How To Make Oreo Ice Cream Recipes

HOW TO MAKE OREO ICE CREAM

Steps:

• Prepare your ice cream maker. Read and follow the instructions on your ice cream maker. Depending on the type of ice cream maker you have, you will need to prepare it in different ways, and some of these ways will require more time than others. Preparing your ice cream maker early will ensure that everything is ready for when the time comes to churn your ice cream. For example: Some ice cream makers will require you to add salt and ice into the drum, while others will require you to freeze the mixing bowl in the freezer for several hours. Some ice cream makers are hand-cranked, while others are electric and need to be plugged into an outlet.
• Mix the milk and cream. In a large bowl, combine 2 cups of heavy cream and 1 cup of milk. Stir slightly to combine the two liquids.
• Add the sugar, salt, and vanilla extract. Add ¾ cups of sugar and ¼ teaspoon of salt to the milk and cream mixture. Stir with a spoon or whisk until the sugar is dissolved. You should not see any grains of salt or sugar. This may take several minutes. At the very end, add 1 tablespoon (14.8 ml) of vanilla extract and stir until you achieve an even color.
• Place the bowl in the fridge. Once your ingredients are all combined, place the bowl into the fridge to keep it cool while you prepare the cookies and ice cream maker.
• Crush some Oreo cookies. In order to have Oreo ice cream, you will need to add some Oreo cookie chunks. You will need to crush enough Oreos to fill about 1 cup. You can crush or crumble your cookies in various ways: Put some cookies into a blender or food processor and blend them for a few seconds. If you want finer pieces, keep blending the cookies for a few more seconds. Chop up whole cookies into smaller pieces with a knife. Place the cookies into a large, resealable bag, and smash them by hitting them with a mallet, or going over them with a rolling pin. Crumble the cookies with your fingers.
• Pour the ice cream mixture into the mixer bowl. Locate the mixer bowl of your ice cream maker and fill it with your mixture. Do not fill the bowl all the way with your mixture, as the ice cream will expand as it freezes. Instead, fill the mixer bowl about half-way. If necessary, store the left-over ice cream mixture in the fridge.
• Mix the ice cream. Follow the instructions on your ice cream maker, as each ice cream maker is different. Some require you to turn the crank manually by hand, while others will mix the ice cream for you. This can take anywhere from 20 minutes to several hours. If you do not have an ice cream maker, simply pour your mixture into a shallow, freezer-safe container and place it into the freezer. Stir your mixture every 30 minutes, and place it back into the freezer. Repeat this 4-5 times or until the ice cream is frozen.
• Add the cookies and continue mixing. Just before the ice cream is finished, add the Oreo cookies, and continue mixing the ice cream.
• Place the ice cream into a container. Once the ice cream is mixed and frozen, you can place it into a freezer-safe container. If you have any left-over ice cream mixture, you can add it to the mixer bowl and make more ice cream.

OREO ICE CREAM - EASY ICE CREAM WITH OREOS!

Steps:

• Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
• Add the milk and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil. Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
• Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
• Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
• Strain the mixture into a bowl to remove any pieces of egg that may have cooked. Add the heavy cream and vanilla extract and stir to combine. Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
• Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
• In the last two minutes, add the chopped Oreo sandwich cookies and churn until evenly distributed.
• Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

OREO® ICE CREAM

Steps:

• Crush 20 Oreo® cookies. Reserve remaining cookies for another use.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed Oreo's®, condensed milk, sugar, and vanilla without destroying the fluff of the whipped cream.
• Transfer into a freezer-safe container and freeze until firm, at least 4 hours.

HOMEMADE OREO ICE CREAM

Steps:

• Crush oreo cookies in a plastic bag. Set aside.
• In the ice cream container, add half and half, heavy whipping cream, sweetened condensed milk, crushed cookies. Stir to combine.
• Add enough regular milk to the line on the ice cream container.
• Cover with ice cream maker lid and place in the other container that holds the metal container of liquid. Secure and lock in place.
• Add a layer of rock salt (about 2 cups around containter) and a layer of ice and repeat layers of salt and ice til you cover the top of the machine.
• Plug in and let the machine go for 30 minutes or until it stops.
• Cover the machine with a towel for 10 minutes, and serve.
• NOTE: Be sure to keep watching and adding rock salt and ice until the ice cream is made.

OREO ICE CREAM CAKE

Steps:

• Grease a 9x13" pan.
• Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
• Spread the softened ice cream over the cookies.
• Warm the fudge until pourable in the microwave and pour over the ice cream.
• Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
• Put it in the freezer for probably at least two hours or until it gets firm.
• Take it out of the freezer about 20 minutes before you want to serve it.