As you probably know by now, I usually get my inspiration from one of two places. Firstly, my inspiration often comes from requests and suggestions from my wonderful friends and family. Secondly, my inspiration can come from what’s on sale at the grocery store! One of my best friends answered my Twitter query as I asked what people’s favourite flavours of ice cream are. She replied cookies & cream, so when I saw Oreo’s on sale at the store I thought the stars must be aligned. I made the ice cream, not sure when I would see her next, but once more the stars aligned and a few days later she was at me house and we were devouring ice cream and playing Heads Up (which is a riot, if you’ve never played).
This recipe is good, but like usual I have some friendly advice you can take from my mistakes. I separated the Oreo’s into 3 sections. Top cookie, middle, bottom cookie. Half the cookies a crushed down to a fine grind, the other half I left a little big and chunky. The middles I flattened out and disbursed throughout churned ice cream. I really wanted to be able to taste the cookie and the middle distinctly. And that wasn’t an issue. The issue was the filling was a little bit too much. It’s already so sweet, and if the pieces are too big they will freeze solid. So my advice would be to ensure that the pieces are very small and that there’s not too many of them. Even if you have to restrain yourself and not use all the filling, just take that bullet because it was like eating little lumps of solid sugar when they are too big. Get that ratio down, though, and this recipe is a real winner! Better than any of the store-bought cookies and cream ice creams I’ve tried!
- 1.5 cups of heavy cream
- .5 cups of milk
- ¼ cup + 2 Tbs white sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 12 Oreo cookies
- 1) Whisk the egg yolks in a bowl and set aside.
- 2) Combine the heavy cream, milk, and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
- 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 6) Remove from heat and allow to cool slightly
- 7) Stir in the vanilla extract
- 8) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 9) Take the cookies and separate them into bottom cookie, filling, and top cookie. Crush the top cookies into a fine grind (or use a food processor, but it’s very easy to do by hand or with a rolling pin), roll the filling into very tiny little pieces, and chop the bottom cookies into bigger chunkier pieces.
- 10) Churn according to your ice cream maker's directions. Just before it is ready to be pulled out, add the room fine crushed cookies and continue to churn until it is evenly distributed
- 11) As you either scoop this into a bowl for a soft-serve ice cream or into your storage container for a harder, more store-bought consistency add in the chunks of cookie and the filling pieces. Make sure they are evenly distributed and enjoy!