First of all, Mega Stuf Oreos exist. MEGA. STUFFED. Okay, now that that’s out of the way, let’s get to the ice cream. If you’re a cookies and cream person, I personally apologize that I cannot immediate scoop you a bowl.

This cookies and cream ice cream is pumped up with vanilla beans and loaded with the aforementioned Mega Stuf Oreo cookies. Since we’re leaving some of the Oreos in major chunks, you’ll get the speckled hints of chocolate cookies and cream distributed throughout the custard-based vanilla treat and you’ll also sink your teeth into crispy nuggets of the still intact cookies.

The past few times I’ve made ice cream, I’ve started with this base recipe from the New York Times. They claim it to be the only ice cream recipe you’ll ever need and the more time goes on, and the more cream and eggs I go through, the more I agree. It is a custard style ice cream with silky, creamy sweetness. It has never tasted “icy” or watery at all. It tastes like the best ice cream you’ve ever had from the little family owned shop you went to growing up. If you want to go a step further, you could even make Homemade Oreo Cookies to mix in!