Oreo ice cream is luxuriously thick, creamy vanilla ice cream loaded with crushed Oreo cookies. It's easy to make with or without an ice cream maker!
If you've ever wondered whether you can make homemade ice cream that is just as good as anything store-bought, the answer is YES! This recipe for Oreo ice cream is so easy, and you don't need any fancy equipment to make it!
WHAT YOU NEED TO MAKE THIS RECIPE
- Egg yolks: This recipe starts with a custard base made with egg yolks, milk, and sugar. It gives the ice cream a richer flavor and a texture that is much silkier and creamier than ice cream made with just milk and sugar.
- Granulated sugar: Along with adding sweetness, sugar also plays a key role in the texture of the ice cream! It lowers the freezing point of water so the ice cream is smooth and scoopable straight from the freezer!
- Whole milk: I highly recommend using whole milk for the best texture! Lower fat milk contains more water which can make the ice cream icy.
- Vanilla extract: For the base flavor of the ice cream.
- Salt: Essential in bringing out the flavor of the ice cream!
- Heavy whipping cream: Whipping the cream and folding it into the custard base gives the ice cream an incredibly light, fluffy texture!
- Crushed Oreo cookies: Or any store brand chocolate sandwich cookie. I used 1 cup, but feel free to add more or less if you'd like!
HOW TO MAKE OREO ICE CREAM
1. Add the egg yolks and granulated sugar to a medium bowl and vigorously whisk or mix with an electric mixer until light and fluffy.
2. In a medium saucepan, add the whole milk, vanilla extract, and salt, and heat to a gentle simmer. Be careful not to let the milk boil. Pour the warm milk into the egg yolk mixture while whisking or mixing with an electric mixer so the yolks don't curdle.
3. Transfer everything back into the saucepan and place over medium heat. Cook, stirring frequently, until the mixture begins to bubble and thicken slightly. It should be thick enough to coat the back of a spoon.
4. Remove from heat and strain the custard through a sieve and into a bowl. Allow to cool completely. You can speed up the cooling time by placing the bowl over an ice bath.
5. Add the cold heavy whipping cream to a clean, large bowl and use an electric mixer to beat until thick and fluffy. Fold the whipped cream into the cooled custard.
If making with an ice cream maker: Churn the ice cream as instructed by your ice cream maker until thick with a consistency of soft serve. Add the crushed Oreo cookies and churn until evenly distributed. Transfer the ice cream to a bowl or a 9 x 5" loaf pan and cover the top with plastic wrap. Freeze for 1-3 hours or until frozen to your desired consistency.
If making without an ice cream maker: Fold the crushed Oreo cookies into the ice cream and transfer to a bowl or a 9 x5" loaf pan. Cover the ice cream with plastic wrap. Touch the plastic wrap to the surface of the ice cream to prevent ice crystals from forming. Freeze for 6 hours or overnight.
HOW TO STORE OREO ICE CREAM
Keep the ice cream in a freezer-safe container covered with a lid or plastic wrap. A 9 x 5" loaf pan is the perfect size for the amount of ice cream this recipe makes.
If you plan on freezing the ice cream for an extended period of time, store it in an airtight plastic container with a lid for the best results.
Oreo Ice Cream
Equipment
- Electric mixer
- Ice cream maker optional
Ingredients
- 4 large egg yolks
- 1 cup granulated sugar
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups heavy whipping cream, cold
- 1 cup crushed Oreo cookies
Instructions
- Add the egg yolks and granulated sugar to a bowl and vigorously whisk or beat with an electric mixer until fluffy and pale yellow.
- Add the whole milk, vanilla extract, and salt to a saucepan and heat to a gentle simmer. Do not boil.
- Pour the warm milk into the egg yolk mixture while whisking or mixing with an electric mixer so the yolks don't curdle.
- Pour everything back into the saucepan and cook, stirring frequently, until starting to bubble and thicken slightly. It should be 170°F on a digital instant read thermometer and thick enough to coat the back of a spoon.
- Remove from heat and strain the custard through a sieve and into a bowl. Allow to cool completely. You can place the bowl over an ice bath to speed up the cooling.
- In a large bowl, use an electric mixer to beat the heavy whipping cream until thick and fluffy. Fold the whipped cream into the cooled custard.
- If making with an ice cream maker: Churn the ice cream as instructed by your ice cream maker until thick with a consistency of soft serve. Add the crushed Oreo cookies and churn until evenly distributed. Transfer the ice cream to a bowl or a 9 x 5" loaf pan and cover the top with plastic wrap. Freeze for 1-3 hours or until frozen to your desired consistency.
- If making without an ice cream maker: Fold the crushed Oreo cookies into the ice cream and transfer to a bowl or a 9 x5" loaf pan. Cover the ice cream with plastic wrap. Touch the plastic wrap to the surface of the ice cream to prevent ice crystals from forming. Freeze for 6 hours or overnight.
Laurie
Amazing!