What better way to end a summer picnic than with a nice big batch of homemade ice cream? A mix-in of chopped and crushed Oreo cookies makes it extra special. Keep it tucked inside the cooler with a lot of ice or ice packs and it should be just about right for dessert!

I use about six cookies total for a 1.5 quart batch of ice cream. I like to quarter about three of the cookies for some nice chunks, and then crush the rest with a mallet to make sure there are cookies throughout all the ice cream! Hot pink bowl is optional.

Oreo Ice Cream

2 large eggs (or 1/2 cup Egg Beaters)
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 tsp pure vanilla extract
6 chopped/crushed Oreo cookies

Put the chopped Oreo cookies in the fridge. In the meantime, whisk the eggs in a mixing bowl for about one minute until light and fluffy, add sugar a little bit at a time until dissolved and continue whisking another minute. Pour in cream, milk and vanilla and whisk to blend. Pour into prepared ice cream maker and follow manufacturer’s directions. During the last two minutes of the cycle add the chilled Oreos.

I actually forgot the vanilla the last time I made this and the ice cream was so delicious that I don’t think I’m going to use it again! It produced a simple, sweet cream ice cream – a really nice, refreshing change from vanilla. And of course, the Oreos add a bit of flavor anyway!

Post from: Chocolate Bytes