I’ve got to confess—my love for ice cream runs deep, especially when it’s sprinkled with nostalgia and a little twist of whimsy. I remember summer evenings as a kid, sitting at the kitchen table, eagerly scraping every last crumb from a cookie while watching my mom whip up something magically sweet. This Funfetti Oreo Ice Cream is exactly that kind of treat—something that feels like a celebration in every bite but comes together so easily, it almost feels like cheating. Think of it as your favorite cookie and cake party all rolled into one frozen delight. If you’ve ever adored a classic birthday cake ice cream or crumbled Oreo cookies on top of your cones, then this is going to blow your mind—and your taste buds! I promise, once you try it, it’ll quickly become your go-to for when you need a little joy on a random Tuesday night.
What is Funfetti Oreo Ice Cream?
Picture this: creamy, dreamy ice cream loaded with chunks of crunchy Oreos and sprinkles that burst with color and nostalgia. That’s basically Funfetti Oreo Ice Cream in a nutshell. The funfetti part comes from the festive sprinkles you usually see in birthday cakes—little dots of happiness mixed right into the ice cream base. And the Oreo? Well, it lends those familiar chocolate-and-cream pockets of joy that make every bite interesting and fun. It’s essentially a homemade ice cream that takes the idea of mixing “cake” into “cookies and cream” to the next level. It’s super approachable, regardless of whether you’re a seasoned ice cream maker or a kitchen newbie. All you need is a few simple ingredients and a bit of patience to let it churn into something magical.
Why you’ll love this recipe?
What I love most about this Funfetti Oreo Ice Cream is how it hits that perfect sweet spot between childhood whimsy and grown-up indulgence. First off, the flavor is absolutely next-level. The vanilla base is rich but silky, a little like that homemade custard you only get at a special diner. Then, when you scoop it up, you get that satisfying crunch from real Oreo chunks and the delightful pop from the candy sprinkles. It’s like a party in your mouth—and who doesn’t want that? Plus, the ease of this recipe is genuinely a lifesaver. No weird chemicals, no weird ingredients; just familiar things from your pantry that come together so quickly. You don’t even have to bake anything, which is perfect for those hot summer afternoons when you don’t want to heat up the oven.
Another win here? The cost. Compared to buying specialty ice creams at the store, this one’s budget-friendly and you control the quality. I’m talking good real cream, great Oreos, and sprinkles that you can trust aren’t filled with any questionable stuff. Versatility also knocks this out of the park. Serve it as a classic scoop, or get creative by turning it into a sundae, an ice cream cake, or even a fun dessert parfait layered with fresh berries or chocolate sauce. We’ve made this countless times for birthday parties, weekend hangouts, or just because—it’s always the first thing to disappear. Honestly, if you’re into homemade, easy, and absolutely irresistible desserts, this one deserves a spot in your kitchen rotation.
How do you make Funfetti Oreo Ice Cream?
Quick Overview
Making Funfetti Oreo Ice Cream is surprisingly straightforward. You’ll start by making a creamy vanilla ice cream base, then gently fold in those iconic Oreo chunks and colorful sprinkles before freezing it to perfection. What makes this method special is how little fuss there is—no elaborate custard cooking, no batch freezing struggles. Just simple ingredients, a strong mixer or ice cream maker, and enough chill time to turn your mixture into a creamy, dreamy treat. Trust me, it’s one of those recipes where you can almost taste the fun even before your ice cream is fully frozen.
Ingredients
For the Ice Cream Base: For the base: For the base: For the base: For the base: For the base: For the base: For
- 2 cups heavy cream – go for the freshest you can find; it makes a big difference in texture
- 1 cup whole milk – alternatively, a 2% milk works too if you want it a little lighter
- 3/4 cup granulated sugar – regular white sugar is fine, but I sometimes mix in a bit of superfine for quicker dissolving
- 1 tablespoon pure vanilla extract – this packs all the flavor punch, so don’t skimp
For the Mix-ins:
- 1 cup crushed Oreo cookies – I like to leave some bigger chunks for that delightful crunch surprise
- 1/3 cup rainbow sprinkles – the classic jimmies work great, but you can use any funfetti-style sprinkles you prefer
Optional Glaze or Topping:
- Chocolate ganache or drizzle (melted semi-sweet chocolate with a splash of cream)
- Extra sprinkles for garnish
Step-by-Step Instructions
Step 1: Prep Your Equipment
Before diving in, make sure your ice cream maker bowl has been chilling in the freezer for at least 24 hours. This is crucial because it helps the ice cream base freeze properly, creating that smooth creamy texture we all crave. Also, gather your mixing bowls and spoons so everything’s within reach—once your base is ready, you won’t want to be scrambling for tools.
Step 2: Mix Dry Ingredients
Start by whisking the granulated sugar into the milk until it mostly dissolves. Don’t rush this step—stir gently and patiently; you’ll feel some of the graininess smooth out as the sugar dissolves. This helps prevent any grainy texture in your final ice cream.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the heavy cream and vanilla extract. The vanilla is what makes this ice cream sing, so I always use the good-quality stuff here. Whisk these two until just blended—you want the cream to stay fluffy and not get too stiff.
Step 4: Combine
Gently fold your milk-and-sugar mixture into the heavy cream and vanilla blend. I like to use a spatula and slow, sweeping motions here—overmixing can change the texture, and you want everything fully combined but still light and airy.
Step 5: Prepare Mix-ins
Crush your Oreos to the size you like—personally, I leave a mix of crumbles and chunks for that satisfying contrast. Measure out your sprinkles and keep them aside. Here’s a little tip: fold them in at the very last moment; that way, your sprinkles keep their shape and don’t melt into the ice cream base.
Step 6: Churn the Ice Cream Base
Pour your mixture into the chilled ice cream maker and churn according to the manufacturer’s instructions. Usually, this takes about 20-25 minutes. The mixture will thicken and start to pick up a luscious, custardy texture.
Step 7: Fold in Oreos and Sprinkles
Once your base reaches a soft-serve consistency, gently fold in the Oreos and sprinkles using a spatula. This is where the magic happens—you want these folded in thoroughly but still distinct, giving visual appeal and that mix of textures.
Step 8: Freeze to Firm Up
Transfer your ice cream into a freezer-safe container, smoothing out the top with the back of a spoon. Cover tightly (a piece of plastic wrap directly on the surface helps prevent ice crystals), then freeze for at least 4 hours, preferably overnight. Patience here really rewards you with the perfect scoopable texture.
Step 9: Serve and Enjoy
When you’re ready, let the ice cream sit at room temperature for about 5 minutes before scooping. This softens it up just enough for smooth serving without melting away the texture. Serve plain, or drizzle with a little chocolate ganache and extra sprinkles for that Instagram-worthy finishing touch.
What to Serve It With
For Breakfast: Believe it or not, a scoop of this with a hot cup of coffee or frothy latte makes a delightful treat—especially on a weekend morning when you want to spoil yourself just a little. The bright sprinkles and cookie chunks are a whimsical way to start your day.
For Brunch: Plate this in fancy dessert glasses alongside a small fruit salad or crushed graham crackers as a base. Add a sparkling mimosa on the side, and you’ve got quite the brunch-worthy dessert that’ll impress friends without the fuss.
As Dessert: After dinner, serve it with fresh berries or a drizzle of warm caramel sauce. It’s a lovely way to add a sweet but not too heavy finish to your meal. I’ve also tried pairing it with a warm brownie—the contrast of hot and cold is nothing short of heavenly.
For Cozy Snacks: This ice cream is a star on its own, but if you want to get cozy, pile it into a bowl with a warm cookie or two for dunking. It’s become a family tradition at our house for those chill movie nights when everyone needs a little sweet comfort.
Top Tips for Perfecting Your Funfetti Oreo Ice Cream
Ice Cream Base: Always use whole dairy or full-fat alternatives unless you want to experiment with textures. Low-fat options can end up icy, which is no fun.
Mixing Technique: When stirring your base, be gentle but thorough. You want everything combined but not whipped like cream. That keeps the ice cream dense and creamy rather than airy and icy.
Swirl Customization: If you want a more pronounced “swirl” effect with your Oreos or sprinkle clusters, try folding half in after churning and saving the rest to gently layer on top before freezing. It creates beautiful pockets of surprise in every scoop.
Ingredient Swaps: I’ve successfully swapped Oreos for other sandwich cookies like Golden Oreos or even chocolate chip cookies for a slightly different flavor. Keep the quantity about the same and adjust sweetness accordingly.
Baking Tips: If your ice cream maker runs hot or your kitchen is warm, pop your mixture in the freezer for 15-20 minutes before churning to help it freeze faster and cream up better.
Glaze Variations: Instead of chocolate ganache, I love trying white chocolate or even a light drizzle of raspberry sauce. They add a fruity balance that cuts through the sweetness perfectly.
Here’s the thing: I learned the hard way not to add the sprinkles too early or they’d dissolve and turn the ice cream a weird color and texture. Waiting till the last moment to fold them in is the game changer. Also, if you don’t have an ice cream maker, no worries—just use a no-churn vanilla base and fold in the mix-ins before freezing. Still dreamy!
Storing and Reheating Tips
Room Temperature: Because this is ice cream, it’s best served chilled or frozen. But if it’s been sitting out for a few minutes at room temp, it’s totally fine—just block off any nearby crumbs or drips to keep it clean. Avoid letting it melt totally as refreezing can harm texture.
Refrigerator Storage: Ice cream really doesn’t love the fridge; it’ll get soupy. Stick to freezing for storage to keep that creamy texture. If you do keep it in the fridge for a short break, cover it tightly in an airtight container to prevent flavor uptake from other foods.
Freezer Instructions: Place your ice cream in a shallow, airtight container. For extra protection, cover the surface with plastic wrap before sealing the lid. It should stay delicious for up to 2 weeks this way. To serve, allow it to soften on the counter for 5-10 minutes before scooping.
Glaze Timing Advice: I usually add the glaze right before serving. If you want to store leftovers with glaze, put the glaze on a layer of parchment first so it doesn’t stick or crack, then gently cover. This keeps the beautiful finish intact without messing with the ice cream’s surface.
Frequently Asked Questions
Final Thoughts
Making Funfetti Oreo Ice Cream feels like inviting a little joy and celebration into an ordinary day. It’s one of those recipes I’ve turned to over and over—whether for unexpected guests, birthday parties, or just because we all deserve a little sweetness now and then. The balance between creamy vanilla, crunchy Oreos, and those cheerful sprinkles makes every scoop feel like a hug from the inside. If you love this one, you might also want to peek at my homemade birthday cake ice cream or no-churn cookies and cream—they each carry their own special charm but share that same homey vibe.
Don’t be shy about adding your own twist. I can’t wait to hear how yours turns out or what you decide to mix in next. Drop me a comment below if you give it a go, and hey—happy scooping and even happier indulging!
Funfetti Oreo Ice Cream
Ingredients
Main Ingredients
- 24 count Golden Oreo cookies coarsely chopped
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 cup heavy whipping cream
- 0.75 cup rainbow sprinkles
Instructions
Preparation Steps
- Coarsely chop the Golden Oreo cookies and set aside.
- In a large bowl, combine the sweetened condensed milk, vanilla extract, and almond extract; stir well and set aside.
- Using a stand mixer with a whisk attachment (or hand mixer), whip the heavy whipping cream on high speed until very stiff peaks form, about 5 minutes.
- Fold half of the whipped cream gently into the sweetened condensed milk mixture to keep it fluffy. Then fold in the remaining whipped cream until smooth.
- Add the chopped Oreos and sprinkles, gently folding them into the mixture until evenly distributed.
- Transfer the mixture to a 2-quart freezer-safe container with a lid. Cover and freeze for at least 6 hours or until solid. Let sit at room temperature for 5 minutes before scooping.
