Super Creamy 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

A delicious classic homemade cookies n' cream ice cream. An easy, creamy, homemade vanilla ice cream base loaded with crushed oreo cookies.

Provided by Rachel Koller

Categories     Desserts

Time 6h10m

Number Of Ingredients 7

2 cups whole milk
4 eggs or 8 yolks, beaten
2 cups sugar
4 cups heavy whipping cream
1 Tbs vanilla
1/4 tsp salt
4 cups crushed Oreo cookies, about 24-26 cookies

Steps:

  • In a saucepan, heat whole milk and eggs over medium heat until mixture reach 160°F. Make sure you whisk or stir the mixture continuously to avoid cooking the eggs or scorching the mixture. DO NOT LET THE MIXTURE BOIL. Remove from heat immediately once the mixture reaches 160°F.
  • Add sugar to the egg mixture. Stir for 30 seconds to a minute to help sugar begin to dissolve.
  • Add remaining ingredients EXCEPT for the crushed Oreo cookies.
  • Pour mixture into ice cream maker tub. Chill in the fridge for 2-3 hours before churning.
  • When ready, follow manufacture directions on how to properly use your electric ice cream maker. **See notes about ice and salt for ice cream maker.
  • Ice cream will begin to thicken within 20-30 minutes. When done, the mixture should be to the top of a 4 qt ice cream maker tube. Fold in Oreo chunks, pour into a freezer-safe container. Press a piece of plastic wrap on the surface of the soft frozen ice cream then place container lid on top. Freeze (preferably in a deep freezer) for at least 4 hours or overnight before serving.

Nutrition Facts : Calories 434 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 230 grams sodium, Sugar 34 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

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

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