Golden Oreo Cookies ‘n Cream Ice Cream

During my trip to NorCal, I couldn’t resist playing around with the ice cream machine we have at home because I haven’t really had the chance to try out yet.  The idea for the recipe started with a completely impulsive purchase of Golden Oreos (I can seriously finish a box in 2-3 days by myself) at Target.  So I went home, looked for an ice cream recipe, and came up with Golden Oreo Cookies ‘n Cream Ice Cream.

Golden Oreo Cookies n’ Cream Ice Cream
adapted from
(makes 2 quarts)

2 cups heavy whipping cream
2 cups half-and-half
8 egg yolks
1 cup granulated sugar
1/8 tsp salt
1 tbsp vanilla extract
25 Golden Oreos, crushed to whatever size you want

  1. Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
  2. Whisk together the vanilla extract, egg yolks, sugar, and salt in a large bowl until thoroughly combined.
  3. Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
  4. Pour the ice cream base into a bowl and allow to cool for about 20 minutes then place in refrigerator and chill overnight.
  5. Pour into an ice cream maker and freeze according to the manufacturer’s directions (or use another method to freeze the ice cream).
  6. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

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