Helado de Oreo
Oreo cookies are known for their chocolate shells and their vanilla cream filling, and they work just as well on their own, dunked in milk, or used in baking, for example as the base of a cheesecake or as the topping and decoration of a layer cake.
In this recipe they go into ice cream, where they bring the flavor of the cookie to a creamy base and add a crunchy touch thanks to little pieces mixed through.
The recipe uses only a few ingredients so that nothing takes the spotlight away from the cookie, it does not need a special ice cream machine, and the hands on time is fairly short. The hardest part is whipping the cream, always assuming you can stand the wait until the ice cream freezes.
If you have seen this dessert called helado de Oreo, that is simply the Spanish name for Oreo ice cream, and the idea behind it is the same one you will find here: a soft, sweet cream that firms up in the freezer with pieces of cookie scattered through it.
In my house this is the recipe that comes out when the weather turns warm and someone spots a pack of cookies in the pantry.
I usually mix it after dinner, when the kitchen is quiet, and by the next afternoon it is firm, cold and ready.
My nephew always asks if he can help with the whipping, and I always say yes, because a bowl of cold cream and a pair of beaters keep a kid happily busy for a while.
One honest warning before you begin: this is not a fifteen minute dessert from start to finish. Ten minutes of whisking and folding, yes, but the freezer does the rest of the work and it needs a minimum of six hours.
Plan it the night before and you will be rewarded with a dessert that tastes far more complicated than it really is.
It also happens to be one of the easiest desserts to make ahead, which is why it shows up at birthdays, cookouts and quiet Sunday lunches around here.
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Información de la receta
Here is the whole picture before you start, so you know exactly what you are signing up for.
| Detail | Value |
|---|---|
| Preparation time | 10 minutes |
| Freezing time | Minimum 6 hours |
| Total time | 6 hours and 10 minutes |
| Servings | 10 |
| Category | Dessert |
| Cuisine | International |
| Calories | 394 kcal per 100 g |
Because this is a no cook dessert, every minute beyond the ten minutes of preparation belongs to the freezer. That is the trade: very little work, and a good amount of patience.
The calorie figure comes from the source recipe and is given per 100 grams, so a more generous scoop will of course contain more.
Ingredientes del helado de Oreo para 10 personas
You need four things, and two of them are usually already in the fridge.
| Ingredient | Amount | Notes |
|---|---|---|
| Oreo cookies | 15 | 12 chopped for the base, 3 kept back for decoration |
| Heavy whipping cream | 400 ml (about 1 2/3 cups) | Must be well chilled |
| Sweetened condensed milk | 200 g (about 2/3 cup) | Sweetens the mixture and adds creaminess |
| Vanilla extract | 1 teaspoon | Rounds out the flavor of the cookie |
Fifteen cookies in total: twelve of them are chopped and folded into the base, and the remaining three are kept back to decorate the top. If you like a very crunchy ice cream, keep the pieces on the larger side.
If you prefer a smoother scoop, chop them a little finer, though small irregular pieces are what give this dessert its character.
The cream has to be whipping cream, the kind that holds its shape when beaten, and it should be well chilled before you start. The sweetened condensed milk is what sweetens the mixture and gives it that soft, almost chewy creaminess once frozen, and the vanilla extract rounds off the flavor of the cookie.
The amounts are written in metric because that is how the original recipe measures them, and the cup equivalents in the table are there for anyone cooking in the United States.
Buy an extra sleeve of cookies if you can. The three that go on top disappear quickly, and having a few spare means you can add a little more crunch to the next batch without opening a second pack.
Cómo hacer el helado de Oreo
The method is short and forgiving: you chop, you whip, you fold, and you freeze. The only step that can really go wrong is the whipped cream, and even that is easy to rescue if you keep everything cold from the start.
- Chop the cookies. With a knife, chop 12 of the Oreo cookies into small but irregular pieces. Keep them uneven so that every spoonful has a slightly different bite, and set the other cookies aside for later.
- Whip the cream. Make sure the cream, the bowl and the beaters are cold. If they are not, put them in the freezer for about half an hour. Once everything is cold, put the cream and the vanilla extract in the bowl and beat with the beaters, by hand or electric, until the cream forms dark grooves and holds its shape.
- Fold in the condensed milk. Add the sweetened condensed milk little by little and work it into the whipped cream with a silicone spatula, using slow enveloping motions from the bottom up.
- Fold in the cookies. Add the chopped Oreo pieces to the cream and condensed milk mixture and fold them in gently with the same enveloping motions.
- Fill, decorate and freeze. Transfer the ice cream mixture to a freezer safe container. Break the remaining 3 cookies into large pieces with your hands and place them on top as decoration. Put the lid on the container or cover it with plastic wrap and store it in the freezer for a minimum of 6 hours.
- Serve. Take the ice cream out of the freezer 10 to 15 minutes before serving so it loses some of its chill and you can form balls easily.
The cold equipment trick is the one detail I would not skip. Cream straight from a warm kitchen whips slowly, and if the bowl and the beaters are at room temperature the cream can turn grainy before it thickens. Half an hour in the freezer solves the problem, and it costs you nothing but a little planning.
How do you know the cream is ready? Look for dark grooves that stay in place when the beaters are lifted, and cream that holds its shape instead of sliding off. Stop there. If you keep beating past that point, the cream starts to look dry and separated, and it will not fold as smoothly into the condensed milk.
Folding is the other small skill in this recipe. An enveloping motion means you slide the spatula down the side of the bowl, across the bottom, and up through the middle, turning the bowl as you go.
It feels slow, and it is meant to be slow, because gentle motions keep the air that you just whipped into the cream. Stirring hard will knock that air out and leave you with a denser dessert.
For freezing, choose a container that fits the mixture comfortably and has a lid. A loaf pan lined with plastic wrap works, and so does any freezer safe tub. Covering the surface well matters, because a loose cover lets the top of the ice cream dry out and pick up the flavors of the freezer.
Then comes the waiting. Six hours is the minimum, and longer is fine. I have left this ice cream in the freezer overnight more times than I can count, and it always comes out firm and scoopable.
What I do not recommend is checking it every hour and stirring it, because every time the door opens the temperature climbs and the freezing slows down.
When you are ready to serve, take the container out 10 to 15 minutes ahead. The edges soften first, which is exactly what you want, because a slightly softened ice cream releases from the scoop and forms a clean ball. Warm the scoop in hot water and dry it before you dig in, and the job gets even easier.
Cold cream, cold bowl, cold beaters. If the cream refuses to hold its shape, the texture of the finished ice cream suffers, so give the bowl and the beaters about half an hour in the freezer before you begin.
Resumen fácil de preparación
If you only remember seven things, remember these.
- Whip the cream until it forms dark grooves and holds its shape.
- Add the sweetened condensed milk with enveloping motions.
- Chop 12 Oreo cookies into small pieces with a knife.
- Fold the cookie pieces into the cream.
- Move the cream to a container and decorate it with pieces of the cookies you kept back.
- Freeze for 6 hours.
- Take it out of the freezer 10 to 15 minutes before serving.
That is the entire recipe. Four ingredients, ten minutes of work, and a freezer that does the rest. The next time you want a dessert that feels like a treat but takes almost nothing out of your day, this is the one to make.
And if you end up eating the last scoop straight from the container while standing at the counter, that is between you and the freezer.
FAQs
What ingredients do I need to make homemade Oreo ice cream?
You will need 15 Oreo cookies, 400 ml of heavy whipping cream, 200 g of sweetened condensed milk, and 1 teaspoon of vanilla extract. These simple ingredients come together to create a creamy, no-churn ice cream that highlights the classic Oreo flavor.
How do I make Oreo ice cream without an ice cream machine?
Start by chopping 12 Oreo cookies into small pieces and whipping the cold heavy cream with vanilla until it forms stiff peaks. Gently fold in the sweetened condensed milk, then fold in the chopped cookies. Transfer the mixture to a container, top with pieces of the remaining 3 Oreos, and freeze for at least 6 hours.
How long does it take to make Oreo ice cream from start to finish?
The active preparation time is only about 10 minutes, but the ice cream needs to freeze for a minimum of 6 hours. In total, plan for at least 6 hours and 10 minutes to enjoy your homemade cookies and cream ice cream.
How do I get soft, scoopable Oreo ice cream?
Remove the ice cream from the freezer 10 to 15 minutes before serving to let it soften slightly. The sweetened condensed milk in the recipe also helps keep the ice cream from becoming rock-hard, making it much easier to scoop into perfect balls.
Helado de Oreo
- Total Time: 370 min
- Yield: 10 1x
Description
Helado de Oreo Oreo cookies are known for their chocolate shells and their vanilla cream filling, and they work just as well on their own, dunked in milk, or used in baking, for example as the base of a cheesecake or as the topping and decoration of a layer cake. In this recipe they go into ice cream, where they bring the flavor of the cookie to a creamy base and add a crunchy touch thanks to little pieces mixed through.
Ingredients
Ingredientes del helado de Oreo para 10 personas
15 und galletas Oreo
400 ml nata para montar
200 g leche condensada
1 cucharadita extracto de vainilla
Instructions
Cómo hacer el helado de Oreo
1-Picar 12 galletas Oreo en trozos pequeños: Picar 12 galletas Oreo en trozos pequeños e irregulares con un cuchillo. Reservar las otras galletas para decorar.
2-Montar la nata: Montar la nata: asegurarse de que la nata, el bol y las varillas estén fríos (si no, meter en el congelador una media hora). Colocar la nata y la vainilla en el bol y batir con las varillas hasta que la nata forme surcos oscuros.
3-Incorporar poco a poco la leche condensada: Incorporar poco a poco la leche condensada a la nata, integrando con una espátula de silicona mediante movimientos envolventes lentos de abajo a arriba.
4-Agregar las galletas Oreo troceadas a la: Agregar las galletas Oreo troceadas a la mezcla de nata y leche condensada. Integrar con movimientos envolventes.
5-Transferir la mezcla a un recipiente apto: Transferir la mezcla a un recipiente apto para congelación. Romper con las manos las galletas restantes en trozos grandes y colocarlos por encima del helado a modo de decoración. Colocar la tapa del recipiente o cubrir con film plástico y guardar en el congelador un mínimo de 6 horas.
6-Para servir, sacar el helado del congelador: Para servir, sacar el helado del congelador de 10 a 15 minutos antes para que pierda frío y permita formar bolas fácilmente.
- Prep Time: 10 min
- Cook Time: 0 min
- Method: no_cook
Nutrition
- Calories: 394 kcal
Keywords: Helado De Oreo