Homemade Oreo Ice Cream
Creamy and indulgent, this homemade Oreo ice cream combines rich vanilla flavor with crunchy Oreo cookies for a delightful treat. Perfect for hot summer days or as a special dessert, it offers a smooth texture with satisfying cookie bits in every bite. Ideal for ice cream lovers of all ages.
Ingredients
Instructions
- Use only Grade A clean, uncracked eggs.
- In a mixing bowl, whisk together the egg yolks and Eagle Brand milk.
- Add water and vanilla to the mixture and stir well.
- Gently fold in the crushed Oreo cookies.
- Whip the cream until stiff peaks form.
- Fold the whipped cream into the Oreo mixture until well combined.
- Pour the mixture into a freezer-safe container, smooth the top, and freeze for at least 4 hours or until firm.
- Serve scoops of the homemade Oreo ice cream garnished with additional crushed cookies if desired.
Tips & Substitutions
For a creamier texture, try using heavy cream instead of whipping cream. If you don't have Eagle Brand milk, sweetened condensed milk can be used as a substitute. Make sure to crush the Oreo cookies coarsely; this will give your ice cream a nice texture. If you prefer a more intense chocolate flavor, consider adding a tablespoon of cocoa powder to the mixture.
Serving Suggestions
This homemade Oreo ice cream is a delightful treat on its own, but it also pairs beautifully with slices of Deep Dish Peach Pie or can be served alongside a warm brownie. Consider adding a drizzle of chocolate syrup or whipped cream on top for extra indulgence. Garnish with additional crushed Oreo cookies for a fun presentation.
Storage & Reheating
Store any leftover Oreo ice cream in an airtight container in the freezer to prevent ice crystals from forming. It should stay fresh for about 2 weeks. To serve, let the ice cream sit at room temperature for about 5-10 minutes before scooping for easier serving.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Oreo Ice Cream contains roughly 1627 calories, with 51g protein, 123g carbohydrates, and 94g fat. It is an excellent source of protein (103% of the Daily Value), iron (99% of the Daily Value), and vitamin A (80% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 708mg per serving (31% of the Daily Value).
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 use other types of cookies in this recipe?
Absolutely! While Oreos are classic, you can experiment with other cookies like chocolate chip or peanut butter cookies. Just make sure to adjust the amount of sugar if the cookies are already sweet.
How long does this ice cream need to freeze?
For the best texture, freeze the ice cream for at least 4 hours, but overnight is ideal. This allows the flavors to meld and the ice cream to set properly.
Can I make this recipe without eggs?
Yes, you can make a no-churn version by omitting the egg yolks and using sweetened condensed milk and whipped cream as the base. This will yield a slightly different texture but will still be delicious.
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).