How to Make Oreo Ice Cream

Опубликовал Admin
14-05-2021, 05:40
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Cookies and ice cream are not only a classic combination, but a delicious one. One of the most popular cookie and ice cream combinations is Oreos and vanilla ice cream. Why go out to the supermarket or ice cream parlor when you can make your own at home? This article will show you various methods of making Oreo cookie ice cream.

Making Oreo Ice Cream From Scratch

  1. Prepare your ice cream maker. Read and follow the instructions on your ice cream maker. Depending on the type of ice cream maker you have, you will need to prepare it in different ways, and some of these ways will require more time than others. Preparing your ice cream maker early will ensure that everything is ready for when the time comes to churn your ice cream. For example:
    • Some ice cream makers will require you to add salt and ice into the drum, while others will require you to freeze the mixing bowl in the freezer for several hours.
    • Some ice cream makers are hand-cranked, while others are electric and need to be plugged into an outlet.
  2. Mix the milk and cream. In a large bowl, combine 2 cups of heavy cream and 1 cup of milk. Stir slightly to combine the two liquids.
  3. Add the sugar, salt, and vanilla extract. Add ¾ cups of sugar and ¼ teaspoon of salt to the milk and cream mixture. Stir with a spoon or whisk until the sugar is dissolved. You should not see any grains of salt or sugar. This may take several minutes. At the very end, add 1 tablespoon (14.8 ml) of vanilla extract and stir until you achieve an even color.
  4. Place the bowl in the fridge. Once your ingredients are all combined, place the bowl into the fridge to keep it cool while you prepare the cookies and ice cream maker.
  5. Crush some Oreo cookies. In order to have Oreo ice cream, you will need to add some Oreo cookie chunks. You will need to crush enough Oreos to fill about 1 cup. You can crush or crumble your cookies in various ways:
    • Put some cookies into a blender or food processor and blend them for a few seconds. If you want finer pieces, keep blending the cookies for a few more seconds.
    • Chop up whole cookies into smaller pieces with a knife.
    • Place the cookies into a large, resealable bag, and smash them by hitting them with a mallet, or going over them with a rolling pin.
    • Crumble the cookies with your fingers.
  6. Pour the ice cream mixture into the mixer bowl. Locate the mixer bowl of your ice cream maker and fill it with your mixture. Do not fill the bowl all the way with your mixture, as the ice cream will expand as it freezes. Instead, fill the mixer bowl about half-way. If necessary, store the left-over ice cream mixture in the fridge.
  7. Mix the ice cream. Follow the instructions on your ice cream maker, as each ice cream maker is different. Some require you to turn the crank manually by hand, while others will mix the ice cream for you. This can take anywhere from 20 minutes to several hours.
    • If you do not have an ice cream maker, simply pour your mixture into a shallow, freezer-safe container and place it into the freezer. Stir your mixture every 30 minutes, and place it back into the freezer. Repeat this 4-5 times or until the ice cream is frozen.
  8. Add the cookies and continue mixing. Just before the ice cream is finished, add the Oreo cookies, and continue mixing the ice cream.
  9. Place the ice cream into a container. Once the ice cream is mixed and frozen, you can place it into a freezer-safe container. If you have any left-over ice cream mixture, you can add it to the mixer bowl and make more ice cream.

Making Oreo Ice Cream in a Bag

  1. Find two plastic, resealable bags. You will need two different sized bags: a small, pint-sized bag and a large, gallon-sized bag. The small bag will be used to hold the ice cream mixture, while the large bag will be used to hold the ice and salt. You need to be able to seal and reseal the bags.
    • If worried about making a mess, you can put the small bag inside of small bag. You can also put the large bag inside of another, similar-sized bag. This adds extra protection and helps prevent any liquid from seeping out and getting over your hands.
  2. Fill the small bag with the ingredients. Pour ½ cup of half-and-half or heavy cream into a small resealable bag. Add 1 tablespoon (14.8 ml) of sugar and ¼ teaspoon of vanilla extract.
    • If you want your ice cream to be less sweet, use less sugar and vanilla flavor.
    • You can keep your bag stable by placing it into a small bowl, and then adding in the ingredients.
  3. Reseal the small bag. Once all of your ingredients are inside the small bag, reseal it. Make sure that there is as little air as possible left in the bag once you seal it. You can do this by sealing the bag close part way, squeezing out the excess air through the small space left, and then sealing the bag the rest of the way.
    • If you are concerned about making a mess, you can put the bag inside of another, similar-sized bag once you have sealed it. Seal this second bag as well.
  4. Fill the large bag with salt and ice and reseal it. Add 3 cups of ice and 1/3 cup of salt into your gallon-sized bag, and mix it up. The bag should be part-way filled with ice. If the bag is all the way full, then use less ice; you want there to be enough room for the smaller bag to fit inside.
    • Any type of salt will work, but larger salt crystals will work better.
  5. Place the small bag inside the ice-and-salt bag and reseal it. Move aside some of the ice cubes in the big bag, and wedge the small bag in between them. You want the small bag to be surrounded by ice. Once the small bag is sitting snugly inside, seal the big bag.
    • If you are concerned about liquid leaking out and making a mess, you can put the ice-and-salt bag inside another bag.
    • If the bag is too cold for you to hold, you can wrap it in a towel or wear gloves.
  6. Shake and knead the bag. Once the small bag is inside the larger bag, and both bags are tightly sealed, shake and knead the bag. Do this for about 10 to 15 minutes.
  7. Remove the smaller bag. Once the ice cream mixture feels solid, you can remove the smaller bag and discard the ice-and-salt bag. Your ice cream is almost finished.
  8. Crumble up some Oreo cookies. If your Oreo cookies are not crushed or crumbled, you will need to do so now. The crushed pieces can be as large or as small as you want them to be. They can even be a combination of large and small pieces. Overall, the pieces should be no larger than your thumbnail. You can crush or crumble your cookies in various ways:
    • Add some Oreo cookies into blender or food processor and blend them until you get the texture you want.
    • Use a knife to chop up some Oreo cookies into smaller pieces.
    • Place the cookies into a large, resealable bag, and smash them with a mallet or rolling pin.
    • Use your fingers to crumble the cookies. You will end up with mostly large chunks.
  9. Add the cookies into your ice cream. Using a spoon or spatula, fold your crumbled cookies into the ice cream. You can use as many or as few cookies as you want.

Making No-Churn Oreo Ice Cream

  1. Mix the heavy cream or whipping cream. Pour 2 cups of cold heavy cream or whipping cream into a large bowl and mix it using an electric mixer. Blend it for about 3 minutes, or until peaks form and the cream is stiff.
    • If you do not have an electric mixer, you can use a food processor with a whisk attachment.
  2. Add the condensed milk. Stir in 1 can (or 14 ounces) of cold, sweetened condensed milk into your whipped cream. If you wish to add some vanilla flavoring, you can add 1 teaspoon of vanilla extract and stir it until you achieve a uniform color.
  3. Crush the Oreo cookies. You will need about ⅔ cups of crushed Oreo cookies. The crushed pieces can be as large or as small as you want them to be, but overall, pieces should be no larger than your thumbnail. You can even have a combination of large and small pieces. Consider crushing the cookies in smaller batches of 5-10 cookies at a time, as opposed to all at once. You can crush or crumble your cookies in various ways:
    • Place some cookies into a blender or food processor and blend them for a few seconds. You can get some finely-ground up cookies.
    • Chop up whole cookies into smaller pieces with a knife. This will give you some larger and smaller chunks.
    • Place the cookies into a large, resealable bag, and smash them by hitting them with a mallet, or going over them with a rolling pin.
    • Crumble the cookies with your fingers. This will leave you with mostly large chunks.
  4. Add the cookies into the mixture. Using a spatula, fold the crumbled cookies into the mixture.Keep folding and stirring until the cookie bits are spread throughout the mixture. You want an even consistency.
  5. Freeze the ice cream. Transfer the mixture into a freezer-safe container and put it into the freezer. Let it freeze for at least 6 hours.
  6. Finished.

Ingredients

Oreo Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup Oreo cookies, crushed
  • ¾ cups sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
Equipment:
  • Ice cream maker or a shallow, freezer-safe container

Oreo Ice Cream in a Bag

  • ½ cup half-and-half or heavy cream
  • 1 tablespoon sugar
  • ¼ teaspoon vanilla extract
  • About 5 Oreo cookies, crushed (use more or less to taste)
Equipment:
  • 3 cups ice, crushed
  • 1/3 cup coarse salt
  • 1 pint-sized resealable bag
  • 1 gallon-sized resealable bag
  • Gloves or a towel (optional)
  • Extra resealable bags (optional)

No-Churn Oreo Ice Cream

  • 2 cups of heavy cream or whipping cream, cold
  • 1 can (14 ounces) of sweetened condensed milk, cold
  • ⅔ cup crushed Oreos
  • 1 teaspoon vanilla extract (optional)
Equipment:
  • Mixer or food processor with whisk attachment
  • Shallow freezer-safe container

Tips

  • If you are using an ice cream maker, be sure to read the instructions before you begin making your ice cream. Some ice cream makers require you to freeze the inner mixing bowl over night, while others require salt and ice.
  • Make sure that you are using freezer-safe containers.
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