This year, for the first time, we sent our eldest son, on his own (accompanying friends of ours), ahead of us, to visit with Nelson’s parents in the Azores. Nelson’s mom remembered that Michael liked her homemade Oreo ice cream last time we’d been there, so she had a fresh batch ready for Michael’s arrival. They’re so happy to spoil their grandkids this way. And Michael is happy to be spoiled this way.
Once we arrived, a week later, and Michael was finishing off this ice-cream (“thanks for saving some for us”, I said sarcastically), he asked Nelson if he’d make this at home after our vacation. So, Nelson went through the recipe with his mom and although we haven’t been home for long, he’s already made his first batch. No complaints–we are happy when he’s eager like this.
You’re not going to believe how easy this is. You don’t need an ice-cream machine to make this ice-cream. Whaaaat?! I repeat…you don’t need any special machine to make this ice-cream. You literally just mix the ingredients and put it in the freezer.
Nelson’s twist on his mom’s ice-cream recipe was that he put a layer of Oreo cookie crumb on the bottom of the pan before pouring in the ice cream mixture so that he could cut out the ice cream into squares to serve it like an ice cream cake with a cookie crust, but you could leave out that part and scoop out your ice-cream in the traditional fashion. Another little surprise in this ice-cream is the bits of chocolate. In this recipe, along with the crushed Oreo cookies, you can choose to add crushed bits of chocolate–yum–more chocolate!
Do you cut your ice cream like a cake, or do you prefer to scoop it out? Either way – it’s ice-cream–it’s home-made–and it’s yummy! We hope you enjoy.
- ½ cup softened butter
- 2½ cups Oreo baking crumbs
- 40 Oreo cookies
- 5 egg whites
- 27 fl oz heaving cream
- 10 fl oz sweetened condensed milk (1 can)
- 2 oz semi sweet chocolate (chopped into small pieces)
- 4 tsp granular sugar
- In a medium bowl, mix the Oreo baking crumbs and the butter.
- Pour the crumb/butter mixture into a 13 by 9 inch baking pan (or larger if you want shorter ice cream squares.
- Spread and press the crumb mixture evenly on the bottom, making sure the entire bottom is covered and packed. I use the bottom of a glass to press it all down.
- Using a food processor, chop up the 40 cookies and set aside. If you don't have a food processor, place the cookies in a ziplock bag, close it and beat the cookies with a rolling pin.
- Beat the egg whites with two tsp of sugar until they form peaks and set aside.
- Beat the heavy cream (whipping cream) with 2 tsp sugar until it forms peaks.
- In a large bowl, combine egg whites, chopped Oreo cookies, heavy cream, condensed milk and chocolate.
- Mix until everything is well incorporated.
- Pour the mixture over the packed Oreo crust and smooth out evenly in the pan.
- Cover the ice cream with parchment paper and then cling or plastic wrap tightly.
- Place the pan in the freezer and let it freeze for at least 4 hours.
- Take the ice cream cake out about 10 minute before serving.