Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own. Please read my full disclosure for more info.
This homemade Oreo ice cream is so delicious! My family has been making yummy homemade ice cream since I was a little kid. I used to love to sit there and watch it turn in the bucket, counting down the minutes until it was done. It was hot in the middle of summer, growing up in Northern California. But, I’d sweat it out, waiting for the motor to stop. That was the indication that the ice cream was finally ready.
In our family, the ice-cream never made it to the freezer. It was always gone within a few minutes. My Aunt Cathy makes the best homemade Oreo Cookie Ice Cream. She shared the recipe with me during one of our many family get-togethers, and it has been my own little family’s favorite since.
Aunt Cathy gave me permission to share her ice cream recipe. “Spread the joy!” she said. Thanks, Aunt Cathy! I always have fond memories whenever I make this ice cream. And I hope you will too!
Homemade Oreo Ice Cream Recipe
INGREDIENTS
- One can Sweetened Condensed Milk
- 3 cups Whipping Cream
- 4 cups of Half-and-Half
- 1 1/2 cups Sugar
- 3 Tablespoons of Vanilla
- Whole Milk, usually about a 1/2 cup; fill to the line inside of the canister
- About 8 Oreos crushed, put the Oreos in at the same time as the other ingredients.
TOOLS
- ice cream maker
- rock salt
- ice
HOW TO
- Add all of the ingredients into the canister.
- Stir.
- Put lid on.
- Put the canister inside of the ice cream bucket.
- Layer 2 inches of ice and 1/2 cup of Rock Salt until full. (Don’t let it go above the lid. You don’t want the rock salt to get into the ice cream.
- Plug in.
- Keep adding the layers of ice and rock salt, as needed.
- Let the ice cream churn until the motor stops. Depending on how hot it is outside, it may take about an hour. (We make it outside because it’s so loud.)
- Serve Immediately. Leftovers can be frozen.
BLOOPERS
I just made vanilla ice cream last weekend and used half of a 20 lb bag of ice. All week Superman was suggesting that I start bagging up the ice from the ice maker. I insisted that I’ll have enough of the store-bought ice.
Of course, Superman was right when he said that I would probably need more. I emptied the ice from the freezer and panicked when the ice cream hadn’t finished churning, and I needed to add more ice.
Luckily, the motor stopped just before I was about to send Superman to the store for another bag. 🙂
