Oreo ice cream
This homemade Oreo ice cream is a rich, creamy dessert that combines the classic crunch of Oreo cookies with the smoothness of a vanilla ice cream base. Easy to make and customizable with your favorite toppings, it’s a crowd-pleaser for any occasion.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 20 Oreo cookies crushed
Instructions
Prepare the Cream Base:
- In a medium bowl, combine 2 cups of heavy cream and 1 cup of whole milk. Whisk together until smooth and well-mixed.
- Add ¾ cup of granulated sugar and 2 teaspoons of vanilla extract to the mixture. Stir until the sugar dissolves completely, ensuring there are no granules left.
Crush the Oreos:
- Take about 10-12 Oreo cookies and place them in a plastic bag. Use a rolling pin or your hands to crush them into small pieces. You want a mix of fine crumbs and larger chunks to add texture.
Combine the Ingredients:
- Pour the cream mixture into an ice cream maker. Follow the manufacturer's instructions to churn the ice cream base. This typically takes around 20-25 minutes, depending on your machine.
- In the last 5 minutes of churning, gradually add the crushed Oreos to the mixture. Let them mix in evenly, distributing the cookie pieces throughout the ice cream.
Freeze the Ice Cream:
- Once the ice cream is churned and the Oreos are incorporated, transfer the ice cream to a freezer-safe container. Smooth the top with a spatula and press a piece of parchment paper on top to prevent ice crystals from forming.
- Place the container in the freezer and let it freeze for at least 4 hours or until firm.
Serve and Enjoy:
- After freezing, your Oreo ice cream is ready to serve! Scoop it into bowls or cones, and enjoy the creamy, crunchy goodness.
- Optional: Add extra crushed Oreos, whipped cream, or hot fudge as toppings for an extra indulgent treat!