I know the world doesn’t need another Oreo cookie ice cream recipe. It’s hardly original, but I hadn’t made one yet. It’s not a flavour you see a lot in South Africa either. I wanted the crunchy texture of Oreos thrown into my favourite vanilla ice cream because it’s really a delectable combination.
I used the Ben & Jerry’s recipe as my ice cream base. The flavours are much fresher and creamier than a cooked egg custard ice cream, which tends to be a lot richer for me. They recommend adding one cup of chopped Oreo cookies, but I reckon 1 ½ cups is better. I really like to have a lot of visible particulates and crunchy bits in my ice cream. I also added vanilla extract and vanilla beans. I just love vanilla so damn much, and I love to see the specks of vanilla bean in the mix. If you don’t want to go to this extreme, one teaspoon of vanilla extract will be fine.
Recipe – makes about 700ml
- 2 eggs (free range)
- ¾ cup sugar
- 2 cups cream, heavy or whipping
- 1 cup milk
- 1 tsp vanilla extract plus seeds scraped from one pod
- 1 – ½ cups of chopped Oreo cookies
Beat the eggs until fluffy for about 2 minutes.
Slowly add the sugar bit by bit and carry on whisking for a further 2 – 3 minute or so until the sugar is incorporated and the mixture has doubled in volume and is pale.
Ad the cream and whisk for a further few minutes until it is thick and has increased in volume then add the milk and vanilla and briefly whisk
Run the mixture through an ice cream machine until ready according to the manufacturer’s instruction. At the point that it’s ready, add the chopped Oreos and churn until they are well mixed through. Decant into your container, smooth the top and freeze until firm. Sprinkle over a few additional Oreo crumbs because you almost can’t have enough Oreo in this ice cream.
A few of my favourite ice cream recipes:
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