Homemade Oreo Ice Cream
When I make homemade ice cream I take the same basic Nielsen-Massey vanilla ice cream recipe double it and tweak it into new flavors. This ice cream is super easy, delish, and my favorite flavor to date! If you love Oreos and ice cream you will love this recipe! (The Oreos are what turns the ice cream into chocolate ice cream.) I put 3 sleeves of crushed Oreos (39 cookies) into the batch before churning into ice cream. (Please keep in mind the Oreos dissolve a little and soften while it is churning so when it is done churning be sure to add more.) I added another sleeve of crushed Oreos (13 cookies) so there would be big pieces of cookie in the finished ice cream. I also added half of a bag of Ghirardelli semi-sweet chocolate chips so that it would have lots of chocolate flavor.
The original recipe is by Nielsen-Massey and changes/adaptations into Oreo ice cream by Julie Hodges. Photos are of my finished Oreo Chocolate Chip Ice Cream. Recipe is below.
changes and adaptations into Oreo ice cream by: Julie Hodges
Ingredients:
Crush 3 sleeves (39 cookies) of Oreos. Mix all ingredients with the 3 sleeves of Oreos until the sugar dissolves. Reserve one sleeve (13 cookies) for after it churns. Cover and chill until ready to use. Follow the manufacturer's directions on your ice cream maker to churn and freeze ice cream. (see above picture remember to double the recipe if using the picture only.) After it is done churning stir in another crushed sleeve of Oreos (13 cookies) before serving or freezing. Strongly recommend freezing the ice cream up to 24 hours in advance of serving. Just cover the canister with plastic wrap and double rubber bands and then place the top back on before storing in the freezer.
original vanilla ice cream recipe by Nielsen Massey
changes to the recipe and adaptations into Oreo ice cream made by Julie Hodges
photos by Julie Hodges
The original recipe is by Nielsen-Massey and changes/adaptations into Oreo ice cream by Julie Hodges. Photos are of my finished Oreo Chocolate Chip Ice Cream. Recipe is below.
The original recipe. I double it and tweak it into new flavors.
Homemade Oreo Chocolate Chip Ice Cream
original recipe by" Nielsen-Masseychanges and adaptations into Oreo ice cream by: Julie Hodges
Ingredients:
- 1 quart heavy whipping cream
- 1 quart half-n-half
- 2 cups sugar
- 2 TBSP. Nielsen-Massey Madagascar Bourbon Pure Vanilla
- 1/4 tsp. salt
- 1/2 bag of Ghirardelli semi-sweet mini chocolate chips
- 4 sleeves of Oreo cookies (52 Oreo cookies total/13 Oreo cookies per sleeve)
Crush 3 sleeves (39 cookies) of Oreos. Mix all ingredients with the 3 sleeves of Oreos until the sugar dissolves. Reserve one sleeve (13 cookies) for after it churns. Cover and chill until ready to use. Follow the manufacturer's directions on your ice cream maker to churn and freeze ice cream. (see above picture remember to double the recipe if using the picture only.) After it is done churning stir in another crushed sleeve of Oreos (13 cookies) before serving or freezing. Strongly recommend freezing the ice cream up to 24 hours in advance of serving. Just cover the canister with plastic wrap and double rubber bands and then place the top back on before storing in the freezer.
original vanilla ice cream recipe by Nielsen Massey
changes to the recipe and adaptations into Oreo ice cream made by Julie Hodges
photos by Julie Hodges
Comments
Post a Comment
feedback