Recipe: Milk Oreo Ice Cream

Home Cooking Recipe: Milk Oreo Ice Cream



  1. The whipped cream is pre-frozen until it is refrigerated for more than 15 minutes. Oreo biscuits are placed in a sandwich, placed in a fresh-keeping bag, and chopped with a rolling pin. Put milk, sugar, egg yolk into the milk pot, stir on low heat, slightly thicken and leave the fire, cool, add condensed milk and vanilla extract

  2. Light cream is sent to the grain with clear lines, mixed with the liquid of the custard, and the same method as the hurricane cake

  3. Put it into the freezer for 40 minutes, take it out and stir it, add the Oreo biscuits, sift the cocoa powder (can be omitted), freeze it for 40 minutes, take it out and stir it (can be repeated about 3 times), pour it into the mold and freeze for 5 hours. Above can be eaten


Because the biscuit is heavy in volume, it will settle at the bottom of the liquid, and multiple stirring is to prevent this phenomenon. After a few times of mixing, the ice cream liquid will be very uniform and will become very smooth, so don't be lazy!

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