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Cuisinart Oreo Cookie Ice Cream Recipe

Cuisinart Oreo Cookie Ice Cream Recipe
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★★★★★

5.1 from 28 reviews

This rich and creamy Cuisinart Oreo Cookie Ice Cream is a delightful homemade treat combining luscious vanilla custard with crunchy Oreo cookie pieces. Perfect for Oreo lovers, this recipe uses a custard base to create smooth, indulgent ice cream with bits of your favorite cookies throughout.

Ingredients

Scale

Custard Base

  • 2 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 1 tablespoon vanilla extract
  • 6 large egg yolks
  • 1 ¼ cups granulated sugar

Mix-ins

  • 14 ounces Oreo cookies, crushed into bite-sized pieces

Instructions

  1. Prepare the Custard Base: In a medium saucepan, combine the heavy cream, whole milk, and vanilla extract. Heat gently over medium heat until the mixture is hot but not boiling, around 170°F, then remove from heat.
  2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and thickened.
  3. Temper the Egg Mixture: Slowly pour about half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
  4. Cook the Custard: Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon and reaches about 175°F. Do not boil.
  5. Cool the Custard: Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
  6. Churn the Ice Cream: Pour the chilled custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
  7. Add Oreo Pieces: During the last 5 minutes of churning, slowly add the crushed Oreo cookies to evenly distribute them throughout the ice cream.
  8. Freeze to Firm Up: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.

Notes

  • For best results, crush the Oreo cookies into bite-sized pieces rather than fine crumbs to maintain texture in the ice cream.
  • If you don’t have a thermometer, cook the custard until it thickly coats a spoon and starts to steam but does not boil.
  • Cover the custard tightly with plastic wrap touching the surface to prevent a skin from forming during refrigeration.
  • You can substitute half-and-half for whole milk for a slightly lighter ice cream, but the texture will be less rich.
  • Store leftover ice cream in an airtight container to prevent freezer burn and maintain freshness.

Nutrition

Keywords: Oreo ice cream, homemade ice cream, custard ice cream, Cuisinart ice cream, Oreo cookie dessert

Find it online: https://zestywithzane.com/cuisinart-oreo-cookie-ice-cream-recipe/