My cookies and cream ice cream (aka Oreo ice cream!) takes quarter-hour to arrange WITHOUT an ice cream maker! It’s made with simply 5 components and is fully egg-free.
Selfmade Oreo Ice Cream
This easy-peasy cookies and cream ice cream is a quite simple home made ice cream that’s based mostly off my no churn ice cream recipe. It has a clean and creamy texture that’s punctuated with chocolatey Oreo cookie bits, and it tastes just like the Oreo ice cream you ate as a child– solely it’s home made!
Why I like this ice cream:
- Straightforward to make with no fancy instruments wanted (like an ice cream maker!).
- Comes collectively quick in quarter-hour.
- Solely 5 components (and completely eggless!).
- Customizable: use your favourite Oreo, like double stuf, birthday cake, and even gluten free.
In fact, the toughest half about this recipe is having persistence on your ice cream to arrange within the freezer; it’ll want about 4-6 hours to freeze, which I perceive can really feel agonizing. As soon as it’s frozen although, it’s able to be scooped into cones or topped with sizzling fudge and whipped cream for an irresistible cookies and cream sundae!
What You Want
Solely 5 components! Let’s briefly go over them earlier than we dig in.
- Condensed milk. Condensed milk is a vital ingredient, because it replaces the custard base in conventional ice cream and eliminates the necessity for churning. Ensure that to keep away from grabbing evaporated milk; whereas most shops promote the 2 facet by facet, they’re NOT the identical factor!
- Vanilla. A splash of vanilla is a should for Oreo ice cream! You probably have some home made vanilla extract, be happy to make use of it right here (and for those who don’t, it’s best to make a batch now so you have got it in time on your vacation baking!).
- Salt. Identical to my Oreo frosting, including a pinch of salt balances the flavors and prevents this ice cream from being too candy.
- Heavy cream. We’ll whip this to stiff peaks similar to when making whipped cream, then fold it into the condensed milk combination. I embrace a useful tip beneath on find out how to whip cream to stiff peaks, for those who wrestle with this. Be aware that this recipe makes use of a bit extra heavy cream than my basic no churn ice cream; that is to stability the sweetness and bulk of the Oreos.
- Oreos. I take advantage of conventional Oreos right here, however you actually can use any taste Oreo on this Oreo ice cream. Peanut butter or mint Oreos can be nice options.
SAM’S TIP: Should you wrestle with whipping cream to stiff peaks, attempt utilizing a metallic bowl and beaters and inserting them within the freezer quarter-hour previous to beginning the recipe. It will assist immensely!
Keep in mind, that is simply an summary of the components I used and why. For the total recipe please scroll right down to the underside of the submit!
The way to Make Oreo Ice Cream
- Stir collectively the condensed milk, vanilla, and salt in a big bowl, then put aside. In a separate bowl, whip the heavy cream to stiff peaks. Your cream will likely be thick and fluffy like Cool Whip when it reaches stiff peaks.
- Gently fold the whipped cream into the condensed milk combination till every part is generally mixed.
- Break 15 of the Oreo cookies into items, then add them to the ice cream base.
- Fold within the cookies till evenly integrated, then pour the ice cream right into a parchment lined 9×5 bread pan. High with the remaining 3 cookies, breaking them up evenly over the floor. Press a chunk of plastic wrap straight in opposition to the floor of the ice cream and place within the freezer to sit back for at the least 4-6 hours earlier than scooping.
SAM’S TIP: We don’t want our Oreo cookies to be crushed into nice bits, so simply use your arms to interrupt them up into chunk sized items as a substitute of a mallet/rolling pin (such as you would use for Oreo crust).
Incessantly Requested Questions
Completely! Merely substitute gluten free Oreos for the common Oreos, and also you’ve acquired a gluten free Oreo ice cream. Nabisco not too long ago added a brand new mint taste to their gluten free line, and that might be very tasty right here! 😋
You’ll be able to actually use any deep (ideally metallic) pan or container. Simply be sure to can cowl it tightly with plastic wrap and/or a lid to forestall freezer burn from growing on the floor of your Oreo ice cream.
Should you like this recipe, then you definately merely must attempt my Oreo pie subsequent!
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe beneath! Should you do this recipe, you’ll want to tag me on Instagram, and you may as well discover me on YouTube and Fb
Cookies and Cream Ice Cream (No Eggs, No Churn!)
My cookies and cream ice cream (aka Oreo ice cream!) takes quarter-hour to arrange WITHOUT an ice cream maker! It is made with simply 5 components and is fully egg-free.
Servings:8servings (roughly ¾ cup/serving)
Forestall your display screen from going darkish
In a medium-sized mixing bowl,whisk collectively condensed milk,vanilla extract,and salt till completely mixed.
14 oz sweetened condensed milk,¾ teaspoon vanilla extract,⅛ teaspoon nice salt
Right into a separate,massive mixing bowl,pour the heavy cream. Use an electrical mixer to beat on low velocity,progressively growing the velocity to excessive. Proceed beating on high-speed till stiff peaks type. The combination will likely be thick and fluffy,comparable in consistency to chill whip.
2 ¼ cups chilly heavy cream
Add the condensed milk combination into the whipped cream and use a spatula to softly fold collectively till largely mixed.
Add 15 damaged/crumbled Oreo cookies into the combination and fold into the combination till fully mixed.
18 Oreo cookies
Pour ice cream combination right into a 9×5” bread pan (I prefer to line my bread pan with a parchment paper sling,however this isn’t required). Gently press 3 damaged Oreo cookies into the highest of the ice cream.
Cowl bread pan tightly with plastic wrap,urgent it gently into the floor of the ice cream.
Switch ice cream to the freezer and freeze for at the least 4-6 hours,ideally in a single day,earlier than scooping and serving.
Should you’re in a very warm local weather,use a metallic mixing bowl and place it within the freezer for quarter-hour earlier than including your heavy cream to it and whipping to stiff peaks.
Cowl tightly and retailer within the freezer for 1-2 months.
Serving:1serving| Energy:513kcal| Carbohydrates:48g| Protein:7g| Fats:34g| Saturated Fats:20g| Polyunsaturated Fats:2g| Monounsaturated Fats:10g| Trans Fats:0.01g| Ldl cholesterol:93mg| Sodium:222mg| Potassium:311mg| Fiber:1g| Sugar:40g| Vitamin A:1117IU| Vitamin C:2mg| Calcium:191mg| Iron:3mg
Dietary data relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used,measuring strategies,cooking methodology,portion sizes,and extra.