Do you like Oreo-flavored ice cream? If your answer is yes, here are two amazing Oreo Cookie Ice cream recipes (with and without an ice cream maker) for you. The first Oreo Cookie ice cream recipe will combine Oreo chocolate cookies with vanilla ice cream. On the other hand, the second one will be made with just three simple ingredients that result in a rich and creamy flavor with the crunch of Oreo cookies. You’ll love them both.
Why Will You Make This Recipe?
- The Oreo Cookie ice cream recipe is easy to make with simple ingredients.
- The outcome will be a very fluffy and creamy homemade dessert with crunchy Oreo cookies.
- It’s not too sweet like other ice creams and has a soft and smooth texture that is difficult to describe, but it’s different from all.
- The recipe can be made with or without an ice cream maker.
Oreo Cookie Ice Cream Recipe with an Ice Cream Maker
Here we will make our first Oreo cookie ice cream recipe with the help of an ice cream maker.
Ingredients
This is an ice cream maker recipe’s ingredients. It has egg yolks in it for the custard base.
Classic Oreos OR (any type)
Heavy whipping cream
Whole Milk
Granulated Sugar
Egg yolks
Salt
Vanilla Extract
Which Ice Cream Maker to be Used?
You can use any ice cream maker you have at home. But we will recommend a nostalgia ice cream maker for this particular recipe.
Recipe Instruction
Here are quite a few steps to making this custard-style ice cream recipe:
Heat the Milk Mixture
Add the milk, salt, and half of the sugar in a saucepan over medium heat.
Whisk it continuously and remove it from heat when the sugar is fully dissolved.
Temper the Egg Mixture
Whisk the egg yolks and remaining sugar in a small bowl until well combined.
Temper the eggs but do not cook them. Just bring the mixture slowly over a high flame. (It will become easy to temper the eggs if you take the eggs to come to room temperature before starting.)
Stir ½ cup of milk mixture slowly into the egg mixture.
Combine the Egg & Milk Mixture
Shift the milk and egg mixture into the saucepan.
Heat it for about 3-5 minutes over medium heat until it becomes thick. (Do not boil it, if the mixture gets hot and boils you could end up with scrambled eggs.)
Now, remove the pan from heat. Your custard base is ready.
Chill the Custard
Pour the custard base into a heat-proof bowl.
Fill another bowl with ice and set the custard bowl over it.
When it cools down, freeze it for a minimum of two hours.
Churn the Ice Cream
When the ice cream base mixture has cooled, stir in the vanilla extract.
Now pour the mixture into the ice cream maker, and churn according to the manufacturer’s instructions.
Add the chopped Oreo cookies during the last 5 minutes of churning.
Once the churning process is completed, pour it into a freezer-safe container and store it in the freezer.
Recipe Notes:
- You can store this ice cream in the freezer for up to 4 weeks.
- You can use any Oreo Cookie flavor you like.
Nutritional Facts
- Calories: 62 kcal
- Carbohydrates: 41g
- Protein: 5g
- Fat: 31g
- Saturated Fat: 17g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 1g
- Cholesterol: 207 mg
- Sodium: 238 mg
- Potassium: 157 mg
- Fiber: 1g
- Sugar: 32g
- Vitamin A: 1087 IU
- Vitamin C: 1 mg
- Calcium: 94mg
- Iron: 3 mg
Oreo Cookie Ice Cream without an Ice Cream Maker
Now we’ll make it without an ice cream maker. You just need three ingredients. Let’s start!
Why You’ll Love This Recipe?
- It’s a creamy ice cream loaded with Oreo cookies.
- It’s better than all cookies and cream ice cream because it has a unique flavor and texture.
- It’s an easy-to-make recipe without any cooking procedure. Even kids can make it.
No-Churn Oreo Cookie Ice Cream Recipe
No-churn ice cream recipes depend on high fat and low moisture for their creamy texture. The fat that comes from the cream and sweetened condensed milk keeps the water content low. It also reduces the formation of crystals in the ice cream.
Ingredients
2 cups Chilled Cream: Use full-fat heavy cream for this recipe.
1 cup Condensed Milk: You can use homemade condensed milk for this recipe. If you like cookie dessert you may use Marie biscuits, cold cake, chocolate biscuit pudding, and mango delight.
18 Oreo Cookies: You can use Oreos of your choice like classic, mint, or any kind. But in this recipe, we will try it with chocolate Oreo and chocolate peanut butter Oreo.
Recipe Instructions
Let’s follow some easy steps to make this recipe:
Chop the half Oreo cookies and crumb the other half.
Take the chilled cream in a bowl, and beat it with a beater.
Add condensed milk and chopped and crumbed Oreo cookies to the cream and mix well.
Transfer the ice cream mixture to a container with a lid, and cover it with butter paper.
Freeze the ice cream for 5-6 hours or until hard enough to scoop up.
Remove the ice cream 10 minutes before serving, scoop it into ice cream cups, and enjoy!
Expert Tips
- Your cream should be super chilled to reach the full volume.
- Make sure to have a mix of chunks and crumbs of Oreos.
- You can add fewer or more Oreos as per your preferences.
- Add mint or vanilla essence if you like.
Storage
The good thing about Oreo ice creams is that you can store them in the freezer for 6 weeks. But after 6 weeks, sugar starts to crystalize and makes the ice cream grainy.
Nutrition Facts
- Calories: 304 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 20g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 0.01g
- Cholesterol: 53 mg
- Sodium: 116 mg
- Fiber: 1g
- Potassium: 176 mg
- Sugar: 23g
- Vitamin A: 652 IU
- Vitamin C: 1mg
- Calcium: 103 mg
- Iron: 2 mg
)
Oreo Cookie Ice Cream Recipe (with Ice Cream Maker)
Description
Let’s make our Oreo cookie ice cream recipe with the help of an ice cream maker.
Ingredients
Recipe Instructions
- Add the milk, salt, and half of the sugar in a saucepan over medium heat.
- Whisk it continuously and remove it from heat when the sugar is fully dissolved.
- Whisk the egg yolks and remaining sugar in a small bowl until well combined.
- Temper the eggs but do not cook them. Just bring the mixture slowly over high flame. (It will become easy to temper the eggs if you take the eggs to come to room temperature before starting.)
- Stir ½ cup of milk mixture slowly into the egg mixture.
- Shift the milk and egg mixture into the saucepan.
- Heat it for about 3-5 minutes over medium heat until it becomes thick. (Do not boil it, if the mixture gets hot and boils you could end up with scrambled eggs.)
- Now, remove the pan from heat. Your custard base is ready.
- Pour the custard base into a heat-proof bowl.
- Fill another bowl with ice and set the custard bowl over it.
- When it cools down, freeze it for a minimum of two hours.
- When the ice cream base mixture has cooled, stir in the vanilla extract.
- Now pour the mixture into the ice cream maker, and churn according to the manufacturer’s instructions.
- Add the chopped Oreo cookies during the last 5 minutes of churning.
- Once the churning process is completed, pour it into a freezer-safe container and store it in the freezer.
Heat the Milk Mixture
Temper the Egg Mixture
Combine the Egg & Milk Mixture
Chill the Custard
Churn the Ice Cream
Notes
- You can store this ice cream in the freezer for up to 4 weeks.
- You can use any Oreo Cookie flavor you like.
Servings 8
- Amount Per Serving
- Calories 62
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 17g85%
- Trans Fat 1g
- Cholesterol 207mg69%
- Sodium 238mg10%
- Potassium 157mg5%
- Total Carbohydrate 41g14%
- Dietary Fiber 1g4%
- Sugars 32g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
