Super Creamy Oreo Ice Cream Recipes

SUPER CREAMY OREO ICE CREAM

Steps:

• 1. Combine the milk and cream in a saucepan over medium heat. Heat until bubbles form around the edges. In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
• 2. Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer). Pour the liquid through a fine mesh sieve into a bowl. Stir in the vanilla extract. Cover with plastic wrap and chill in the refrigerator until completely chilled.
• 3. Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer's instructions. Once the mixture is softly frozen, transfer half of it to a storage container. Add half of the chopped Oreo pieces and fold in gently with a rubber spatula. Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined. Freeze until completely hardened.

HOMEMADE OREO ICE CREAM

Steps:

• In a saucepan, heat whole milk and eggs over medium heat until mixture reach 160°F. Make sure you whisk or stir the mixture continuously to avoid cooking the eggs or scorching the mixture. DO NOT LET THE MIXTURE BOIL. Remove from heat immediately once the mixture reaches 160°F.
• Add sugar to the egg mixture. Stir for 30 seconds to a minute to help sugar begin to dissolve.
• Add remaining ingredients EXCEPT for the crushed Oreo cookies.
• Pour mixture into ice cream maker tub. Chill in the fridge for 2-3 hours before churning.
• When ready, follow manufacture directions on how to properly use your electric ice cream maker. **See notes about ice and salt for ice cream maker.
• Ice cream will begin to thicken within 20-30 minutes. When done, the mixture should be to the top of a 4 qt ice cream maker tube. Fold in Oreo chunks, pour into a freezer-safe container. Press a piece of plastic wrap on the surface of the soft frozen ice cream then place container lid on top. Freeze (preferably in a deep freezer) for at least 4 hours or overnight before serving.

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.

OREO ICE CREAM - EASY ICE CREAM WITH OREOS!

Steps:

• 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 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 the saucepan with the remaining hot milk.
• 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 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 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 Oreo sandwich cookies and churn until evenly distributed.
• 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.