Perfectly paired with a creamy thick cheesecake, a light tiramisu, alongside fresh macerated fruits, or eaten alone with whip cream, this homemade Oreo ice cream is a freezer must have! Creamy whole milk and whole cream blended with sugar, powdered milk, and one egg yolk creates a smooth velvety ice cream base that won’t over-stiffen in the freezer. The crunchy, chocolatey Oreo cookies (and their distinctive creamy filling) add amazing texture and instants of chocolate flavor.


  • 60 grams sugar
  • 35 grams milk powder
  • whole milk (35 cl.)
  • 1 egg yolk
  • 110 grams cream (whole)
  • 12 Oreo cookies


  1. Mix sugar and milk powder using a flexible beater on Speed ​​1.
  2. Continue beating, pouring the milk in gradually.
  3. Add the egg yolk and cream.
  4. Refrigerate the mixture for 20 minutes.
  5. Crush the Oreo cookies.
  6. Put the mixture in the ice cream maker for 20 minutes, then add the crushed Oreo cookies, and leave mixture in the ice cream maker for 5 more minutes.
  7. Transfer to a container with a lid and store in the freezer.
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