Homemade Ice Cream with Oreo Cookies

Jatis Skains, D.H.S.

  • 3 egg yolks
  • 1 (14 oz) Eagle Brand® milk
  • 4 tsp vanilla extract
  • 1 cup coarsely crushed Oreo® chocolate cookies (about 12 cookies)
  • 2 cup whipping cream, whipped (do not use whipped topping)

Beat egg yolks; stir in Eagle Brand® and vanilla. Fold in cookies and whipped cream. Pour into foil lined aluminum 9×5 inch loaf pan or other 2 quart container. Cover. Freeze 6 hours, or until firm. Scoop ice cream from pan or peel off foil and slice.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.