I’m trying to find the
right best words to describe this homemade ice cream recipe. Let’s start with rich, creamy, and sinful, yeah…that sounds about right!
This Peanut Butter Oreo Ice Cream is a made-from-scratch recipe that DOES NOT require an ice cream maker. That’s right, all it takes is a handful of ingredients (all simple and easy to find), a freezer-safe storage container and your freezer. That’s it! Anyone (even you) can make this delicious, creamy, out-of-this-world ice cream.
So, who screams for ice cream???!!!!
Let’s get off topic for just a second (but it comes back to the ice cream I promise 😉 ) but have you tried the new Reese’s Peanut Butter Cup Oreos? If you have, I’m sure you know exactly where I’m going with this, if you haven’t, run to your nearest walmart or target ( the only places I can find them) and pick up a package, their totally worth it. They literally taste like a Reese’s peanut butter cups sandwiched inside an Oreo. Amazing! It’s these exact Oreos that inspired this particular ice cream we’re discussing today.
This recipe requires simple ingredients: eggs, sugar, heavy cream, a little vanilla extract, peanut butter, and a whole lotta crushed up oreos.
The most technical part of the recipe is beating the eggs and sugar in a double boiler over simmering water. You’ll do this for about 8 to 10 minutes so the eggs are pale and fluffy. Make sure that your water is simmering and not at a rapid boil because you’ll risk scrambling your eggs, and no one wants scrambled eggs in their ice cream.
Once your eggs are super fluffy, set them aside to cool. You may want to transfer them to another bowl to help them cool quicker. In a separate bowl, beat the heavy cream until it forms stiff peaks, this usually takes about 5 minutes when using an electric mixer on high speed. Add in the vanilla extract and peanut butter and beat until everything is combined. What your basically making is peanut butter flavored whipped cream.
Now slowly pour the fluffy eggs into the whipped cream mixture. Gently, and I mean gently, fold the mixture together until it is thoroughly combined. Add in your crushed Oreos, reserving some to garnish the mixture with.
Pour the mixture into a container, (I used a 9×5 inch loaf pan and covered it with plastic wrap). Cover and store in the freezer over night. Your ice cream should be frozen within 4 to 6 hours if you don’t want to wait overnight but the longer you let it set and freeze the better.
Take ice cream out of the freezer to thaw for a few minutes before ready to serve. This recipe makes enough ice cream to serve about 4 people for a decent sized portion. If your expecting to serve more people, this recipe can easily be doubled
- 2 large eggs
- 1/4 cup of white sugar
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 3/4 cup of creamy peanut butter
- 1 package of Reese's Peanut Butter Cup Oreos
- Take 1 package of Oreos and place them in a large zip lock bag to crush them. You may use a food processor for this step but I like to crush them by hand so there is a variety of big chunks and small crumbs. Set crushed oreos aside.
- Place eggs and sugar into a heat safe bowl and place bowl over a saucepan of simmering water. Using an electric mixer on high speed, beat eggs and sugar until it becomes pale yellow and really fluffy, for about 8 to 10 minutes. When done take bowl off the sauce pan and set aside.
- In a separate bowl beat heavy cream until it forms stiff peaks. If using an electric mixer on high speed this should only take about 5 minutes. Add in vanilla extract and peanut butter and continue to mix until everything is thoroughly combined. Now slowly add in the egg mixture into the heavy cream mixture. Gently fold this mixture together until everything is combined. Fold in crushed oreos, reserving some for garnish. Pour mixture into a loaf pan and garnish with remaining oreos and cover with plastic wrap. Place in the freezer over night or allow ice cream to freeze for at least 4 to 6 hours but it is best to allow it to freeze over night.
- When ready to serve let ice cream thaw for a few minutes before serving.
- The time posted above does not include freezing time. Prep time is only about 20 minutes but allow 4 to 6 hours for freezing. Ice cream texture is best after freezing over night.