Oreo Cheesecake Ice Cream

I had cream cheese…a lot of cream cheese! My sister bought a whole 48 oz package of cream cheese from Costco. She opened it, then used a tiny bit. The problem with that is the way this cream cheese was packaged. It was a whole giant brick…a 48 oz brick that had to be used up once it was opened. GREAT! So I had to come up with ideas to use it up.

I was reminded that the Oreo truffles (that everybody and their mom has made) used up some. However, I didn’t have a whole package of Oreos. You see, whenever we get a bag, some of them never make it home. I knew we were going to use some for our cookie baking adventure, but I didn’t think it would be enough. I ended up starting a batch of cheesecake ice cream since I liked it so much last time. Then, while looking at The Ultimate Ice Cream Book, there was a recipe for Oreo cheesecake ice cream. Of course! Why didn’t I think of that earlier?

Basically, the Oreo version was an adaptation of the regular cheesecake ice cream. The only difference was the omission of the lemon zest and replacing the graham crackers with Oreos. Geez, if it was just that easy, I could do that with the other recipe!

So that’s exactly what I did! For this version, I omitted the lemon zest and lemon juice from the original and replace the graham crackers with 8  crumbled Oreo cookies.

Oreo Cheesecake Ice Cream
adapted from: America’s Most Wanted Recipes
printable recipe

ingredients:
2 cups heavy cream, divided
1 1/4 cups sugar
2 eggs, beaten
12 oz cream cheese (1 1/2 packages), softened
1 tsp vanilla extract
8 Oreo cookies, coarsely crumbled

directions:
In a large bowl, beat softened cream cheese until smooth.

In a saucepan, combine 1 1/2 cups of cream, sugar and eggs. Cook and stir on medium heat until it comes to a boil.

Slowly beat in the hot cream mixture into the cream cheese until combined. Use a whisk to fully mix everything together if needed.

Cover the bowl and refrigerate until mixture is cool. I left it in the fridge for about 24 hours.

After chilling, add in remaining cream and vanilla extract. Freeze in ice cream maker per the manufacturer’s instructions.

Fold in Oreo cookie crumbs. Pour into a freezer safe container and let set for 4 hours before serving.