Creamy, light vanilla ice cream made with coconut milk and packed with crushed Oreo pieces.
Summer might be coming to an end, but under no circumstances does that mean I can’t keep making ice cream. I will make and eat ice cream year round and you can’t stop me! Especially when it comes to Oreos.
Oh… Oreos. How do I love thee? Let me count the ways.
Actually, no counting. I’m tired. But plain and simple, I love Oreos. I’m not really into all these different flavors with all the crazy fillings and vanilla cookies and just… no. Stop it. Leave Oreos alone. They’re perfect just the way they are.
This recipe is so simple. It’s almost embarrassing how little effort is takes because it seems like a crime. How can something so delicious be so simple to make? I don’t know, man, but it is.
I accidentally made two quarts (oops) when I made this originally, so I cut the ingredients by about half so that you don’t end up with an Oreo ice cream explosion in your kitchen like I did. Mind you… worse things could happen.
 |
| Even Penny wanted in on it. |
Print
Oreo Ice Cream
- Prep Time: 30 minutes
- Total Time: 30 minutes
Print Recipe
Pin Recipe
Description
Creamy, light vanilla ice cream made with coconut milk and packed with crushed Oreo pieces.
Scale
Ingredients
- 1 1/2 cups heavy cream
- 3/4 cup coconut milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 8–10 Oreos, crushed
Instructions
- In a medium bowl, combine all ingredients except for the Oreos and stir until all sugar is dissolved and fully combined.
- Place bowl in the fridge for 30 minutes to an hour to let it thoroughly chill.
- Place Oreos in a heavy-duty plastic baggie and crush with a rolling pin. Having bigger chunks isn’t bad, you don’t need it to be crushed to a fine powder.
- Pour batter into ice cream maker and prepare according to manufacturers directions (usually 25-30 minutes of churning). During the last 5 minutes, add in your crushed Oreos. Note: The Oreos really bulk things up, so keep an eye on it so it doesn’t overflow on you!
- Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened). Scoop it into a bowl or a waffle cone and enjoy!
- Category: Dessert
- Method: No Bake
Recipe Card powered by
You didn’t make any ice cream for your dog? Just wait until the ASPCA hears about this.