Matcha Oreo Ice Cream Recipes

OREO® ICE CREAM

Steps:

• Crush 20 Oreo® cookies. Reserve remaining cookies for another use.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed Oreo's®, condensed milk, sugar, and vanilla without destroying the fluff of the whipped cream.
• Transfer into a freezer-safe container and freeze until firm, at least 4 hours.

MATCHA GREEN TEA ICE CREAM

Steps:

• Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
• Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
• Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
• Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
• Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

NO-CHURN MATCHA ICE CREAM

Steps:

• Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.

OREO ICE CREAM

Steps:

• Crush oreo cookie into pieces.
• Mix in with ice cream.
• Enjoy right away or freeze till ready.
• Yum!

MATCHA COCONUT ICE CREAM

Steps:

• Place the matcha into a bone-dry, high-powered blender (like a Vitamix). Next, pour in the coconut milk, brown rice or maple syrup, vodka, and vanilla. Blend all the ingredients on high speed for at least a minute. The creamier the texture of the ice cream base, the better. Pour the mixture into an ice cream maker and, following the machine's instructions, churn it up. When ready, serve immediately.

HOMEMADE OREO ICE CREAM

Steps:

• Crush oreo cookies in a plastic bag. Set aside.
• In the ice cream container, add half and half, heavy whipping cream, sweetened condensed milk, crushed cookies. Stir to combine.
• Add enough regular milk to the line on the ice cream container.
• Cover with ice cream maker lid and place in the other container that holds the metal container of liquid. Secure and lock in place.
• Add a layer of rock salt (about 2 cups around containter) and a layer of ice and repeat layers of salt and ice til you cover the top of the machine.
• Plug in and let the machine go for 30 minutes or until it stops.
• Cover the machine with a towel for 10 minutes, and serve.
• NOTE: Be sure to keep watching and adding rock salt and ice until the ice cream is made.

OREO ICE CREAM TARTUFO

Steps:

• Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
• Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
• Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.
• Cool.
• Place ice cream balls on wire rack.
• Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.
• Freeze at least 1 hour or until firm.
• Spoon raspberry sauce into dessert dishes or onto serving plates.
• Cut each tartufo in half or quarters; arrange on top of sauce.
• Garnish with raspberries.
• Serve immediately.