Gluten-Free Oreo Ice Cream
Indulge in the creamy delight of homemade Gluten-Free Oreo Ice Cream, a decadent treat that perfectly balances velvety vanilla ice cream with the beloved crunch of gluten-free Oreo cookies. This recipe features a luscious base made with heavy cream, whole milk, and a hint of vanilla, churned to perfection in an ice cream maker to achieve a rich, smooth texture. Gluten-free Oreo cookies are crushed and folded in for an irresistible swirl of chocolatey goodness in every bite, making it a dream dessert for anyone with a gluten sensitivity. With just 15 minutes of prep and simple ingredients, this recipe delivers a crowd-pleasing frozen treat that’s perfect for summer days, celebrations, or any sweet craving. Serve it in bowls, cones, or as part of an elaborate sundae—it’s guaranteed to be a hit!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 10 pieces Gluten-free Oreo cookies
Instructions
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium-low heat, stirring frequently, until the sugar is completely dissolved and the mixture is warm but not boiling.
Remove the mixture from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours or overnight for best results.
Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes or until the mixture reaches a soft-serve consistency.
While the ice cream is churning, place the gluten-free Oreo cookies in a ziplock bag and crush them into small pieces using a rolling pin or your hands.
In the last 5 minutes of churning, add the crushed gluten-free Oreos to the ice cream maker to incorporate them evenly into the ice cream.
Transfer the churned ice cream into an airtight container. For a firmer texture, place it in the freezer for approximately 2-4 hours.
Before serving, allow the ice cream to sit at room temperature for about 5 minutes to soften slightly. Scoop into bowls or cones and enjoy!
Nutrition Facts
Calories |
3732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 371.8 g | 135% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 292.3 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 401 mg | 31% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
