In the Kitchen: Oreo Ice Cream

Wow, it has been a LONG time since I’ve done a foodie post. I’d say it’s time for a new one! This time, we’re making Oreo Ice Cream! YUM! After all, who doesn’t love Oreos? For this recipe, you will need an ice cream maker. I guess you could try just freezing or hand churning, but I doubt it would turn out the same. What I LOVE about this recipe is that there are NO EGGS! Yeah! That makes it much easier since there’s really no cooking involved! Okay, lets get to it…

What you need:

1 C Whole Milk
3/4 C Sugar
1/4 tsp Salt
1 tsp Vanilla (optional)
2 C Heavy Cream
25 Regular Oreos

In a mixing bowl, combine milk, sugar, and salt. Mix on a medium speed for a few minutes, until frothy. Add the vanilla and cream and stir to combine. Transfer to a covered container and chill in the refrigerator for 4 hours or so. In the meantime, throw your 25 Oreos in a big ziploc bag. Get all the air out of the bag and seal it tight, then crush your Oreos with a meat tenderizer. Or, use your creativity and come up with your own way of mashing them up. :) Make sure your ice cream maker is clean and ready to go. (Haven’t we all started a recipe only to further realize our water bowl hadn’t been freezing?)

Once you’re ready to make the ice cream, grab the cream mixture out of the fridge and put it in your ice cream maker. Let it spin for about 40 minutes by itself. The longer it spins, the thicker it’ll be. After it has churned for awhile, add the Oreos. I would add them in batches so that they mix well with the cream and so that you don’t add too many. I doubt you could ever add too many Oreos to anything, but depending on the size of your ice cream maker you might not be able to add them all. Let it all mix together for a bit.

At this point, you can either eat it up or put it in the freezer to thicken up even more. Bottom line – this recipe is SUPER EASY and SO DELICIOUS! Enjoy!

Recipe adapted from Baked by Rachel

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