Homemade Oreo Cookie Ice Cream
- Total Time: 8 hours 10 minutes
- Yield: 2 1x
Description
Super easy ice cream without using an ice cream maker.
Ingredients
- Amul Cream - 300 ml (Use full cream for better results)
- Icing sugar - 1 1/2 cups (180 g) or as per taste you can increase or decrease the quantity
- Condensed milk - 1/2 cup (120 ml)
- Vanilla extract - 1 tsp
- Oreo cookies - 1 packet (12 - 14) or as per taste
Instructions
- Take a mixing bowl, add in the cream and then the icing sugar followed by the condensed milk and vanilla extract. Mix all these till little creamy and fluffy ( please do not over mix, say do this only for few seconds ).
- Crush all the Oreo cookies in a ziplock bag unevenly (some small and some big chunks).
- Add the crushed cookies into the same bowl at the end. Now mix everything together and pour it in the container, top it with few crushed Oreo cookies bits and keep it in the freezer!
- There is no need to take it out and stir it repeatedly either.
- Keep it in the freezer overnight or for approx 6 -8 hours before you serve it.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 380
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Frequently Asked Questions
Do I need to stir the ice cream while it freezes?
No — the instructions specifically say there is no need to take it out and stir it repeatedly. Pour the mixture into a container, top with extra crushed Oreo bits, and leave it in the freezer overnight or for approximately 6 to 8 hours before serving.
Why should the cream mixture not be over-mixed?
The instructions warn to mix the cream, icing sugar, condensed milk, and vanilla extract only until “little creamy and fluffy” — just a few seconds. Over-mixing can break down the cream’s structure, resulting in a denser, less light ice cream texture.
