Oreos, yet another cookie you just can’t get enough of. Here, the kids prefer to eat them by the whole roll instead of individually. And you can’t really blame them. I’ve already incorporated Oreos into many baked goods: cake, cake filling, buttercream, blondies, and now ice cream too.
Oreos now come in many variations: Double Stuf, Birthday Cake, Golden, etc. But the simple ‘old-fashioned’ Oreo cookie is the most popular here. Every summer, I make Oreo ice cream at least once. This summer is no exception, so it’s time to write down a recipe for it.
Nice and simple, of course, and without an ice cream maker. Once again using my standard ice cream recipe. It’s a piece of cake.”
Oreo ice
Nothing beats delicious Oreo ice cream!
Equipment
- Vries vaste bak
Ingredients
- 500 ml whipped cream
- 1 can condensed milk
- 1 roll Oreos
Instructions
- Whip the heavy cream until it forms soft peaks.
- Add the condensed milk and mix well.
- Roughly crush the Oreos, reserving 4 cookies.
- Set aside the 4 whole cookies and mix the crushed Oreos into the whipped cream mixture.
- Pour the mixture into a freezer-safe container and crumble the remaining 4 Oreo cookies over the top. Cover and freeze for at least 8 hours or overnight.
Notes
- Huge Oreo fan? Then mix in the entire roll and decorate with mini Oreos.
- Also fun to make in a magnum mold (see photo)!
Let me know what you think of the recipe!
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