Filed Under: Chocolate | Cookies | Dessert | Ice Cream

Cookies and Cream Fudge Swirl Ice Cream

Recipe By Tessa Arias
  |  
July 30th, 2014

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!

Yield: 1 1/2 quarts

Prep Time: 10 minutes

Cook: 8 minutes

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!
Cookies and Cream Fudge Swirl Ice Cream Recipe

Oh am I excited to share today’s Cookies and Cream Fudge Swirl Ice Cream recipe with you! I had originally planned to share this a little later in August but I moved some things around because I just couldn’t wait. I felt it would be a disservice not to share this recipe with you as soon as possible so you can make it the next day that you have some free time. If you couldn’t tell, I’m kind of obsessed with this recipe and I think you’re going to love it!

I don’t know what it is about Oreo cookies that have soaked up a little bit of moisture from the ice cream (it’s the same with these Cookies & Cream Cheesecake Cupcakes and the cheesecake batter) but for some reason it makes Oreos about a thousand times better to me. They’re only slightly crunchy and totally rich within the ice cream. Let me tell you a little secret about myself – I really dislike vanilla ice cream. Actually, I really dislike any plain ice cream with nothing mixed in. I NEED some kind of texture otherwise I just get bored with it, and I have a feeling many of you appreciate a good ice cream mix-in. That’s why I’ve created this Cookies and Cream Fudge Swirl Ice Cream recipe because it totally, completely, and utterly satisfies any craving I have for ice cream, for chocolate, or just for something sweet. Win!

What’s your favorite ice cream mix-in?

By the way, I wrote an entire book about ice cream sandwiches titled Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich that you might like!

Homemade Cookies and Cream Fudge Swirl Ice Cream
Recipe Rundown
Taste: This is basically cookies and double cream with double the chocolate thanks to the fudge swirl. It’s like all your childhood dessert dreams wrapped into a frozen scoop. This ice cream is gooooood. However, it is pretty sweet so if you’re sensitive to sweetness you may not like this one as much.
Texture: Creamy, crunchy, smooth, fudgy, decadent. I LOVE a good variation of textures in my ice cream.
Ease: The ice cream base doesn’t require any cooking, but the fudge swirl does. Both are simple and easy they just require a little patience.
Appearance: Who could resist a bite? I certainly can’t!
Pros: Incredible ice cream recipe.
Cons: Not exactly low-fat or sugar-free.
Would I make this again? Absolutely.
Cookies & Cream Fudge Swirl Ice Cream

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Cookies and Cream Fudge Swirl Ice Cream

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How to make
Cookies and Cream Fudge Swirl Ice Cream

Yield: 1 1/2 quarts
Prep Time: 10 minutes
Cook Time: 8 minutes
Inactive Time 4 hours 2 minutes
Total Time: 4 hours 20 minutes
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!

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
  • 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

Directions

To make the ice cream:

  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.

Recipe Notes

The corn syrup helps keep the ice cream soft, feel free to omit it if you must.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Julia — July 30, 2014 at 6:16 am

    Oh my god, I should unsubscribe from your newsletter 😀 Damn, how do you manage to stay slim with all this sugar and fat? Are you eating only one bite of your creations, do you run marathons, do you have a hyperactive thyroid gland? xD Please tell us you secret!

    • #
      Tessa — July 30, 2014 at 3:04 pm

      Haha! Moderation and regular exercise!

  2. #
    sally @ sallys baking addiction — July 30, 2014 at 7:39 am

    I’ve never wanted ice cream for breakfast more. This delicious flavor is out of this world Tessa!

    • #
      Tessa — July 30, 2014 at 3:04 pm

      Haha thanks Sally!

  3. #
    Kiley- Rooks to Cooks — July 30, 2014 at 8:05 am

    You took Cookies and Cream Ice Cream to a whole new level with this!! I love that the fudge swirl is homemade and you tell us how to incorporate it into the ice cream to look so good 🙂

    • #
      Tessa — July 30, 2014 at 3:04 pm

      Thanks so much!

  4. #
    Gerry @ Foodness Gracious — July 30, 2014 at 9:10 am

    Whoaa..now I want this for breakfast!!

    • #
      Tessa — July 30, 2014 at 3:05 pm

      You, me, and Sally need to have an ice cream breakfast party!

  5. #
    Angelyn @ Everyday Desserts — July 30, 2014 at 10:30 am

    YUM! I love a good cookies & cream ice cream!

    • #
      Tessa — July 30, 2014 at 3:05 pm

      Isn’t it the best??

  6. #
    Beth @ bethcakes — July 30, 2014 at 12:07 pm

    Oh my gosh, I love this. 🙂 Oreos are my favorite and I just love how they change textures and become softer when you bake with them. Love the fudge swirl in this ice cream too!

    • #
      Tessa — July 30, 2014 at 3:05 pm

      I’m glad I’m not the only one who thinks the Oreo texture improves with baking!

  7. #
    Meagan @ A Zesty Bite — July 30, 2014 at 2:29 pm

    I will be thinking of this ice cream until I make it. This will get done SOON!

  8. #
    hilary — July 30, 2014 at 2:44 pm

    This looks great but why the corn syrup?

    • #
      Tessa — July 30, 2014 at 3:06 pm

      Please read the note in the recipe.

  9. #
    Gaby — July 30, 2014 at 5:43 pm

    I will take 3 scoops! So delicious!

  10. #
    Julie @ Lovely Little Kitchen — July 31, 2014 at 7:38 am

    Love Cookies and Cream any way I can get it! Your pics are SO pretty. Pinning to try soon.

    • #
      Tessa — August 1, 2014 at 7:56 am

      Thank you so much Julie!!

  11. #
    Melanie — July 31, 2014 at 12:08 pm

    This looks insanely delicious! I’m all about texture too… and chocolate. 🙂 Love that you added the fudge. Definitely makes it more irresistible.

  12. #
    Rella — August 5, 2014 at 6:16 am

    This looks delicious! I just made coffee ice cream from the NY times Melissa Clark recipe. It was really good but a bit fussy. This looks so much easier. I noticed you don’t use egg yolks in this recipe. Do you notice a difference in ice cream made without egg yolks versus ice cream that uses egg yolks?

    • #
      Tessa — August 5, 2014 at 8:58 am

      Egg yolks definitely make for a nice smooth, rich, and creamy ice cream. However, that’s a good amount of work as you mentioned. Since this recipe has a few elements added (Oreos and fudge swirl) I felt it was rich enough on its own to not need the custard base. I actually wrote an entire cookbook on homemade ice cream sandwiches and most of the recipes are custard-based, but sometimes you just want an ice cream fix stat! Here’s the book if you’re curious: http://amzn.to/ULgPjE

  13. #
    Sabeeha — June 22, 2016 at 6:51 am

    Making it tomorrow for a dinner invite ✌…hope it comes out as good as yours

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