Oreo ice cream
Oreo inside the ice cream, biscuit and filling. The dark stains, the sweet pushes and the pieces crunch. Nobody leaves half a tub.
The biscuit is not just flavour: it supplies a good part of the fat and the sugar. That is why the cream drops to half what a cream ice cream uses.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·The biscuit in the mix does count in the balance; the pieces on top do not.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Creamy, with the biscuit's grey speckling running through the whole tub. The pieces stay whole and give a crunch that softens inside the ice cream, until at the end only the Oreo's cocoa is left.
All about this Oreo cookie ice cream
The biscuit is no garnish in this recipe: it supplies a good part of the fat in the litre and almost a quarter of the sugar. That is why the base is corrected downwards — half the cream of a cream ice cream, and less sucrose — otherwise it would come out heavy and cloying.
The detail that makes it work is when it goes in. The Oreos do not go in the pan: they are added once the mix has pasteurised and drops below 40 °C. Added hot, the filling's cream melts and the biscuit dissolves entirely; below 40 they break down just enough to colour and flavour, without losing their grain.
And on top, with the ice cream already churned, go the whole pieces. That is where the contrast lies: a base that tastes of Oreo and pieces that still crunch.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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Answers to your questions
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