The whole darn family loves Oreos, so when summer hit this year, it was no surprise that I made Oreo Ice Cream! Guess what? They inhaled it!
Oreo Ice Cream Made with Mega-Stuf Oreos
A couple weeks ago, Bill, Katie, and Nick headed to Illinois to visit his mom. I’d been in Orlando and then Denver, so I relished the chance to stay home alone for a couple nights. Well, there is always a sweet treat waiting at my mother-in-law’s house. Whether it’s freshly baked brownies or cookies or store bought Chips Ahoy, Oreos or ice cream, we all indulge in a little nibble after dinner. This time, Jane had Mega-Stuf Oreos for her visitors. When I heard about them, I knew they’d perfect for my cookies and cream ice cream which ultimately became this Oreo Ice Cream. Welcome to Day 4 of Ice Cream Week 2014! This year the event is hosted by Kim of
Welcome to Day 4 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to satisfy all your Ice Cream Cravings.
A Happy Hubby
Oreos have always been a stock item in our pantry. But, frankly, I have never been a fan. As a child, we’d make our own Double-Stuf Oreos by pressing together two twisted apart halves with filling still attached. And I only ate the cookie part to be polite. I definitely preferred the filling. Later I did discover I enjoyed a chocolate cookie pie crust, so that became my excuse to have these filled sandwich cookies in the house. But our three children took after their father, and will always gravitate towards our tin of Oreo cookies when there’s no homemade treat to be found. When I heard about the new breed with even more filling, I thought they’d be wonderful in ice cream. And when Bill did a taste test, he confirmed my prediction.
Aren’t these mini ice-cream cones adorable? More on them later…
Serves: 1 quart
- 5 egg yolks
- ½ cup granulated sugar, divided
- 1¾ cups heavy cream
- ¾ cup whole milk
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1¼ cups chopped Oreo cookies (I used 10 Mega-Stuf, you will need more regular Oreos)
- Whisk together the egg yolks and ¼ cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
- Heat the remaining ¼ cup of sugar, cream, milk and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle ½ cup into the egg yolk mixture, whisking constantly. Repeat with another ½ cup of hot cream, still whisking constantly, then add the egg mixture back to the saucepan, whisking continuously.
- Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes.Pour the custard through the strainer into a clean bowl and stir in the vanilla extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
- Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, scoop a third of it into a freezer safe container, top with half the chopped cookies and repeat. Top cookies with last ⅓ of ice cream. You may eat immediately or freeze 4 more hours for firmer ice cream.
More Lovely Ice Cream Treats from My Blogger Friends:
Be sure to stop by all of today’s Ice Cream Week Participants:
- Ice Cream Float by Cravings of a Lunatic
- Maple Bacon Bourbon Brown Sugar Ice Cream Sandwiches by The Girl in the Little Red Kitchen
- Coffee and Donuts Ice Cream Sandwiches by The Redhead Baker
- Chocolate with Buttercream Icing Ice Cream by Cookistry
- Dulce de Leche and Pecan Sundae by My Catholic Kitchen
- Banana Split Finger Sandwiches by The Life and Loves of Grumpy’s Honeybunch
- Strawberries and Cream Ice Cream by Hezzi-D’s Books and Cooks
- Cinnamon Chunk Ice Cream by Farm Fresh Feasts
- Chocolate Mint Frappe by Noshing with the Nolands
- Gluten Free Lemon Mint Frozen Custard by Gluten Free Crumbley
- Oreo Ice Cream by That Skinny Chick Can Bake
- Peach Pie Milkshake by The Messy Baker
- Strawberry Vodka Float by Mind Over Batter
- Coconut Cream Fudge Bars by Quarter Life (Crisis) Cuisine
- Flourless Chocolate Almond Coconut Ice Cream Sandwiches by Cupcakes & Kale Chips
- How to Make an Old-Fashioned Ice Cream Soda by Mother Would Know
- No Churn Low Carb Mint Ice Cream by Yours and Mine are Ours
The Giveaway! CLOSED
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one! Giveaway is now closed.