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Oreo Ice Cream
A wonderful no egg recipe for Oreo Ice Cream, or Cookies n Cream if you prefer!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Servings:
5
cups of Ice Cream | Serves 10
Ingredients
1
cup
whole milk
1
cup
sugar
Pinch
vanilla salt
2
cups
heavy cream
1
teaspoon
vanilla extract
30
Oreo cookies
yes that’s a lot! Yes you can use less! But why!
Instructions
In a mixer combine the whole milk, sugar and salt. Whisk until sugar dissolves.
Add your heavy cream and vanilla extract and whisk again until well combined.
Cover the bowl and pop in your fridge for at least an hour, or overnight.
Remove, uncover and transfer to your FROZEN ice cream bowl.
Place the bowl on your machine and turn on.
Mix for about 10 minutes, just until it starts to thicken a bit.
Add crushed Oreos.
Mix again for about another 5 minutes or so.
You can serve immediately if you like a more soft serve version.
Or you can cover it and pop it in the freezer for a couple of hours until it hardens.
Just remember to remove it a few minutes before serving so it’s easier to scoop.
Serve with a big old Oreo smile!
Notes
Slightly adapted from Cuisinart's Ice Cream Recipe Book
Nutrition
Serving:
1
g