| Prep Time Cook Time 15 Minutes | Servings 20 | Difficulty Easy |
Ingredients
- 1 quart Whole Milk
- 1 cup Egg Substitute (I Recommend Eggbeaters)
- 1 cup To 1 1/2 Cups Sugar (depending On Your Sweet Tooth)
- ½ teaspoons Salt
- 14 ounces, weight Can Sweetened Condensed Milk
- ⅔ packages Oreos Cookies, 17 Ounce Package
Preparation Instructions
Note on the prep and cooking time – this recipe is really easy and the cooking time is not long. BUT it require 8 hours of chilling in between preparing and putting it into the ice cream maker. It’s easy and amazing, but you definitely want to make it in advance of any occasion.
Boil one quart of whole milk in a large saucepan.
In a separate bowl, combine 1 cup of egg substitute, 1 – 1 1/2 cups of sugar (I like more, my husband likes less…you pick your sweetness level), and 1/2 teaspoon salt. I highly recommend using egg substitute over real eggs since they have been pasteurized.
Pour the egg mixture very slowly in a thin stream into the hot milk, whisking the whole time.
Turn the heat down to medium-high. Heat and whisk the mixture for about 6-8 minutes until it thickens up. Your goal is to get it thick enough to coat a spoon.
Grab a bowl that is larger than your saucepan and fill it with ice. Set the saucepan in the bowl with ice and stir for 5-10 minutes.
Then, very slowly, pour one can of sweetened condensed milk into the mixture, whisking the whole time.
Plop a lid on your pan and stick it in your refrigerator, and let it chill for at least 8 hours (aka…overnight).
After it’s good and chilled, freeze it in an ice cream freezer according to manufacturing instructions. While it’s churning, roughly chop up some Oreos. It may be tempting to grab a handful and call it good, but you want to use at least 2/3 of a package – trust me. More Oreo’s = better.
Most ice cream freezers will say that you should add your toppings about 5 minutes before the ice cream is done freezing. I have just one problem with this – how do you know when it is 5 minutes to being done? That makes no sense!
I use a different tactic. I throw the cookies in after the ice cream is done and then just gently stir it all together.
Freeze the ice cream for several hours in your freezer for optimal texture. The result will be beautiful…
…and very, very, very creamy.
Nutrition of ice cream base (Oreo cookies not included): 164 cal, 4g fat, 2g sat fat, 0g trans fat, 14mg cholesterol, 134mg sodium, 27g carbs, 0g fiber, 27g sugars, 5g protein, 3% vit. A, 1% vit. C, 14% calcium, 2% iron.
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