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Clean recipe · handletheheat.com

Cookies and Cream Fudge Swirl Ice Cream

Cookies and Cream Fudge Swirl Ice Cream starts with an easy homemade vanilla ice cream base studded with Oreo cookies and a rich and thick homemade fudge swirl. Possibly the best ice cream you’ll ever taste!

Original recipe: handletheheat.com

Yield:
1 servings
Prep:
30 min
Total:
270 min
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Cookies and Cream Fudge Swirl Ice Cream

Ingredients

  1. 4 ounces (113 grams) full-fat cream cheese, (at room temperature)
  2. 1 3/4 cups (415 grams) heavy cream, (cold)
  3. 1 cup (237 grams) whole milk, (cold)
  4. 1/2 cup (100 grams) granulated sugar
  5. 1/4 teaspoon fine sea salt
  6. 2 teaspoons vanilla extract
  7. 1 tablespoon (15 grams) corn syrup*
  8. 15 Oreo cookies, coarsely chopped (about 1 1/2 cups)**
  9. 1/4 cup plus 2 tablespoons (89 grams) heavy cream
  10. 1 tablespoon (14 grams) unsalted butter
  11. 1/4 cup (50 grams) granulated sugar
  12. 2 tablespoons (25 grams) light brown sugar
  13. 1/2 cup (85 grams) semisweet chocolate chips
  14. 1/2 teaspoon vanilla extract
  15. 1/8 teaspoon fine sea salt

Instructions

  1. Make the ice cream:

    In the pitcher of a blender, pulse all the ice cream ingredients except the Oreo cookies a few times, until smooth. Don’t overblend. Refrigerate until completely chilled, at least 30 minutes or up to overnight.

  2. Make the fudge swirl:

    In a small saucepan, heat the cream, butter, and sugars over medium heat, stirring occasionally, until the butter melts and the mixture is smooth. Bring to a boil and cook without stirring, until the sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let sit for 3 minutes, then stir until smooth. Stir in the vanilla and salt. Let cool to room temperature before using. Make Ahead: Store fudge in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

  3. Finish the ice cream:

    Pour the chilled cream mixture into your ice cream maker. Freeze according to the manufacturer's instructions.*** As it churns, the mixture will thicken and expand. To check if it’s ready, scoop a spoonful—if it stays on the spoon for a few seconds, it’s good to go. If it slides right off, it needs more time.
  4. In the final minute of churning, gradually add the chopped Oreo cookies and churn just until evenly combined.
  5. Transfer the ice cream to an airtight container in layers, dolloping the fudge swirl in between each layer 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.
  6. Store for up to 2 weeks. If the ice cream has become too hard to scoop, place in the fridge for 30 minutes before scooping and serving.