Oreo Cookie Ice Cream

Creating Oreo Cookie Ice Cream at home is easier than you might think! With just six ingredients, you can have a delightful dessert that rivals your favorite ice cream shop’s offerings. This recipe combines the creamy richness of vanilla custard with the satisfying crunch of Oreo cookies. Every spoonful brings back memories of childhood, making it perfect for sharing with family or enjoying on a cozy night in. If you’re like me and love a sweet treat, this recipe is a game-changer. Whether it’s a hot summer day or a craving for something sweet, this Oreo Cookie Ice Cream is sure to hit the spot. Get ready to indulge in this simple yet scrumptious dessert that will have you wondering why you didn’t try making ice cream before!

Why This Recipe Works

Creating Oreo Cookie Ice Cream at home can seem daunting, but this recipe demystifies the process with just six straightforward ingredients. The combination of creamy vanilla custard and crunchy Oreo pieces offers a delightful contrast in texture and flavor. By following this recipe, you’ll achieve that rich, indulgent taste that rivals store-bought versions, all while enjoying the satisfaction of homemade ice cream.

Why You’ll Love This Oreo Cookie Ice Cream (6 Ingredients)

Imagine digging into a bowl of velvety ice cream with the distinct crunch of Oreo cookies. Not only is this ice cream incredibly simple to make, but it’s also customizable and perfect for all ages. Whether for a hot summer day or a cozy movie night, this Oreo Cookie Ice Cream is sure to bring joy and satisfaction. Plus, who can resist the nostalgic flavor of Oreos? With just six ingredients, you’ll wonder why you ever settled for anything less.

Ingredients

• 2 ½ cups heavy cream
• 1 ½ cups whole milk
• 1 tablespoon vanilla extract
• 6 large egg yolks
• 1 ¼ cups granulated sugar
• 14 ounces Oreo sandwich cookies

The Ice Cream Base Preparation

Creating the Ice Bath

Start by filling a large bowl with ice to create an ice bath. Place a smaller bowl on top of the ice and set it aside for later.

Heating the Liquid Mixture

In a heavy-bottom saucepan, combine the heavy cream, whole milk, and vanilla extract. Heat over medium, stirring occasionally until the mixture is steaming and small bubbles form around the edges, which should take about 8 minutes.

Whisking Egg Yolks and Sugar

In a separate medium bowl, whisk together the egg yolks and granulated sugar until well combined.

Tempering the Egg Mixture

Once the milk and cream mixture is steaming, carefully pour a ladle full of the hot liquid into the egg yolk mixture while whisking quickly to prevent the eggs from scrambling.

Combining Mixtures

Return the egg mixture back to the saucepan. Whisk to combine and continue cooking, stirring constantly, until the mixture reaches a temperature of 180°F on an instant-read thermometer.

Straining the Base

Place a fine mesh strainer over the bowl that is resting on the ice bath. Pour the ice cream base through the strainer to remove any cooked egg bits, allowing it to chill until it stops steaming. Cover the bowl with plastic wrap and refrigerate for 4 to 8 hours, or overnight, aiming for a temperature of 40-42°F.

Integrating the Oreos

Crushing the Cookies

While the ice cream base cools, take the Oreo cookies and place them in a plastic bag. Use a rolling pin to crush them into bite-sized pieces.

Churning the Ice Cream

Processing in an Ice Cream Maker

Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes.

Adding the Cookies

Approximately three minutes before finishing, add ¾ cup of the crushed Oreo cookies to the machine. The final mixture should have a soft-serve consistency.

Storing the Ice Cream

Layering in the Container

Scoop a portion of the ice cream into a storage container, then top it with a layer of crushed Oreos. Repeat until all the ice cream and Oreo pieces are used.

Freezing to Harden

Place the container in the freezer to let the ice cream cure and harden for a couple of hours. It can be stored in an airtight container in the freezer for up to 2-3 weeks.

Serving Suggestions

Serve your Oreo Cookie Ice Cream in bowls or cones, topped with additional crushed Oreos or even chocolate syrup for an extra indulgent treat. You can also use it to make delicious ice cream sandwiches!

Tips for Success

• Ensure your bowl is well chilled when preparing the ice bath.
• Whisk constantly while cooking the custard to avoid curdling the eggs.
• Allow ample time for the ice cream to freeze; this enhances the texture.

Variations

Experiment with different cookie flavors, such as mint or peanut butter Oreos, to create unique variations of this classic dessert. You can also add swirls of fudge or creamy peanut butter for added flavor.

FAQs

1. Can I make this ice cream without an ice cream maker?
Yes, you can freeze the mixture in a shallow container, stirring every 30 minutes until it reaches the desired consistency.

2. How long can I store the ice cream?
This ice cream can be stored in an airtight container in the freezer for up to 2-3 weeks for the best quality.

3. What can I use instead of heavy cream?
You can substitute heavy cream with a full-fat coconut milk for a dairy-free option, though the taste will differ slightly.

4. Can I add other mix-ins?
Absolutely! Feel free to add mix-ins like chocolate chips, nuts, or even a swirl of caramel.

5. Is this recipe suitable for kids?
Yes! This Oreo Cookie Ice Cream is a fun and delicious treat for kids but ensure they are supervised while making it, especially when handling hot mixtures.

Creating this Oreo Cookie Ice Cream is not only a delightful culinary adventure but also a rewarding experience. It’s perfect for any season and an ideal way to cool down on a warm day. Sharing this treat with family and friends makes it even more special. Try it out, and you’ll soon see why homemade ice cream beats store-bought!

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