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

Step 1: In the pitcher of a blender, pulse the cream cheese, cold heavy cream, whole milk, granulated sugar, sea salt, vanilla extract, and corn syrup together a few times until smooth. Avoid overblending. Transfer the mixture to the refrigerator and chill completely for at least 30 minutes or up to overnight.

Step 2: To make the fudge swirl, heat the 1/4 cup plus 2 tablespoons heavy cream, unsalted butter, granulated sugar, and light brown sugar in a small saucepan over medium heat. Bring to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat, stir in the semisweet chocolate chips, and let sit for 3 minutes. Stir until smooth, then add vanilla extract and sea salt. Allow the fudge to cool to room temperature before using. You may prepare this up to 2 days ahead and store it covered in the fridge, bringing it to room temperature before use.

Step 3: Pour the chilled ice cream base into your ice cream maker and freeze according to the manufacturer’s instructions. The mixture will thicken and expand as it churns. To test readiness, scoop some with a spoon—if it holds its shape for a few seconds, it’s ready; if it slides off immediately, continue churning.

Step 4: During the final minute of churning, gradually add the chopped Oreo cookies and churn just until they’re evenly distributed.

Step 5: Transfer the ice cream to an airtight container in layers, adding dollops of the fudge swirl between each layer and gently swirling with a spoon or knife. Press plastic wrap directly onto the surface of the ice cream and freeze until firm, about 3 hours, before serving.

Tips & Variations

For a smoother swirl, make sure the fudge is fully cooled to room temperature but still pourable before layering it into the ice cream.

Use double-stuffed Oreos if you prefer extra creaminess in your cookies and cream ice cream.

To add a nutty crunch, sprinkle chopped toasted pecans or almonds along with the cookie pieces during the last minute of churning.

FAQs

Can I make the fudge swirl without corn syrup?

Yes, you can substitute corn syrup with honey or maple syrup, but the texture of the fudge swirl may vary slightly. Corn syrup helps prevent crystallization and keeps the fudge smooth.

Do I need an ice cream maker for this recipe?

While an ice cream maker produces the best texture, you can make this recipe without one by freezing the mixture in a shallow container and stirring vigorously every 30 minutes until firm, though the texture may be less creamy.