Why You Must Make This

• If your family members are Oreo lovers, this homemade Oreo Ice Cream will be an absolute crowd-pleaser!
• You have the choice to add as many or as few crushed Oreos as you’d like when making it yourself.
• Want to change it up? Feel free to substitute the base with chocolate ice cream instead of vanilla. The possibilities are endless!

Ingredient Notes

• Egg Yolks – Opt for large eggs for the best results.
• Sugar – Use regular granulated sugar for optimal sweetness.
• Heavy Cream – Look for cream with at least 36% butterfat for that rich flavor.
• Whole Milk – Avoid skim or 2% milk, as they won’t give you that creamy texture.
• Kosher Salt – This acts as a flavor enhancer; if you don’t have it, a touch less table salt will do.
• Real Vanilla Extract – Always choose pure vanilla extract for authentic flavor.
• Oreo Cookies – Any variety of Oreos works well. I used Mega Stuf, which my kids love, but chop and measure whatever you have on hand.

How to Make Oreo Ice Cream

Oreos have been a staple in our pantry for as long as I can remember. Surprisingly, I wasn’t a fan of them growing up. As a kid, we’d make our own Double-Stuf versions by squishing together two halves with the filling in between, but I was always more about the cream than the cookie.

Over the years, I discovered a fondness for chocolate cookie pie crusts, which became my justification for keeping these sandwich cookies around. As for our three kids, they definitely inherited their father’s love for Oreos and are always drawn to our Oreo stash, especially when there are no homemade treats in sight. Once I learned about an even richer version, MegaStuf Oreos, I excitedly thought they would be perfect for ice cream. After getting their dad’s approval during a taste test, I was sold! Feel free to use any kind of Oreo in this recipe.

Instructions

1. Whisk together the egg yolks and ¼ cup of sugar in a large heatproof bowl, like a Pyrex measuring cup. Set aside.
2. In a saucepan over medium heat, combine the remaining sugar, heavy cream, whole milk, and kosher salt. Heat until it starts to simmer.
3. Once simmering, slowly drizzle about ½ cup of this hot cream mixture into the egg yolk mixture while whisking continuously. Repeat with another ½ cup, continuing to whisk.
4. Pour the egg mixture back into the saucepan and whisk continuously until the mixture thickens (about 1-2 minutes).
5. Strain the custard through a fine mesh strainer into a clean bowl, incorporating the vanilla extract. Pro Tip: This step helps remove any bits of cooked egg, resulting in a smoother custard.
6. Set the bowl over an ice bath (fill a sink with ice and cold water) and stir occasionally until it cools down to room temperature.
7. Cover the bowl and chill in the refrigerator for at least 2 hours, or even overnight if you can wait that long.
8. Once chilled, freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
9. After the ice cream is ready, scoop about a third of it into a storage container, then layer with half of the chopped Oreo cookies. Repeat once more, topping with the final third of the ice cream.
10. You can enjoy it immediately or let it chill in the freezer for 4 hours for a firmer consistency.

Frequently Asked Questions

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