Oreo Ice Cream
Creamy, light vanilla ice cream made with coconut milk and packed with crushed Oreo pieces!
Equipment
Ingredients
- 1 ½ cups heavy cream
- ¾ cup coconut milk, can substitute for milk or non-dairy milk of choice
- ¾ cup granulated sugar
- 1 Tablespoon pure vanilla extract
- 8-10 Oreo cookies, crushed
Instructions
- In a medium bowl, combine all ingredients except for the Oreos and stir until all sugar is dissolved and fully combined.
- Cover with plastic wrap and 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. Don't obsess over making them all uniform - having big chunks isn't bad!
- 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!
Nutrition
Calories: 329kcal | Carbohydrates: 29g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 75mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
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