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How’s it going?
Well, it’s officially November, and somewhat less official Oreo month! November is actually national fondue and national peanut butter month, but I already did a peanut butter month this year so 🤷🏻♀️… Oreo month! I’ve got some great recipes coming your way this month and some that you might want to make for Thanksgiving or Christmas, but we will get to those later. Today’s post: Oreo Ice Cream! This is not Cookies n’ Cream ice cream, NO, it is Oreo Ice Cream. So, it there actually a difference? Yes, and it is huge! Cookies n’ Cream ice cream well, that’s pretty much vanilla ice cream with a few pieces of cookie in it, meh. Oreo Ice Cream on the other hand: the ice cream contains Oreo “flour” basically super finely crushed Oreos (I use a food processor) with an Oreo filing ripple. It tastes so much like an Oreo it’s ridiculous, completely delicious, and possibly slightly addictive…😍
Let’s make this! First, let’s talk Oreos. You are going to need a whole family size pack of Oreos you can use either a regular family size pack or a double stuff family size pack. Obviously, you will have more Oreo filling for the ripple if use double stuffs. I prefer the double stuffs but regular turns out good too. Now, with your chosen Oreo you need to separate the filling from the cookie, I find this easiest to do with a short icing spatula, but a table knife would work fine too.
Set the filling aside for now. Working with the chocolate cookies part of the Oreo place them in a food processor a few at a time, depending on the size of your food processor, and process them until they make a fine “flour.” Set this Oreo “flour” aside in a heat-resistant bowl for now.
In a medium saucepan place heavy cream and sugar.
Bring this mixture to a boil.
Next, we are going to temper the eggs. Temper basically just means slowly bringing the eggs up to the temperature of the boiling cream, so that they don’t heat too fast and scramble. To do this simple whisk about a 1/2-1c. of the boiling cream into the egg mixture.
Then whisk all of the egg mixture into the saucepan with the remaining cream.
Remove the saucepan from the heat and stir in the vanilla.
Next, pour this mixture over the Oreo “flour.”
Stir until well combined.
This might take a bit of stirring to make sure you don’t leave any pockets of uncombined Oreo “flour.” Refrigerate the Oreo ice cream until it is very cold, overnight will work fine.
Once the Oreo Ice Cream is good and cold it’s time to freeze it in your ice cream maker according to the manufacturer’s directions. You’ll notice that this ice cream is super thick! So, if you have an old machine this ice cream might kill it… You are warned. It won’t take long at all for the ice cream to be done because it is so thick. While the ice cream is going it’s time to melt your Oreo filling. You can just melt it in the microwave for a few seconds until it is melted.
When the ice cream is done in the ice cream maker layer it with the melted Oreo filling in a freezable container. Half the ice cream.
Half the filling.
Repeat and swirl a few time to get a good ripple. The Oreo filling freezes really hard so thin swirls are better, otherwise, it is really hard to scoop. Freeze until ready to serve.
You are going to love this ice cream soooooo much! If you love Oreos, you’re gonna be addicted. This Oreo Ice Cream disappears from our freezer so fast when I make it, it’s not even funny. This is definitely not one of those ice creams that you will make and find it years later still half full in your freeze. Your lucky if it lasts a week! Anyway, it is truly delightful and I’m sure you are going to love it😋. You could even try Golden Oreos or other flavors of Oreos if you want too, go wild!
Are you an Oreo filling lover or do you prefer the chocolate cookie?
- 1 Family Size package Oreos (regular or double stuff is fine)
- 6 egg yolks
- ½c. sugar
- 2½c. heavy cream
- ½c. sugar
- 1t. pure vanilla extract
- Separate the Oreo cookies from the filling. Place the filling aside.
- Grind the cookie part or the Oreos to a fine "flour" in a food processor. Place the "flour" in a bowl and set aside.
- In a small bowl whip the egg yolks and ½c. sugar until light and fluffy. Set aside.
- In a medium saucepan bring the heavy cream and ½c. sugar to a boil.
- Remove the saucepan from the heat and whisk about ½-1c. of the mixture into the eggs. Whisk all of the egg mixture back into the saucepan.
- Return the saucepan to the heat and cook and stir it until the mixture is thick enough to coat the back of a wooden spoon.
- Remove the saucepan from the heat and stir in the vanilla.
- Stir this mixture into the waiting Oreo "flour." Refrigerate overnight.
- Freeze the chilled Oreo Ice Cream in an ice cream maker according to the manufacturer's directions until done.
- Meanwhile, melt the Oreo filling.
- Layer the ice cream in a freezable container: half the ice cream, half the filling, repeat, and give it a stir to make sure there is a nice thin ripple. Freeze until ready to serve.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)