oreo ice cream

Creamy dreamy homemade OREO cheesecake ice cream that takes just a few minutes to prepare and uses only FOUR ingredients!  This recipe doesn't even use a machine, so any home cook can make homemade ice cream!

OREO Cheesecake Ice Cream [No Machine Required!]

oz . can sweetened condensed milk

instant pudding mix (, Cheesecake flavor)

heavy cream

vanilla extract ((optional))

((14.3 oz.) regular OREO cookies, chopped)

In a large bowl, whisk together the sweetened condensed milk and instant pudding mix, until the pudding mix is dissolved.

In a separate large bowl, beat the heavy cream at high speed with a stand mixer or hand mixer to the consistency of whipped cream (stiff peaks).  Fold whipped cream into the sweetened condensed mixture until the two mixtures are evenly blended.  Very gently stir in the chopped OREO cookies.

Transfer to a 2-quart freezer-friendly container and freeze for 4 hours before serving.

Oreo Ice Cream is a tasty flavor that you can make in your ice cream maker. This traditional Oreo ice cream is sweet, rich, and creamy with plenty of Oreos too. You&#x27;re going to love this recipe for ice cream with Oreos.

Oreo Ice Cream - Easy Ice Cream with Oreos!

sugar

milk

tsp salt

vanilla extract

Oreo sandwich cookies, roughly chopped

Chill the ice cream bowl for at least...

Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.

Add the milk and salt to a saucepan...

Add the milk and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil. Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.

Then, add the tempered egg mixture back into...

Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.

Heat the saucepan on low. Stirring constantly, heat...

Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.

Strain the mixture into a bowl to remove...

Strain the mixture into a bowl to remove any pieces of egg that may have cooked. Add the heavy cream and vanilla extract and stir to combine. Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.

Churn the ice cream mixture in the bowl...

Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.

In the last two minutes, add the chopped...

In the last two minutes, add the chopped Oreo sandwich cookies and churn until evenly distributed.

Spoon the ice cream into a shallow container...

Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

https://www.youtube.com/watch?v=x7S8ITWCr0c

What's better than Oreo Cookies inside of your ice cream? Honestly, probably nothing! Oreo Ice Cream is such a tasty homemade ice cream flavor, and I'm going to show you exactly how to make it. https://icecreamfromscratch.com/oreo-ice-cream/

Oreo Ice Cream Recipe

The best cookies and cream ice cream recipe! A creamy Oreo ice cream is loaded with crushed and chopped cookies for a big cookie flavor in every bite!

Cookies and Cream Ice Cream (Oreo Ice Cream)

half and half

sea salt

tsp pure vanilla extract

Oreos (crushed (10 cookies))

Oreos (coarsely chopped (15 cookies))

Warm half and half, salt and sugar mixture over medium heat.

Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.

Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely coating the back of a spatula – or reaches 170 degrees F.

Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.

Strain the custard into the heavy cream. Discard what is left on the strainer.

Add vanilla extract, stir to combine.

Transfer to an airtight container and chill completely in the fridge (preferably overnight).

Once chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until it begins to thicken and add crushed Oreos.

Continue churning until thick and frozen.

Transfer the Oreo ice cream to a freezer-friendly container with a lid and stir in coarsely chopped cookies.

Freeze until hardened.

Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616105168/wtdt6vlbk806n3wz55gx.mp4

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