Oreo Ice Cream
This homemade Oreo ice cream with Oreo pieces is packed with chunks of delicious, chocolatey Oreos swirled through creamy vanilla ice cream.
Equipment
- ice cream maker
Ingredients
- 2 flat teaspoons (5gms) tapioca starch
- 1 & ¼ cup (315mls) full fat milk (3.5%)
- 2 packets (265gms/approx 26 whole Oreos) Oreos or approx 36 unfilled homemade Oreo halves.
- 1 & ¾ cups ( 435 mls) thickened cream
- ½ cup (120gms) white sugar
- 1 teaspoon vanilla essence
- 1 & ¼ teaspoons teaspoons (10gms) glucose syrup
Instructions
- Measure the milk and put int into a pot. Remove about two tablespoons and mix in a small bowl with the tapioca starch to form a slurry.
- Add the cream, sugar and glucose syrup to the pot with the milk. Heat over a medium heat, stiring well until the sugar and syrup are dissolved.
- Reduce heat to low, add tapioca slurry and stir well. Continue to cook for another couple of minutes, then remove from heat.
- Add vanilla essence and stir well.
- Transfer mix to a heat proof container, cover and chill in fridge for at least four hours.
- While the ice cream base is chilling chop you your Oreo cookies.
- To get a range of textures in your ice cream you need to cut up the Oreos into two separate batches and freeze them while the ice cream base is chilling.
- For batch one, take half the cookies and cut into quarters. Put into an airtight container and freeze.
- For batch two, take the other half of the cookies and cut into finer pieces. You can give them a bash in a mortal and pestle or with a rolling pin if needed. Put into an airtight container and freeze.
- Put your ice cream storage container into the freezer to chill.
- If using a self refrigerating ice cream machine turn it on for about ten minutes to chill before churing the ice cream.
- Remove the ice cream base from the fridge, give it a stir if you need to and pour it into ice cream machine to churn. When the ice cream thickens up and has almost finnished churning add the smaller Oreo pieces.
- Allow ice cream to finishe churning.
- Take your ice cream storage container and the larger Oreo pieces out of the freezer.
- Working quickly put about a third of the larger pieces on the bottom of the container. Put half the churned ice cream on top.
- Put another third of the larger Oreo pieces, followed by the rest of the churned ice cream.
- Add the last of the large Oreo pieces and pat down briefly to put them into the ice cream.
- Cover and freeze for at least four hours, or untill firm.
- To serve remove from the freezer, scoop and enjoy! Fabulous on its own, or with some extra Oreos crumbled over the top. Delicious!
Notes
- You can use store-bought or my homemade Oreos in this recipe, or a different brand of filled cookie. If using store-bought Oreos you can leave the filing in the middle, it won't make to much difference to your ice cream.
- If you don't use glucose syrup your ice cream may freeze a little firm. Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly).
Nutrition
Calories: 209kcalCarbohydrates: 15gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 24mgPotassium: 85mgFiber: 0.01gSugar: 15gVitamin A: 657IUVitamin C: 0.2mgCalcium: 64mgIron: 0.1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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