Oreo Cookies and Cream Ice Cream
Let's make homemade Oreo Cookies and Cream Ice Cream in the KitchenAid Ice Cream Maker
Equipment
- KitchenAid Silicone Spatula best way to transfer ice cream from ice cream maker bowl
Ingredients
- 3 1/2 cups half and half half and half = half whole milk, half cream
- 2/3 cup cane sugar granulated
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 tsp xanthan gum optional if freezing overnight after making
- 13 oreo cookies
Instructions
- Add all ingredients into a large saucepan. Cooking on medium-low on stovetop for 5 minutes, whisking all ingredients until warmed through and fully mixed together. Allow to froth but not boil. Pour into a heat resistant, airtight container. Cover and chill in refrigerator for at least 2 hours.
- Finely chop 1 sleeve of oreo cookies (roughly 13 cookies). Set them aside.
- After 2 hours, decant ice cream recipe into a container with a pour spout and pour into your ice cream maker. Follow instructions of your ice cream maker and churn until ready.
- Add chopped oreos in at the very end of the churn. The longer you mix them, the more incorporated they will get. Use less time for larger chunks of oreo to remain.
Video
Notes
Xanthan Gum helps to stop ice crystals from forming when freezing. However, you can leave it out if you plan to eat the ice cream immediately after churning (which will be a wonderful soft serve consistency) and have no leftovers to store in the freezer.
When storing in freezer, please store in an airtight container, like these ice cream containers.
To follow the instructions for the KitchenAid Ice Cream Maker Attachment, please refer to your manual, or follow the instructions on my KitchenAid Ice Cream Maker Attachment Review and Tutorial.
Nutrition
Serving: 1servingCalories: 148kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 19mgSodium: 90mgPotassium: 94mgFiber: 0.3gSugar: 15gVitamin A: 188IUVitamin C: 0.5mgCalcium: 59mgIron: 1mg