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5.0 from 6 votes

Cookies and Cream Fudge Swirl Ice Cream

Cookies and Cream Fudge Swirl Ice Cream is an easy homemade vanilla ice cream loaded with Oreo cookies and a rich and thick homemade fudge swirl. Heaven!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs 2 mins
Total Time
4 hrs 20 mins
Servings: 1 1/2
Course: Dessert
Cuisine: American

Ingredients

For the ice cream:
  • 4 ounces cream cheese, at room temperature
  • 2 cups heavy cream
  • 1 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon corn syrup
  • 15 Oreo cookies, coarsely chopped (about 1 1/2 cups)
For the fudge swirl:
  • 1/4  cup plus 2 tablespoons heavy cream
  • 1  tablespoon unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons  packed light brown sugar
  • 1/2 cup (3 ounces) semisweet chocolate chips
  • 1/8 teaspoon fine salt
  • 1/2 teaspoon vanilla extract

Instructions

To make the ice cream:
    Cup of Yum
  1. In the pitcher of a blender, puree all the ice cream ingredients except the Oreo cookies. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Refrigerate until completely chilled, at least 30 minutes or up to overnight.
To make the fudge swirl:
  1. Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2  minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.
To finish the ice cream:
  1. Pour the chilled cream mixture into an ice cream maker. Freeze according to the manufacture’s directions. In the last 5 minutes of churning, add the Oreo cookies to the mixture.
  2. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.

Notes

  • The corn syrup helps keep the ice cream soft, feel free to omit it if you must.