And yet another “warm weather” craving.
It’s bad guys. 9 degrees and -25 windchill and all I can think about is ice cream and lemons. It’s okay though…I have no problem eating ice cream snuggled up in the blanket. In fact, I find it quite comforting.
So let’s talk ice cream, what’s your favorite? Mine is hands down, Oreo, always has been and probably always will be. I grew up drinking Oreo shakes by the pool…pretty much on a daily basis, and now, I am living my adult life eating them on the couch…in a blanket. Funny how life changes.
Ice cream is actually pretty easy to make, especially this recipe. You do need an ice cream maker so I suggest you take a 20% Bed Bath & Beyond coupon and run over there and grab one. Gotta love those coupons! I use the Cuisinart Pure Indulgence – 2 Quart and I’m loving it. Easy to set up, clean, and it makes just enough.
You can totally lighten this recipe up by using half & half instead of heavy whipping cream, the ice cream just won’t be as creamy. I was in the mood for the real deal so I went all in. It turned out absolutely delicious. I put a TON of crushed Oreos in it and had a chunky Oreo bite every.single.time. You know what I’m talking about.
Since I got to make my favorite ice cream, next time I will be making Vin’s. Stay tuned…I think you will like it.
Don’t forget you can save your favorite Stuck on Sweet recipes to your ZipList personal recipe box by clicking on the button on all my recipes!
- 1½ cups whole milk
- 1 cup granulated sugar
- 3 cups heavy whipping cream
- 1½ tablespoons vanilla extract
- 1½ - 2 cups crushed Oreos (leave some chunky pieces)
- In a bowl whisk whole milk and sugar until sugar completely dissolves. Whisk in heavy whipping cream and vanilla.
- Pour mixture into a prepared ice cream maker. I use the Cuisinart Pure Indulgence 2 Quart mixer. Mix for 15-20 minutes until slightly thicker. Add Oreos and mix for another 5 minutes until thickened. I used a spoon to makes sure the crushed Oreos were mixed in well. Ice cream will be soft and creamy. For a firmer consistency, transfer ice cream to an airtight container and freeze for 2 hours.
Source and Recipe: Stuck on Sweet