Oreo Cheesecake Ice Cream

It has to be said, I love ice cream. Luckily I have a morsel of self control when it comes to eating my ice cream. I can bring home a pint of Ben & Jerry’s and it will last a number of days in the freezer. Usually day one and two are pretty good. Once you get to that third day, and there is half a container left, that it gets a little tricky. Leaving just a bit in the bottom seems silly, so day three I eat it all.

The same cannot be said about all ice creams. If I buy a pint of Blue Bunny ice cream, it is difficult to only eat a single portion. The reason behind this must be the quality of the ice cream! Ben & Jerry’s is so rich, just a bit will do. Blue Bunny is what, a dollar for a half gallon? Cheap ice cream requires more to satisfy!

Homemade ice cream is the most satisfying of all. Not only do you control the quality of the ingredients, but you get that satisfaction that you made it! You invite people over and serve them some ice cream, proudly saying “I made this!” You tell your coworkers that you made ice cream this weekend. Ooo’s and Ahhh’s follow, pride fills your body.

So dust off your ice cream maker and whip up a batch of rich, delicious Oreo cheesecake ice cream. Enjoy it with some friends and feel all warm and fuzzy when they compliment your churning skills.

Oreo Cheesecake Ice Cream

1 cup sugar
4 ounces cream cheese
1 egg
½ tsp vanilla extract
¾ cup milk
1 ½ cup heavy cream
1 cup crushed Oreos

- Beat sugar, cream cheese and egg together
- Bring the milk to a boil on the stovetop then slowly beat into the cream cheese mixture
- Return to the stovetop and cook on low, stirring constantly, until slightly thickened
- Remove from heat and pour through a mesh sieve into a clean bowl
- Add cream
- Cover and refrigerate for several hours or overnight
- Freeze in your favorite ice cream maker, adding the Oreos when the ice cream is semi-frozen, then transfer to a container and freeze solid