Oreo Ice Cream Recipe
This Oreo Ice Cream recipe combines a creamy base made from heavy cream, sweetened condensed milk, and vanilla extract with the delightful crunch of crushed Oreo cookies. Easy to make and perfect for any occasion, the ice cream is simply whipped, mixed with Oreos, and frozen until firm. It's customizable with optional mix-ins or toppings and can be made vegan by using dairy-free alternatives. The result is a rich, indulgent dessert that's sure to please everyone!
Equipment
- Mixing Bowls: For whipping the cream and combining the ingredients.
- Hand Mixer or Stand Mixer To whip the heavy cream to soft peaks.
- Spatula or Spoon: For gently folding the ingredients together.
- Food Processor or Rolling Pin – For crushing the Oreo cookies (optional, you can also crush them by hand).
- Freezer-Safe Container: To store the ice cream while it freezes.
- Plastic Wrap or Lid – To cover the ice cream and prevent freezer burn.
- Measuring Cups and Spoons: To measure the ingredients accurately.
Ingredients
- 2 cups Heavy Cream
- 14 oz Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 15-20 Oreo Cookies
Optional
- ½ cup Chocolate Chips
- Caramel Sauce or Fudge Swirls
- Vegan Alternatives
Instructions
- Prepare the Oreo CookiesCrush the Oreo cookies into small pieces using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Set aside.
- Whip the Heavy CreamIn a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer on medium-high speed until it reaches soft peaks. This should take about 3-4 minutes.
- Combine the IngredientsGently fold in the sweetened condensed milk and vanilla extract into the whipped cream until fully combined. Be careful not to deflate the whipped cream.
- Mix in the Crushed OreosAdd the crushed Oreo cookies to the mixture and fold them in gently, ensuring they are evenly distributed throughout the ice cream base.
- Freeze the MixtureTransfer the mixture into a freezer-safe container, spreading it evenly. Cover with a lid or plastic wrap and freeze for 4-6 hours, or overnight, until firm and scoopable. Enjoy your homemade Oreo Ice Cream!
Notes
- Whipping the Cream: Make sure to whip the heavy cream to soft peaks, not stiff peaks, as this helps create a creamy texture for the ice cream.
- Crushing Oreos: You can adjust the texture of the Oreo pieces according to your preference. Crush them finely for a smoother consistency or leave them chunkier for added crunch.
- Freezing Time: The ice cream needs 4-6 hours (or overnight) to fully freeze and set. Don't rush this step to ensure the ice cream has the proper texture.
- Storage: Keep the ice cream covered tightly in the freezer to prevent freezer burn. A layer of plastic wrap directly on the surface before sealing the container helps maintain its creamy texture.
- Vegan Adaptation: If making a vegan version, substitute heavy cream with coconut cream and sweetened condensed milk with a dairy-free alternative. Ensure the Oreos are also vegan-friendly, as some varieties may contain dairy.
- Serving Tip: Let the ice cream sit at room temperature for 5-10 minutes before scooping if it's too firm. This will make it easier to serve and give you the perfect creamy texture.