4 Delicious Oreo ice cream recipes you and your kids will love

Coffee Cookies 'N' Cream Ice Cream

YIELDS: 8 SERVINGS

TOTAL TIME: 5 HOURS 30 MINS

INGREDIENTS

3 c. heavy cream

1 (14.5-oz) can sweetened condensed milk

2 c. chopped Oreos

2 tbsp. instant coffee

1/4 c. caramel sauce

DIRECTIONS

Using a hand mixer or stand mixer with a whisk attachment, beat heavy cream until stiff peaks form.

Fold in sweetened condensed milk, Oreos, and instant coffee, then very gently incorporate caramel sauce.

Transfer mixture to a 9"-x-5" loaf pan and freeze until firm, at least 5 hours.

Let soften at room temperature for 15 minutes before scooping.

Cookies and Cream Ice Cream

YIELDS: 6 CUPS

PREP TIME: 0 HOURS 5 MINS

TOTAL TIME: 6 HOURS 10 MINS

INGREDIENTS

2 c. heavy cream

1 (14-oz.) can sweetened condensed milk

1 1/2 tsp. vanilla extract

22 Oreo cookies, coarsely crushed (about 2 1/4 c.), divided

DIRECTIONS

Using an electric mixer on medium-high-speed, in a large bowl, beat cream until foamy, about 3 minutes. Stream in milk and vanilla and continue to beat on medium-high speed until soft peaks form, about 2 minutes more. Fold in 2 c. crushed cookies.

Transfer cream mixture to a 9"-by-5" or 8 1/2"-by-4 1/2" loaf pan, tapping pan to help release any air bubbles. Sprinkle remaining cookie crumbs over top. Cover pan with plastic wrap and freeze until firm, at least 6 hours or up to 1 day.

Make Ahead: Ice cream can be made 1 week ahead. Tightly wrap and keep frozen.

Cookies 'N' Cream Ice Cream Pie

YIELDS: 8 SERVINGS

TOTAL TIME: 6 HOURS 30 MINS

INGREDIENTS

FOR THE ICE CREAM PIE

30 Oreos

4 tbsp. (½ stick) butter, melted

Nonstick cooking spray, optional

1 qt. cookies 'n' cream ice cream, softened

FOR THE FUDGE SAUCE

4 oz. unsweetened chocolate, chopped

3 tbsp. butter, softened

3/4 c. granulated sugar

2/3 c. whole milk

1 tsp. cornstarch

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

DIRECTIONS

Line the bottom and sides of an 8" springform pan with plastic wrap, leaving enough overhang to cover the top.

Make ice cream pie: In the bowl of a food processor, pulse Oreos until fine crumbs form. Add butter and pulse until combined and the mixture resembles wet sand.

Pour cookie crumbs into springform pan and, using your hands or the bottom of a small measuring cup, press into an even layer. (If cookies are sticky, grease your hands or the measuring cup with nonstick cooking spray.) Top with softened ice cream, spreading into an even layer. Cover tightly with plastic wrap overhang and set in freezer for at least 6 hours until very firm.

Before serving, make fudge sauce: In a small heavy-bottomed saucepan over low heat, melt chocolate and butter. Stir in sugar, milk, and cornstarch and cook, stirring often, until sauce begins to thicken and sugar has dissolved. Remove from heat; stir in vanilla and salt.

Remove pie from pan (for softer ice cream, let sit up to 30 minutes), slice into wedges, and top with fudge sauce. Freeze leftovers wrapped tightly in plastic for up to 2 weeks. Refrigerate sauce in airtight jar for up to 1 week.

Ice Cream Cookie

Ingredients

1 package (15-1/2 ounces) Oreo cookies, crushed, divided

1/4 cup butter, melted

1/2 gallon vanilla ice cream, softened

1 jar (16 ounces) hot fudge ice cream topping, warmed

1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set.

Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.