Easy Homemade Ice Cream With Oreos
A creamy, no-churn ice cream with crunchy Oreo pieces, perfect for a quick treat that combines rich vanilla flavor with cookie crunch. Ideal for dessert lovers.
Ingredients
Instructions
- In a large bowl, beat the egg yolks.
- Stir in the sweetened condensed milk, water, and vanilla. Mix well.
- Fold in the crushed Oreo cookies and whipped cream.
- Pour the mixture into an aluminum foil-lined 9 x 5-inch loaf pan.
- Cover and freeze for 6 hours before serving.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of whipping cream. You can also add a pinch of salt to enhance the flavors. If you want to switch things up, try adding crushed peanut butter cookies or chocolate chips in place of Oreos. To speed up the freezing process, you can spread the mixture into smaller containers.
Serving Suggestions
Serve this delicious ice cream in bowls or cones, and consider drizzling with chocolate syrup or topping with whipped cream for an indulgent treat. It pairs beautifully with slices of Golden Westerner Cake or fresh fruit for a refreshing contrast. For a fun twist, serve it alongside a slice of Methodist Tea Cookies as part of a dessert spread.
Storage & Reheating
Store leftover ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. When ready to serve, let it sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Homemade Ice Cream With Oreos contains roughly 630 calories, with 22g protein, 20g carbohydrates, and 39g fat. It is an excellent source of protein (44% of the Daily Value), vitamin A (35% of the Daily Value), and iron (33% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this ice cream without egg yolks?
Yes, you can make a no-egg version by using a base of heavy cream and sweetened condensed milk alone. Simply skip the egg yolks, and follow the mixing and folding steps as usual. This will create a slightly different texture but will still be delicious.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute the whipping cream with coconut cream or a non-dairy whipped topping, and use a dairy-free sweetened condensed milk alternative. Ensure that your Oreos are dairy-free as well, as some brands may contain milk.
Can I use other types of cookies in this recipe?
Absolutely! Feel free to experiment with your favorite cookies. Chocolate chip cookies, peanut butter cookies, or even ginger snaps can add unique flavors to your ice cream. Just make sure to crush them to a similar size as the Oreos for even distribution.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).