? I love my Oreo cheesecake recipe so much that I decided to bottle up everything I love about it — the tangy cream cheese, the crushed cookies, the little pockets of chocolate — and turn it into this Oreo Cheesecake Ice Cream. It’s rich, tangy, packed with cookie crunch, and honestly might be even more addictive than the cheesecake itself.
Creamy Oreo Cheesecake Ice Cream
If you’ve made my Oreo cheesecake or my mini Oreo cheesecakes before, you already know the magic combination at play here: cool, tangy cream cheese filling studded with crushed Oreos, all sitting on top of a buttery chocolate cookie crust. I wanted every one of those flavors in a single scoop, so I spent weeks testing batches until I landed on this recipe. It has that same unmistakable cheesecake tang, plus crunchy cookie bits folded straight into the base and a ribbon of crushed Oreos running through every layer.
The cream cheese is doing double duty here, just like in the cheesecake — it gives the ice cream that signature tang while also keeping it silky smooth and scoopable straight out of the freezer, with zero iciness. Fold in crushed Oreos and a drizzle of melted chocolate between the layers, and you’ve basically got a slice of cheesecake in cold, creamy, scoopable form.
Recipe Ingredients
Heavy Cream: Forms the rich, custardy base that gives this ice cream its luxurious texture.
Whole Milk: Lightens the base just enough so it churns up smooth instead of overly dense.
Cream Cheese: The heart of the recipe. It brings that classic cheesecake tang and keeps the ice cream soft and scoopable straight from the freezer. Use full-fat, brick-style cream cheese, softened to room temperature so it blends in without lumps.
Sugar: Sweetens the base and helps give the finished ice cream its smooth, scoopable texture.
Vanilla: Rounds out the tang from the cream cheese with warmth and depth.
Salt: Just a pinch to balance the sweetness and make the chocolate flavors pop.
Oreo Cookies: The star of the show, in two forms — some crushed fine and mixed right into the base, and more roughly broken and layered throughout the container for maximum crunch in every scoop.
How to Make Oreo Cheesecake Ice Cream
Make the Base
Step 1. Beat the softened cream cheese in a large bowl until completely smooth with no lumps remaining.
Step 2. Slowly pour in the heavy cream and whole milk, whisking as you go until the mixture is fully smooth. Taking your time here is key to a silky base with no cream cheese lumps.
Step 3. Whisk in the sugar, vanilla, and salt until fully dissolved. Fold in the finely crushed Oreos. Cover and chill the base in the refrigerator for at least 1 hour, or until fully cold.
Churn and Layer
Step 4. Once chilled, pour the base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 25 minutes).
Step 5. Spoon a layer of the churned Oreo ice cream into a freezer-safe container, then scatter a layer of roughly broken Oreos. Repeat the layers, ending with ice cream. Using a knife, gently swirl to marble the cookies through the ice cream. Smooth the top, then press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm, before scooping and serving. Add additional cookies and chocolate ganache for more decadence.
My Top Tips & Tricks
- Make sure your cream cheese is fully softened before mixing to avoid lumps in the base.
- Chill the base thoroughly before churning — a colder base freezes faster and churns up creamier.
- Don’t over-swirl the chocolate layer; a light hand keeps those fudgy ribbons intact instead of blending them into the ice cream.
- Pressing plastic wrap or parchment directly onto the surface before freezing keeps the top scoop from turning icy.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping if it’s been in the freezer a while.
How to Store
Keep your cookies and cream cheesecake ice cream in an airtight, freezer-safe container for up to 4-6 weeks for the best flavor and texture. Press plastic wrap directly against the surface before sealing the lid to help prevent ice crystals from forming.
More Chocolate Desserts
- Moist Chocolate Cake
- The Best Chess Pie Recipe
- Double Chocolate Chip Cookies
- The Best Fudge Brownie Recipe
- White Chocolate Dipped Chocolate Peppermint Cookies
I hope you love this Oreo Cheesecake Ice Cream as much as I do! It’s got all the tangy, cookies-and-cream flavor of the cheesecake it’s inspired by, but in a creamy, scoopable treat perfect for warm days. If you give this recipe a try, I want to know — leave a comment with a star rating below, and don’t forget to snap a photo and tag me on Instagram!
Homemade Oreo Cheesecake Ice Cream
Ingredients
- 8 oz cream cheese room temperature
- 1 1/2 cups whole milk cold
- 1 1/2 cups heavy cream cold
- 2/3 cup granulated sugar
- 1 tbsp vanilla bean paste
- 10-15 Oreo cookies crushed
- 1/8 tsp salt
- 1 1/2-2 cups Oreo cookies roughly chopped, to be layered
- chocolate ganache optional
Instructions
- Beat cream cheese until smooth.
- Whisk in heavy cream and milk until smooth.
- Whisk in sugar, vanilla, and salt. Fold in crushed Oreos. Chill 1 hour.
- Churn in ice cream maker until soft-serve consistency.
- Layer ice cream, broken Oreos, and melted chocolate in a container, swirling gently. Cover surface with plastic wrap and freeze 4 hours before serving.
Rate & Review
What did you think of this recipe?