Homemade Oreo Ice Cream Without an Ice Cream Maker
Votes: 3
Time: 16 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
A step-by-step recipe for making homemade Oreo chocolate chip cookie ice cream without an ice cream maker.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (400 g) condensed milk with sugar
- 4 tsp vanilla extract
- 1 tbsp. Oreo chocolate sandwich cookies, coarsely chopped
- 2 cups heavy whipping cream
- 3 egg yolks
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Cooking the dish according to the recipe:
- In a large bowl, whisk the egg yolks and mix with the condensed milk and vanilla. Stir in the crushed cookies and whipped cream. Pour the mixture into a 9 x 5 inch (23 x 13 cm) rectangular pan lined with foil. Cover with plastic wrap and freeze for 6 hours or until firm.
- To serve, scoop homemade ice cream out of the mold with a spoon or cut into slices.
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