Homemade Oreo Ice Cream
User Reviews
5
Homemade Oreo Ice Cream
Description
Homemade Oreo Ice Cream is prepared by crushing Oreo cookies into crumbs and chunks, then folding them into a mixture of whipped heavy cream and sweetened condensed milk flavored with vanilla extract. The whipped cream causes the ice cream to be airy and creamy, while the Oreos provide a contrasting crunchy texture and chocolate flavor. Adding a swirl of warmed Nutella and chopped Reese's Cups on top before freezing adds deeper chocolate and peanut butter notes.
This ice cream requires no churning and is frozen in a loaf pan, making it simple to prepare. Its creamy softness makes it easy to scoop after freezing overnight or at least six hours. Scooped into bowls or cones, it works well as a refreshing dessert. The variation of mix-ins and toppings allows customization based on preference.
For best results, use cold heavy cream and chilled equipment to obtain stiff peaks quickly. Cover the container tightly during freezing to limit ice crystal formation, and store ice cream at the back of the freezer for a consistent temperature. Homemade ice cream lasts about two weeks before quality declines due to ice crystals.
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk 14oz (400g)
- 24 Oreo cookies
Optional mix-ins/toppings:
- 3 tablespoon Nutella
- 4 Reese's Cups roughly chopped
Instructions
- Using a food processor, or by placing in a large freezer bag and hitting with a wooden rolling pin, crush the Oreos into a mixture of crumbs and pieces. Set aside.
- With an electric mixer, beat the cold whipping cream and vanilla until stiff peaks form. Remove the bowl from the stand and fold in the condensed milk gently.
- Add the Oreo pieces, saving a handful for topping, and fold to combine.
- Pour this mixture into a loaf pan. If swirling with Nutella, gently warm the Nutella in the microwave for 10-15 seconds until it loosens, then pour on top of the ice cream, using a dull knife to swirl it around on top.
- Add the remaining Oreos and the Reese's cups if using and gently press them on top of the surface.
- Cover with plastic wrap and aluminum foil, and freeze overnight or for at least 6 hours.
- The next day scoop out into bowls or a cone and enjoy!
Notes
- Keep heavy cream and mixing bowl cold before whipping to achieve stiff peaks faster.
- Any crushed cookies, candy bars, or fruits can be used as mix-ins or toppings for variety.
- Store homemade ice cream in an airtight container at the back of the freezer to minimize ice crystals, and consume within two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 201mg | 8% |
| Potassium | 306mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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