Description
Oreo White Chocolate Ice Cream is downright creamy, not too sweet, and full of flavor with the marvelous texture of the crushed Oreos. This recipe is super simple and doesn’t require an ice machine. You’ll love it!
Ingredients
- 7 ounces, weight Regular Oreo Cookies
- 21 ounces, weight Heavy Cream, Divided
- 7 ounces, weight White Chocolate Coating, Chopped
- 2-½ ounces, weight Sugar
- 2 Tablespoons Vanilla Liqueur
- 5 Egg Yolks
Preparation
Open Oreos to scrape out the white cream of the cookies. Pour the cream of the Oreos into a double boiler. Add ½ cup of heavy cream and white chocolate coating chunks. Over hot but not boiling water, melt chocolate and cookie cream while stirring with a whisk. It’s done when you have a liquid mass without any lumps.
Place cookies in a resealable baggie and crush with a rolling pin.
In a separate bowl, pour sugar, liqueur and egg yolks. With an electric mixer, beat until foamy and sugar is dissolved. Add cooled cream in a thin stream, and mix.
In another bowl, whip remaining heavy cream until stiff. Add whipped cream to the chocolate mixture and fold it in (I did this with the mixer).
Pour half of the ice cream base into a dish and spread half of the cookie crumbson top. Freeze for 30 minutes. When slightly frozen, pour the rest of the ice cream base onto the cookie layer and spread the rest of the cookie crumbs on top. Freeze for at least 4 hours.
