This Oreo Ice Cream is thick and creamy and absolutely packed with Oreo cookie pieces. You're gonna want this awesome frozen dessert on hand all summer.
Summer is not particularly remarkable in Scotland. Yes, it's green and lush, but it's also usually fairly chilly and drizzly. When we do get a rare gorgeous sunny day, though, it feels like a small miracle. You definitely want to drop everything and make the most of it.
There's nothing like treating yourself to some ice cream after a long, sweaty walk in the sun. And while an ice cream bar from the corner shop is much better than nothing, it can never top homemade ice cream. Even some scoop shops in the UK that are supposedly famous for their homemade ice cream with serve you up something icy and flavorless. You deserve the best, kid. It's time to start making ice cream at home.
What makes Oreo Ice Cream so awesome?
This Oreo Ice Cream is better than store bought because of it's simple ingredients, high fat content, and ridiculous amount of Oreo cookies. When you make ice cream at home, you have total control over what goes in it. So there are no emulsifiers or stabilizers. Only cream, milk, sugar, and eggs. Plus, if you want to drop practically whole Oreos into your ice cream mixture, who's gonna stop you?
While kids will definitely love this, the finer points of texture and flavor will likely be lost on them. Serve this premium ice cream to your grown up friends and family with a sweet tooth and a flare for nostalgia. This elevated ice cream experience will take them right back to chasing the ice cream truck as a kid, but with phenomally better flavor. Serve this straight up, in a cone, or with your favorite toppings. No matter what, it will be awesome.
Make it magical
With this recipe, you could certainly work with the magical properties of cream or sugar. But if you want to incorporate Oreos into your witchcraft, I suggest exploring the magick of duality. With the classic black and white of this product, you can create spells to help you see both sides of a situation or to embrace disparate parts of your own personality. Use them to balance masculine and feminine energy or other seemingly opposing forces. Oreos are awesome when the cookes and cream come together. Neither one is as good on its own. So call on this ingredient when you need both sides of a polarity to work together in harmony.
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make this ice cream. All the details are in the recipe card below.
- Cream - double or heavy cream
- Milk - be sure to use whole milk to avoid icy ice cream
- Eggs
- Sugar
- Vanilla - good extract or vanilla bean paste
- Oreos - or your favorite chocolate sandwich cookie
Tips for making Oreo Ice Cream
Although this is a very easy recipe that doesn't require much active cooking time, it can still be as much as a two-day process. Making sure everyting is at the proper temperature at the proper time will give you the best results, so be sure to plan ahead. If you need to freeze parts of your ice cream maker, try to give it a full 24 hours to make sure it's properly frozen solid. You'll also want your ice cream base to be well chilled before churning as this will give you maximum volume. Honestly, it's awesome to eat this straight out of the machine, but if you want it to be proper ice cream consistency, it needs at least another 8 hours in the freezer.
That being said, the only thing you actually have to do is heat some milk and cream to steamy hot, slowly drizzle it into some whisked eggs and sugar, then pour it back into the pot to heat up and thicken. Let it cool for a bit before mixing in your vanilla extract, then chill it in the fridge.
After you've churned your ice cream base, you'll mix in your Oreo pieces. I like to crush my Oreos by hand because that gives me big chunks, which I love. If you want something finer, you could smash them in a bag or even blitz them in the food processor. Just be sure to add the cookie pieces in layers as you transfer your ice cream to the container and give it a good mix so it's evenly incorporated.
Guys, this Oreo Ice Cream is freakin' awesome. I don't know what you're waiting for. Go make some right now.
Looking for more awesome ice cream recipes? Try this Moose Tracks Ice Cream or some Chocolate Chip Ice Cream.
PrintOreo Ice Cream
This Oreo Ice Cream is thick and creamy and absolutely packed with Oreo cookie pieces. You're gonna want this awesome frozen dessert on hand all summer.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups double cream or heavy cream
- 1 cup whole milk
- 2 eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 sleeve (154 grams) Oreo cookies, crushed
Instructions
- Add your cream and milk to a medium sauce pan over low heat and heat this up until you just start to see hints of bubbles around the edge, stirring occasionally.
- While your dairy is heating up, whisk your eggs in a mixing bowl for a few minutes until light and fluffy. Slowly whisk in the sugar until it's thick and creamy.
- Once your cream is hot, remove it from the heat. Temper your egg mixture by slowly drizzling in some of your hot milk into the eggs while whisking the whole time. Drizzle in about a quarter cup at a time until you've mixed in at least half of your dairy. This will raise the heat on your eggs slowly so they don't start to scramble.
- Now you can safely add your egg mixture back into the pan, then place the whole thing over medium low heat. Attach your candy thermometer to the side of your pan, and heat this mixture, stirring frequently, until it reaches 170F (75C). Remove from heat.
- To make sure we don't have any coagulated egg or weird chunks of fat from the cream ruining our perfectly smooth ice cream, pour your ice cream mixture through a fine mesh sieve into a mixing bowl. Allow this to cool on the counter for about 30 minutes, then stir in your vanilla extract.
- Cover this mixture with plastic wrap. Press it right down onto the surface of the mixture to prevent a skin from forming. Put this in the fridge for at least an hour to chill. Over night is fine.
- Add this mixture to your ice cream maker and follow your manufacturer's instructions.
- As you transfer your ice cream to the container, scatter your crushed cookie pieces in layers, then give everything a good stir and mix to evenly distribute the cookies.
- Store your ice cream in an air tight container while it freezes for at least four hours.
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