best ever OREO ice cream recipe

Ice cream recipes… vanilla, chocolate, strawberry, blueberry… have been on my mind for the past few weeks.

My youngest has severe food allergies and at the top of that list is dairy… which can make summer treats very hard. When all the other kiddos are running to the ice cream truck and picking anything they want off the menu, my little one has to ask to read the label before he can start munching. He handles it well… better than I would at his age… but it makes my heart hurt that he has to.

So I teamed up with Kohl’s to make a few dairy-free soy ice cream recipes. (Blueberry and lemon ice cream recipe is coming tomorrow!)

I have to say, I think I’ve nailed it. It tastes like the old-fashioned ice cream we used to make when I was a kid. Not only does my little one with food allergies love this OREO ice cream recipe (yep… OREOs have no dairy or egg or nut!), but so does my oldest and he can eat anything!

To make homemade soy OREO ice cream, you’ll need:

• 2 cups powdered sugar
• 8 egg yolks
• 2 teaspoon cornstarch
• 4 cups soymilk (I used vanilla soymilk)
• 2 teaspoon vanilla extract
• 10 crushed OREO cookies (I used chocolate filled OREOs. If you use regular, the ice cream will remain vanilla)
• Nostalgia Ice Cream Maker (available at Kohl’s)

Easy steps:

1. Mix eggs yolks, sugar and corn starch.
2. Heat soy milk (not boiling, but hot) in sauce pan and slowly pour into mixture while continuing to mix. (NOTE: Again, not boiling or you’ll cook the egg!)
3. Add vanilla extract while continuing to mix.
4. Pour mixture into a sauce pan and gently heat until it thickens.
5. Let the mixture cool in the refrigerator for three to four hours.
6. Crush 10 OREO cookies in a resealable bag, fold into cold mixture, add to ice cream maker and churn.

Yields about one quart.

As always, I hope you’re inspired to craft, bake, create and celebrate!

Compensation and/or product was received for this post. All opinions are 100% mine. You know I’d have it no other way! {grin}

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