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Dessert
Oreo Cheesecake Ice Cream
10
minutes
minutes
30
minutes
minutes
Chilling Time:
1
hour
hour
1
hour
hour
40
minutes
minutes
Servings:
10
scoops
Author:
Alpa Jain
If you are a fan of cookies and cream ice cream then you will enjoy this Oreo cheesecake ice cream. This is a 5 ingredient, no-cook, no-eggs Oreo ice cream recipe made with cream cheese base in the Cuisinart ice cream maker.
Equipment
Ice cream maker
Hand blender
Ingredients
To make ice cream
▢
8
oz (1 cup)
Cream cheese
(softened at room temperature)
▢
1
cup
Organic cane sugar
▢
1
cup
Milk
▢
1 ½
cup
Heavy cream
▢
1
pinch
Salt
▢
10
count
Oreo cookies
Instructions
Using a hand blender or in a stand mixer, blend the cream cheese on low speed until it is smooth and fluffy. This can take about a minute.
Add milk, sugar, and salt. Continue blending until all sugar is dissolved.
Add the heavy whipping cream and mix well using a spoon or spatula (do not use the blender).
Chill the mixture for about 1-2 hours in the refrigerator.
Transfer the mixture into the ice cream maker container and churn it for about 30 minutes.
In a freezer-safe box, make alternate layers of cream cheese ice cream and crushed oreo cookies.
Freeze the oreo ice cream for about 6 hours before serving.
Notes
If you don't have an ice cream maker,
You can first blend cream cheese, then add milk, sugar, salt and blend it.
Add heavy cream and blend it.
Layer crushed oreos and cream cheese ice cream and freeze for about 6 hours before serving.
Nutrition
Serving:
0.5
cup
|
Calories:
298
kcal
(15%)
|
Carbohydrates:
24
g
(8%)
|
Protein:
3
g
(6%)
|
Fat:
22
g
(34%)
|
Saturated Fat:
13
g
(81%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
76
mg
(25%)
|
Sodium:
106
mg
(5%)
|
Potassium:
93
mg
(3%)
|
Fiber:
1
g
(4%)
|
Sugar:
22
g
(24%)
|
Vitamin A:
869
IU
(17%)
|
Vitamin C:
1
mg
(1%)
|
Calcium:
73
mg
(7%)
|
Iron:
1
mg
(6%)