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Homemade Oreo Ice Cream
Serves 1
35 mins prep
10 mins cook
45 mins total
The best homemade Oreo ice cream made with TWO layers of Oreo flavor: cookie crumbs steeped in custard then churned with more Oreo pieces. Recipe adapted from Stella Parks.
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For the ice cream base:
For churning:
Freeze your freezer bowl: If using an ice cream maker with a freezer bowl, make sure it's been frozen for at least 24 hours before making this ice cream.
Make the Oreo crumbs: In a food processor, pulse the oreo cookies until finely ground, like the consistency of wet sand.
Note: You can also do this by hand by crushing up the oreos in an airtight ziploc bag with a rolling pin.
382 grams Oreo cookiesPrep your station: Set a fine-mesh sieve over a large heatproof mixing bowl.
Note: If you want to chill the ice cream faster, you can place the mixing bowl atop a large bowl of ice water.
Make the custard: In a 3-quart sauce pot, mix the cookie crumbs, sugar, egg yolks, salt, espresso powder, and half-and-half until combined.
Heat the custard over medium-low heat until warm to the touch, about 3 - 4 minutes. Increase the heat to medium, then stir frequently with a flexible spatula just until the custard begins to steam, about 4 - 6 minutes. If you have a thermometer, you’re looking for a temperature of 155°F (68°C).
Note: Make sure to stir constantly with your spatula, scraping up the sides and bottom of the pot to prevent the eggs from curdling.
226 grams granulated sugar206 grams egg yolks2 teaspoon Diamond Crystal Kosher Salt1 teaspoon espresso powder40 ounces half-and-halfChill the custard: Remove the custard from the heat and pour into the fine-mesh sieve. Use your spatula to press any remaining liquid through the sieve. Stir in the vanilla.
Allow the custard base to cool to room temperature, then cover with plastic wrap and chill for at least 4 hours in the fridge (up to 1 week in the fridge) until the temperature is no warmer than 40°F (4°C).
Note: I typically allow the custard to chill overnight. This ensures it's nice and cold, and it helps marinate the flavor!
3 teaspoons vanilla extractChurn: Just before churning, cut out a piece of wax paper or parchment paper the circumference (or area) of your ice cream container. Place your flexible spatula and ice cream container in the freezer.
Remove the custard from the fridge and give it a stir to ensure it's smooth and homogeneous. At this point, taste your ice cream. Note that it will taste less sweet when fully frozen, but if you find it too sweet, you can add up to [adjustable]1/4[/adjustable] teaspoon additional Diamond-Crystal Kosher Salt (or [adjustable]1/8[/adjustable] teaspoon of any other salt).
Churn your ice cream according to the machine instructions, adding the chopped cookies about 2 - 3 minutes before it finishes churning. The ice cream is done once it reaches the consistency of soft-serve, and the mixer paddle will have slowed down significantly.
Transfer the ice cream to the container with the spatula, then press the paper gently on top of the ice cream.
Seal the ice cream container, then freeze until firm, about 4 - 6 hours.
166 grams roughly chopped Oreo cookiesServing and Storage Instructions: Because this ice cream is quite rich and creamy, you shouldn't need to to thaw it for more than a few minutes at room temperature before it's scoopable.
When serving the ice cream, make sure to put it back in the freezer ASAP to prevent it from thawing too much.
Ice cream stored in an airtight container in the freezer will last about 1 - 2 weeks before the flavor and texture starts to significantly deteriorate.