Indulge your sweet tooth with this decadent two-layer Oreo ice cream recipe – a dreamy combination of creamy vanilla ice cream swirled with crushed Oreos and a rich, chocolatey Oreo base. Forget store-bought pints; this homemade treat is surprisingly easy to make and infinitely more satisfying. The intense Oreo flavor in both layers delivers a truly unforgettable experience, perfect for a hot summer day or any occasion that calls for a delicious dessert. Imagine the delightful crunch of the cookies blended into the smooth, cold ice cream – it’s pure bliss in every bite.
This recipe cleverly utilizes both crushed and whole Oreos to create a stunning visual contrast and an exciting textural journey. You’ll find the steps incredibly straightforward, even for beginner ice cream makers. Ready to transform your kitchen into an ice cream parlor? Let's dive into the detailed, step-by-step instructions below to create this irresistible two-layer Oreo ice cream masterpiece.
Tools Needed
- Ziploc bag or plastic bag
- Pot
- Stove
- Ice cream molds or freezer bags
- Freezer
Ingredients
- Oreo cookies
- Coconut milk: 160 ml
- Fresh milk: 1 liter
- Yogurt: 400 grams
- Sugar
- Milo powder: 88-90 grams
- Cornstarch: 1 tablespoon
- Salt: a pinch
- Vanilla extract: optional
Step-by-Step Instructions
Step 1. Prepare the Oreo and Milk Mixtures
- Separate Oreo cookies into cream and cookie parts. Crush the cookie parts roughly.
- Combine fresh milk, coconut milk, cornstarch, salt, and optional vanilla extract in a pot. Stir until cornstarch dissolves.
- Cook the milk mixture over low heat, stirring constantly, until the cornstarch is cooked (about 15 minutes).
- Add the separated Oreo cream to the cooked milk mixture and stir until melted.
- Remove half of the cream mixture and set aside. Add Milo powder to the remaining mixture in the pot and stir.
- Let both cream mixtures cool slightly. Add sugar (about two tablespoons) to the white cream mixture and stir until dissolved.
Step 2. Incorporate Yogurt and Sweeten
- Add yogurt to both cream mixtures and stir well.
Step 3. Layer and Freeze
- Layer the white cream mixture, crushed Oreos, and Milo cream mixture in ice cream molds or freezer bags.
Step 4. Final Freeze and Cookie Crumble
- Freeze for about 2 hours, then add the remaining Oreo cookie crumbs. Freeze for another 6 hours, or overnight.
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Tips
- The amount of Oreos used can be adjusted to your preference. Consider the sweetness of the Oreo cream when adding sugar.
- A pinch of salt enhances the richness of the ice cream.
- If you don't have gelatin leaves, cornstarch works well to create a smooth, soft texture in the ice cream.
- Don't overfill the molds as the ice cream will expand while freezing.
- Soaking the frozen ice cream in water for a few minutes makes it easier to remove from the mold.
Nutrition
- Calories: approximately 1800-2200
- Fat: 70-90g
- Carbs: 250-300g
- Protein: 30-40g
FAQs
1. Can I use different types of Oreos?
Absolutely! Experiment with Double Stuf Oreos for extra chocolatey richness, or try other flavored Oreos for a unique twist.
2. What if my ice cream doesn't freeze solid?
Make sure your ice cream maker is working correctly and that you've followed the churning time indicated. Also, ensure your ice cream base was properly chilled before churning.
This two-layer Oreo ice cream recipe is a guaranteed crowd-pleaser, offering a delightful balance of textures and intense Oreo flavor. From the simple preparation to the incredibly satisfying result, it’s a homemade dessert worth savoring. So, gather your ingredients and get ready to enjoy the coolest, crunchiest treat of the summer!