The Scoop on Homemade Oreo Ice Cream (With the Best Bits!)
So, you know those days when you just want something cold and sweet, but leaving the house feels like a quest for the Holy Grail? That’s me, probably more often than I’d like to admit. This Oreo Ice Cream with Crushed Cookie Bits was born on one of those lazy Sundays when my niece insisted we needed dessert now (she’s not great at waiting, bless her), and I refused to put on actual pants. I’ve made this so many times, it almost feels like a member of the family. It’s the kind of treat that makes you wonder why you ever bothered with store-bought pints—unless the shops have buy-one-get-one, in which case… totally understandable.
Honest moment: the first time I tried this, I ate so much of the crushed Oreos before they even made it to the ice cream, I had to open a second packet. No shame, right?
Why I Keep Coming Back to This (and You Might Too)
I make this when the craving hits hard but patience runs thin—because, let’s face it, waiting for ice cream to freeze is a form of torture. My family goes a bit mad for it; my brother-in-law once called it ‘dangerous’ (though, to be fair, he says that about most desserts). I especially love how the cookie bits stay a little crunchy—unless you leave it out too long, then it’s like a milkshake, and honestly, that’s not so bad either!
Also, and maybe this is just me, but I think it actually tastes better on day two, if it lasts that long. The flavors kind of meld together—like when the band finally gets the harmony right.
Here’s What You’ll Need (Give or Take)
- 2 cups heavy cream (sometimes I use thickened cream if that’s all I’ve got—works just fine)
- 1 cup sweetened condensed milk (my gran swore by Eagle Brand, but I’m not picky)
- 1 teaspoon vanilla extract (or a splash more, who’s counting?)
- 18 Oreo cookies, crushed (give or take a few, depending on pre-ice cream snacking)
- Pinch of salt (optional, but trust me, it helps)
- Optional: extra cookie bits for topping or mixing in (I sometimes throw in the last crumbs in the bag because why waste them?)
Let’s Get Mixing (Don’t Overthink It)
- First off, grab a large bowl and pour in the heavy cream. Whip it until you get nice, soft peaks. I use a hand mixer because it saves my arm, but a whisk works if you’re feeling strong (or stubborn—I’ve been there). This is where I sneak a spoonful for quality control.
- In a separate bowl (or the same, if you hate dishes), stir together the sweetened condensed milk, vanilla, and salt. Scoop a bit of the whipped cream into this mix to lighten it up, then fold in the rest gently—no need to be too precious, but don’t bash out all the air either.
- Now for the best part: fold in your crushed Oreo cookies. Don’t worry if there are big chunks or tiny crumbs; it all adds character. Sometimes it looks a bit lumpy at this stage—ignore it, it sorts itself out in the freezer.
- Pour the mixture into a loaf pan (or any freezer-safe container—one time I used a bread tin because why not). Smooth the top, sprinkle some extra Oreo bits if you like, and cover with cling film or foil.
- Pop it in the freezer for at least 5 hours, or until firm. Honestly, overnight is best if you can stand the wait. (But when has that ever stopped anyone?)
Bits and Bobs I’ve Learned (After Several Mishaps)
- If you whip the cream until it’s too stiff, it gets a bit grainy in the ice cream. Not a disaster, but not my favourite.
- I once tried using low-fat milk… let’s just say it didn’t quite hit the spot. Stick with the full-fat stuff if you can.
- There’s a fine line between ‘folding in’ and ‘over-mixing’—err on the side of lazy here.
Playing Around: Variations I’ve Tried (Some Good, Some Not)
- Adding a swirl of peanut butter—pretty nice, but a bit heavy if you use too much.
- Using golden Oreos instead—actually, I think I prefer the classic, but it’s fun to mix things up.
- Once tried mint extract for a ‘mint Oreo’ version. Too strong, tasted like toothpaste. Don’t recommend!
You Don’t Need Fancy Gadgets (But They Help)
If you’ve got a stand mixer, great, use it. If not, a hand mixer is my go-to. And if you’re really in a pinch, just whisk by hand—consider it an arm workout. As for the container, anything that fits in the freezer works. I’ve even used a big mug once during a kitchen move—that was a fun day.
Keeping It Fresh (Or, You Know, Eating It All)
Store in the freezer, covered, for up to a week. Though honestly, in my house it never lasts more than a day! If it gets too hard, just let it sit out for a few minutes. Or microwave for five seconds, but don’t tell anyone I said that.
How I Like to Serve It (Sometimes Straight from the Pan)
I love topping it with more crushed cookies and a drizzle of chocolate syrup. My niece insists on rainbow sprinkles because, apparently, that’s “the law.” Some folks serve it with extra whipped cream, but I think that’s gilding the lily.
Lessons Learned the Hard Way (So You Don’t Have To)
- I once tried to freeze it in a shallow baking sheet for ‘faster’ ice cream. It froze weird and icy. Don’t rush it—patience, grasshopper.
- If you crush your Oreos too fine, you lose the lovely chunky surprises. Bigger bits are better, in my book.
- Don’t try to cut corners with the cream. It’s the backbone of this whole deal.
Frequently Asked (And Sometimes Funny) Questions
- Can I use a different cookie? Absolutely! I’ve tried everything from digestive biscuits to Biscoff. Not always the same vibe, but still tasty.
- Do I need an ice cream machine? Nope. That’s the beauty of this—no churning, no fiddly bits. But if you have one, sure, go wild.
- Is this gluten-free? Only if you use GF cookies (which exist now, thankfully!).
- How long does it take to freeze? At least five hours. But I usually check way before, because who can resist?
- Can I make this vegan? I haven’t nailed a vegan version yet, but if you have a good plant cream and condensed milk substitute, let me know!
Oh, if you want to get nerdy on vanilla extracts, Serious Eats did a fun taste test. And for more ideas on homemade desserts, Sally’s Baking Addiction has loads of inspiration (I lose hours on that site!).
Anyway, if you try this Oreo Ice Cream with Crushed Cookie Bits, let me know how yours turns out. Or if you eat half the cookies before they go in, you’re in good company. Cheers to kitchen adventures both big and small!
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 18 Oreo cookies, crushed (plus extra for topping)
- ¼ teaspoon salt
- ½ cup whole milk
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter (optional, for richness)
Instructions
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1In a large mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form.
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2In a separate bowl, combine the sweetened condensed milk, whole milk, vanilla extract, salt, and granulated sugar. Mix until well blended.
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3Gently fold the whipped cream into the milk mixture until fully incorporated and smooth.
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4Fold in the crushed Oreo cookies and melted butter (if using) until evenly distributed.
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5Pour the mixture into a loaf pan or freezer-safe container. Sprinkle extra crushed Oreos on top.
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6Cover and freeze for at least 6 hours or until firm. Scoop and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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