Classic Oreo Cookies 'n Cream Ice Cream
This Classic Oreo Cookies 'n Cream Ice Cream is thick, creamy and has a very appropriate cookie to ice cream ratio!
Ingredients
- 3 cups heavy cream
- 1 1/2 cups whole milk
- 1 1/4 cups granulated sugar
- 1 tbsp pure vanilla extract
- 1 vanilla bean pod seeds scraped out
- 24 Oreos crushed and frozen
Instructions
- In a large bowl, vigorously whisk together cream, milk, sugar, vanilla extract and vanilla bean pod seeds until sugar is dissolved. Cover and chill in the fridge for two hours.
- Places Oreos into a large ziploc bag and pound with a rolling pin until crushed into pieces. Place bag in freezer until ready to use.
- Pour the ice cream mixture into the ice cream machine and churn for 20 minutes or use the instructions on your machine. After 20 minutes, slowly add the crushed Oreos a few tablespoons at a time. Let churn for 5 minutes more.
- The ice cream will have a soft serve texture once finished. If you prefer a more dense traditional ice cream texture, transfer mixture to freezer safe container and freeze for 2 additional hours or over night. Enjoy!
Notes
Nutritional values are only an estimate and may vary.
Nutrition
Calories: 632kcalCarbohydrates: 62gProtein: 5gFat: 42gSaturated Fat: 24gTrans Fat: 1gCholesterol: 127mgSodium: 220mgPotassium: 208mgFiber: 1gSugar: 49gVitamin A: 1387IUVitamin C: 1mgCalcium: 118mgIron: 3mg
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