With this super hot weather, there’s nothing better than ice cream and this 3 Ingredient Creamy Oreo Ice Cream is here to become one of your favourite summer indulgent desserts! It’s super creamy thanks to the cream and condensed milk, swirled with crunchy crushed oreos which bring their amazing flavour in as well, chocolatey and vanillary. It’s delicious as is, but you can take it a step further by shaping them like popsicles and covering them with white chocolate and more crushed oreos. It’s so delicious either way!
I love to eat and make ice cream, both easy versions like today’s one, as well as ice creams that require churning. However, I am always struggling ref sharing ice cream recipes because it’s so difficult to photograph and film them! They melt so quickly.
But this year I convinced myself that I had to share this Oreo Creamy Ice Cream recipe. I’ve been making it at home for a long time now and since last year I shared a slightly healthier peach and yoghurt ice cream (I still have to publish it on the blog, it’s on insta only), this year I have opted for a more indulgent version with this Oreo ice cream.
Some Notes on This Creamy Oreo Ice Cream Ingredients
- Oreos: You can increase or decrease the amount of Oreos in the recipe, but don’t go overboard or you’ll get Oreo rocks (as we call them in Spanish) instead of ice cream. You can also crush the oreos more finely or thickly, depending on what’s your preferred size.
- Cream: we need whipping cream with a minimum fat content of 35%. This is important not only because we are going to have to whip the cream, but also because the amount of fat in the ice cream is important in terms of creaminess and so that crystals are not created during the freezing time.
- Condensed milk: it adds a touch of sweetness to this ice cream as well as being another key ingredient to get a super creamy oreo ice cream. By the way, the amount of sugar can also make the ice cream more or less hard, so if you use too much you’ll end up with a mushy ice cream.
Keys to Getting a Creamy Oreo Ice Cream
As mentioned in the previous point, the cream and condensed milk help prevent crystals from forming and therefore they are keys to getting a very creamy ice cream, but why do they have such an effect?
Water freezes at 0ºC, turning into ice and in the case of ice cream into little ice crystals (like in fruit popsicles). Fat, lactose, and sugar lower the freezing point of water, making the ice cream solidify more slowly, thus avoiding the creation of crystals during the freezing time. In addition, the fat covers the crystals preventing them from growing.
We achieve this by whipping the cream. The amount of air that we introduce affects the final texture, in the same way that it does in a sponge cake. Don’t worry if you whip the cream until stiff peaks (as long as it doesn’t curdle), the ice cream will still be creamy and have a more “cotton-like texture” at the end. If you want it a little denser, whip the cream until soft peaks form.
By the way, the previous point and this one are linked, because the fat also helps trap and hold the air we’ve created, giving the ice cream more body.
Which mold can I use?
You can use any popsicle mold you like or have. Or even forget about popsicle molds and use a rectangular container if you do not want to make individual ice creams. In the case of using a rectangular container, you can use an airtight container or a loaf pan even, whichever works best for you.
IMPORTANT! If you keep the ice cream in a container instead of making popsicles, take the ice cream out of the freezer about 5 minutes before serving it so you can easily scoop it out.
Can I crush the oreos in a food processor?
Of course! I put them in a bag and crush them with a rolling pin just to better control the size of the crumbs (and also to release any bad energy I have been accumulating XD).
Why my cream is not whipping up?
Make sure that the bowl is very clean and that the cream is very cold. If you want, you can put the bowl and whisk in the fridge an hour beforehand so that they also get cold.
More Frozen Desserts
If you make this 3 Ingredient Creamy Oreo Ice Cream recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
3 Ingredient Creamy Oreo Ice Cream
Oreo Ice Cream
- 18 oreos
- 500 ml Whipping Cream - at least 35% fat content
- 200 g condensed milk
- 250 g white chocolate - roughly chopped
- 2 oreos - crushed
Oreo Ice Cream
- Chop the oreo cookies in a food processor or inside a bag with the help of a rolling pin. Set aside.
- In a bowl, whip the cream until it reaches soft or stiff peaks, depending on whether you want a fluffier texture or a denser one. Add the condensed milk, the chopped oreos and stir gently until well combined.
- Pour into popsicle or ice cream molds or optionally into a container. Cover and freeze for at least 8 hours.
- Melt the white chocolate in the microwave in 20-second intervals or in a bowl over a bain-marie (see notes). Pour it into a glass.
- Take the ice creams out of the molds and leave them on a tray in the freezer (we will take them out from the freezer one by one) or unmold in batches of 2 at a time if you do not have space in the freezer for a tray. We want to make sure they don’t melt before dipping them into the chocolate.
- Dip the ice creams about halfway through into the melted white chocolate, remove any excess against the rim of the glass, and immediately sprinkle with oreo crumbs.
- Store the ice creams in an airtight container and enjoy them whenever you want!
- If you want a runnier white chocolate, you can mix it with a tablespoon of coconut oil or butter.