Homemade Oreo Ice Cream is creamy and sweet with nice texture of crushed Oreos. Kids just love it!
Who doesn’t love Oreos? I personally don’t know anyone who doesn’t like them.
Though it’s quite addicting to eat these cookies just straight from the container, why don’t we enjoy it in a different shape and form? How about some creamy Oreo Ice Cream? Sounds tempting, doesn’t it?
It’s time to dust off your ice cream machine and make this decadent dessert to indulge!
This ice cream is absolutely creamy and full of flavor! Here is the detailed recipe for you.
The frozen Oreo ice cream is slightly hard; so let it sit on the counter for 5 minutes before serving.
This Oreo ice cream would be a huge hit at kid’s birthday party!
Homemade Oreo Ice Cream
Homemade Oreo Ice Cream is creamy and sweet with nice texture of crushed Oreos. Kids just love it!
Ingredients
- 1 ½ cup heavy cream
- ½ cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 4 egg yolks
- 7 Oreo cookies
Instructions
- In a medium saucepan, combine ½ cup of heavy cream, half of the condensed milk, vanilla extract and salt and bring it to simmer over medium heat.
- In a medium bowl, beat the egg yolks and the remaining condensed milk until pale.
- To temper the egg yolk mixture, pour about half of the hot cream into the egg yolks and whisk vigorously. Then pour it back into the remaining simmering cream and continue to cook for 10-15 minutes, stirring continuously.
- Pour the remaining 1 cup of heavy cream into a medium bowl. Place a sieve over it. Pour the custard mixture into the heavy cream through the sieve and mix well. Cover with plastic wrap, making sure the plastic touches the custard. Cool completely.
- Crush Oreo cookies.
- Once the custard is cooled completely, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual. About 5 minutes before it’s ready, add crushed Oreos. Transfer the ice cream into an air-tight container and store it in the freezer.
Tips & Notes
The frozen Oreo ice cream is slightly hard, so let it sit on the counter for 5 minutes before serving.
Nutrition
Calories: 295kcal, Carbohydrates: 19g, Protein: 4g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 165mg, Sodium: 94mg, Potassium: 138mg, Fiber: 1g, Sugar: 15g, Vitamin A: 837IU, Vitamin C: 1mg, Calcium: 97mg, Iron: 1mg
Did you make this?Share a comment or a review below!
Hi,
I tried making the recipe, however the cooking time for the custard was too long and my custard turned into a grits-like mixture. Is the hear support to stay on medium in the entirety of the recipe? Thanks
Hi, Amy! So sorry to hear you had trouble. Since every stove heats differently, the cooking time could vary. I’ll update the recipe accordingly with more details. I cook my custard on medium heat the whole time. Also in order to prevent the custard from scorching, it needs to be whisked non-stop. Hope this helps. And thank you for leaving your feedback, Amy!
Sounds like a great recipe. I got the attachment last summer for my kitchen aid and made ice cream weekly for my family. I still haven’t tried anything with the eggs yet.
Aww, how lucky is your family to get to enjoy homemade ice cream every week! You’ll love the richness of homemade ice cream with eggs. Give it a try.
I am now craving oreo ice cream! Thanks for sharing on Creative K Kids Tasty Tuesdays.
YUM! Who doesn’t love Oreo ice cream!?
Right? I love everything with Oreo! Thanks for stopping by, Morgan!
I was wondering if the measurements are correct because it didn’t calculate correctly when making this recipe and it barely made a pint if that. In the first step it says to combine 1/2 cup of heavy cream & half of the condensed milk (1/4 cup) which equals to 3/4 cup added together. The 3rd step is to temper by pouring about a cup of hot cream into the egg yolks but there wasn’t even a cup. Then you had to pour that mixture back into the simmering cream but there wasn’t any because I poured it all into the eggs. Did I miss something? Thanks.
Hi, Mika! Sorry for confusion. I just re-read the recipe and I realized I should rewrite it. Basically, you wanna take half of the hot cream mixture poured into the egg yolk mixture to temper.
The prepared custard won’t be a quart, but while you churn it in the ice cream maker, the air gets whipped into the custard, increasing its volume. So it usually yields about quart of churned ice cream. Hope this helps.
This looks delicious! How much does this recipe make?
Hi, Erin! This recipe makes about a quart or so ice cream. Hope you enjoy it!
Hi Shinee, love your blog! a quick question! what if you don’t have an ice cream maker?
Thanks, Khulan! The advantage of using an ice cream maker is that it churns the custard while it’s freezing it, which incorporates a lot of air in the mixture and preventing ice crystals. Therefore, you get creamy, soft ice cream. Unfortunately, I don’t know how to make ice cream without a machine. Perhaps, you can google another recipe?
I will DEFINITELY be making this!!!
It’s good. Let me know how you like it, Courtney! And thank you for stopping by!