If you love cinnamon and Oreos, you’ll love this simple Cinnamon Cookie Ice Cream! It’s the perfect dessert for a hot summer day or a cool fall night.
Cinnamon Cookie Ice Cream
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You’ve seen them, right? Those Cinnamon Bun flavored Oreo cookies? I can’t stop eating them! (Seriously… it’s kind of a problem. A delicious problem…)
For a long time, I have been wanting to try making ice cream with those tasty cookies. But I can never seem to keep the box around long enough to actually make the ice cream! So the last time I went to the grocery store I bought two boxes of Cinnamon Bun Oreos. And I managed to keep 8 cookies saved for this ice cream. And not to brag or anything, but I think it came out pretty darn great!
Yep, 8 cookies. That’s all you need. So go ahead and eat the rest. Or if you have the self-control of a monk, you can save some to eat with the ice cream. Or after the ice cream is all gone and you are sad. Whichever.
I used my Cuisinart countertop ice cream maker for this Cinnamon Cookie Ice Cream. It’s so simple to use! The hardest part is making sure that the freezer part is frozen and ready to go, so I just store that in our freezer. That way I’m always ready to make ice cream!
The one trick to this ice cream is to wait to add the cookies until the ice cream is almost frozen. If you add them too soon, the cookies will get mushy. If you add them too late, they won’t mix in well and you’ll end up with all your cookies in one section of the ice cream.
While the ice cream was freezing, I put the Oreo cookies in a freezer bag and smacked them with the end of a soup ladle. (Use what you can find, right?) That broke one of the cookies nicely, but the bottom cookie didn’t break well. So I just took the cookies out of the bag and broke them up into smaller pieces as I dropped them into the ice cream. Each Oreo ended up broken into 4 or 6 pieces. If you like bigger cookie pieces in your ice cream, make them bigger! If you like smaller cookie pieces in your ice cream, make them smaller!
Enjoy!
Free Printable for How Much Fat is in Milk?
I love to use whipping cream for my ice cream. It makes such delicious, thick, rich ice cream! And that’s all because of the fat content. See which milk you should use for ice cream, then check out the different fat content in different types of milk and grab your free printable cheat sheet.
My Ice Cream Making Essentials
- Stainless steel bowls for mixing the milk and sugar
- Silicone whisk
- Cuisinart 1.5-quart ice cream maker
- Tovolo Glide-a-Scoop tubs for storing ice cream until it hardens a little more
- Anti-freeze ice cream scoop for perfect scooping every time
3 Ways to Take the Fear Out of This Recipe
- What’s the Difference Between Ice Cream & Frozen Yogurt?
- Which Milk Should I Use for Ice Cream?
- What’s In My Freezer? – free printable!
3 More Recipes to Try
Printable Recipe Card for Cinnamon Cookie Ice Cream
- 3 cups heavy whipping cream
- ¾ cup sugar
- 1 teaspoon cinnamon
- 8 Cinnamon Bun Oreo cookies
- In a medium bowl, combine cream, sugar, and cinnamon.
- Whisk well to combine.
- Assemble and turn on ice cream maker, according to manufacturer instructions.
- Pour ice cream mixture into ice cream maker.
- While ice cream is freezing, break cookies into quarters (or smaller pieces).
- When ice cream is almost done freezing, add cookies to ice cream maker.
- When ice cream is done freezing, serve immediately or transfer to a freezer-safe container and store in the freezer for 1-2 hours before eating.
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