Oreo Ice Cream Recipes

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OREO ICE CREAM RECIPE



Oreo Ice Cream Recipe image

This ice cream may look like plain chocolate, but it's not-it's a super concentrated version of cookies 'n cream. Its rich flavor and color come from crushed Oreo wafers (which you can feel free to buy or make from scratch), with a handful of crushed sandwich cookies folded in at the end. It tastes just like Oreos, but in a creamy, scoop-shop form.

Provided by Stella Parks

Categories     Dessert     Cookies     Ice Cream

Time 5h

Number Of Ingredients 8

5 1/2 ounces plain or Toasted Sugar (about 3/4 cup; 145g)
4 ounces egg yolk (about 1/2 cup; 110g), from about 8 large eggs
3/4 teaspoon (3g) Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight
6 3/4 ounces Oreo wafer crumbs (about 1 1/2 cups; 190g), from store-bought or homemade cookies
11 ounces whole milk (about 1 1/4 cups plus 2 tablespoons; 310g)
9 ounces heavy cream (about 1 cup plus 2 tablespoons; 255g)
1/4 ounce vanilla extract (about 1/2 tablespoon; 7g)
3 ounces roughly chopped Oreo sandwich cookies (about 1/2 cup; 85g), from store-bought or homemade cookies (optional)

Steps:

  • Combine sugar, egg yolks, and salt in a 3-quart stainless steel saucier, then whisk in cookie crumbs, milk, and cream. Cook over medium-low heat for a few minutes, until warm to the touch. Increase heat to medium and cook, stirring and scraping constantly with a flexible spatula, until you can see steam rising from the custard and it registers 155°F (68°C) on an instant-read thermometer, about 8 minutes. Pour through a fine-mesh sieve into a large stainless steel bowl, pressing gently with a flexible spatula to release the liquid trapped in the crumbs, then stir in the vanilla.
  • Fill a sink compartment or extra-large bowl with a few inches of ice water and place bowl with custard inside, stirring from time to time, until cool, about 30 minutes. Cover and refrigerate until no warmer than 40°F (4°C), about 4 hours. (The ice cream base can be kept refrigerated for up to 1 week.) Churn in an ice cream machine according to the manufacturer's directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer.
  • When ice cream looks thick and light, shut off the machine; if desired, fold in crushed cookies with the chilled spatula, then transfer ice cream to the chilled container. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until hard, about 4 hours.

Nutrition Facts : Calories 361 kcal, Carbohydrate 38 g, Cholesterol 194 mg, Fiber 1 g, Protein 6 g, SaturatedFat 11 g, Sodium 270 mg, Sugar 31 g, Fat 21 g, ServingSize makes 1 quart, UnsaturatedFat 0 g

HOMEMADE OREO ICE CREAM



Homemade Oreo Ice Cream image

This recipe comes from my daughter-n-laws mother. We have this delicious homemade oreo ice cream every year when I go to visit them in the summer. This makes in the gallon size ice cream maker.

Provided by Marsha D.

Categories     Ice Cream

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (16 ounce) package Oreo cookies, crushed finely
1 (14 ounce) can sweetened condensed milk
1 pint half-and-half
1 pint heavy whipping cream
1 quart milk
4 lbs rock salt (box for ice cream)
crushed ice (bag)

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.

Nutrition Facts : Calories 787.2, Fat 49, SaturatedFat 27.1, Cholesterol 137.8, Sodium 455.4, Carbohydrate 77, Fiber 1.6, Sugar 50.4, Protein 14.1

OREO® ICE CREAM



Oreo® Ice Cream image

This is a super simple recipe make some delicious Oreo® ice cream and you don't need an ice cream maker.

Provided by dominictermine

Categories     Ice Cream

Time 4h10m

Yield 10

Number Of Ingredients 5

1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
2 cups heavy whipping cream
½ (14 ounce) can sweetened condensed milk
2 tablespoons white sugar
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 431.5 calories, Carbohydrate 42.2 g, Cholesterol 71.9 mg, Fat 27.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 13.8 g, Sodium 307.3 mg, Sugar 28.9 g

MILK CHOCOLATE OREO ICE CREAM



Milk Chocolate Oreo Ice Cream image

What is it about ice cream that makes us all feel so good? Ice cream calms me down when I'm stressed, and of course it's also delicious! For simple flavors like vanilla, you can buy good ice cream at the store. But if you're in the mood for chocolate, you can't get the same rich, decadent chocolate flavor from store-bought ice cream that you can by making it yourself. For this recipe, I use really good imported milk chocolate and cocoa powder, plus a splash of Cognac and vanilla to take down the sweetness. And of course, crushed Oreos make everything better, right? This is my perfect make-ahead summer party dessert!

Provided by Ina Garten

Categories     dessert

Time 25m

Yield 1 quart of ice cream

Number Of Ingredients 11

1 1/2 cups heavy cream
8 ounces milk chocolate, such as Green & Black's, finely chopped
2 tablespoons cocoa powder, such as Valrhona
1 teaspoon pure vanilla extract
2 teaspoons Cognac or brandy
1 1/2 cups whole milk
3/4 cup sugar
1/2 teaspoon kosher salt
4 extra-large egg yolks
1/2 teaspoon cornstarch
2 cups Oreo cookies, roughly chopped (15 cookies)

Steps:

  • Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
  • In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
  • Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.

OREO ICE CREAM CAKE



Oreo Ice Cream Cake image

I've never made this but I tasted a bit, that was all that was left, and it was really good. It only has 4 ingredients and sounds super easy to make. I think you could easily substitute homemade sauce for the hershey's. I think it would be great to take to a potluck because you wouldn't have to worry about keeping it warm or making sure it doesn't spill on the way there.

Provided by Margie99

Categories     Frozen Desserts

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 4

1 (20 ounce) package Oreo cookies, crushed
1 (8 ounce) package Cool Whip, thawed
1 (16 ounce) jar of hershey's hot fudge
1 1/2 gallons vanilla ice cream

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.

ICE CREAM OREO® COOKIE PIE



Ice Cream Oreo® Cookie Pie image

My daughter requests this pie for her birthday each year. It is embarrassing how easy it is, despite its popularity with both adults and children!

Provided by cookin'mama

Time 4h20m

Yield 8

Number Of Ingredients 4

1 (16 ounce) package mini chocolate sandwich cookies (such as Oreo® Mini)
1 quart vanilla ice cream, softened
1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
  • Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
  • Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 76.3 g, Cholesterol 29 mg, Fat 27.9 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 12.3 g, Sodium 452.4 mg, Sugar 46.7 g

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