Cookies and Cream Fudge Swirl Ice Cream
Recipe: https://recipestripper.com/recipes/67140e2e-ae52-4ba8-9408-fd88708bc934
Original source: https://handletheheat.com/cookies-and-cream-fudge-swirl-ice-cream/
Recipe image: https://handletheheat.com/wp-content/uploads/2025/06/cookies-cream-fudge-swirl-ice-cream-SQUARE.jpg

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!
Yield: 1
Prep time: PT30M
Total time: PT270M

Ingredients
- 4 ounces (113 grams) full-fat cream cheese, (at room temperature)
- 1 3/4 cups (415 grams) heavy cream, (cold)
- 1 cup (237 grams) whole milk, (cold)
- 1/2 cup (100 grams) granulated sugar
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 1 tablespoon (15 grams) corn syrup*
- 15 Oreo cookies, coarsely chopped (about 1 1/2 cups)**
- 1/4 cup plus 2 tablespoons (89 grams) heavy cream
- 1 tablespoon (14 grams) unsalted butter
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (25 grams) light brown sugar
- 1/2 cup (85 grams) semisweet chocolate chips
- 1/2 teaspoon vanilla extract
- 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. [Finish the ice cream:] In the final minute of churning, gradually add the chopped Oreo cookies and churn just until evenly combined.
5. [Finish the ice cream:] 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. [Finish the ice cream:] 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.