Oreo Ice Cream
A creamy, delightful ice cream made with the beloved crunch of Oreo cookies, perfect for any occasion.
Ingredients
Base Ingredients
- 2 cups whipping cream Heavy whipping cream works best.
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
Oreo Ingredients
- 20-30 pieces Oreo cookies, roughly chopped Reserve some for topping.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Whip the cream in a stand mixer or with an electric hand mixer on high speed until stiff peaks form.
- Gradually add the sweetened condensed milk and vanilla extract while mixing on low speed until combined.
- Gently fold in the chopped Oreos, reserving a few pieces for topping.
Freezing
- Pour the mixture into a bread pan, spreading it evenly.
- Sprinkle reserved Oreo pieces on top.
- Cover with a lid or plastic wrap and freeze for at least 12 hours.
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Notes
Chill the mixing bowl and beaters before whipping the cream for best results. Serve slightly warmed for easier scooping.