Sweet Cream Ice Cream with Gluten Free Oreos

January 22, 2012

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The kids have been begging me for homemade ice cream. The month of December wiped me out and January has been filled with easy, one pot meals, baking only what cookie doughs reside in my freezer, and lots and lots of soups.

My moto for the month of January is “keep it simple”. Ice cream is not simple. Then, I stumbled upon a recipe for Sweet Cream Ice Cream from Brave Tart. Not your typical ice cream recipe. Generally, ice cream requires you to cook the custard until it coats the back of a wooden spoon. This recipe doesn’t have enough eggs to make that happen. Instead, the custard mixture cooks until it reaches about 145 degrees. My kind of recipe.

For the mix-in I used some Gluten Free Oreos in the cookie jar. Most things in the house right now are gluten free. My youngest, Levi, has horrible eczema. Some of what I have read is by eliminating the gluten, the wheat, could help with his eczema. So far, he is handling his new “diet” with ease, especially when I whip up some of Elana’s Espresso Fudge Brownies, and  Shauna’s Gluten Free Oatmeal Chocolate Chip Cookies.

Eating gluten free really is so much easier than expected. Besides, ice cream is one of those perfectly delicious gluten free foods! This will certainly be a repeat recipe.

Oreo Sweet Cream Ice Cream
adapted from here
yield: 1 1/2 pints


8 oz. whole milk
12 oz. heavy cream
3 oz. egg yolks
7 oz. organic, cane sugar
1/2 tsp. Celtic sea salt
2 tsp. pure vanilla extract
1 oz. kahlua
1 cup cookies, broken into pieces


  1. in a heavy duty pot, bring the milk and cream to a simmer.
  2. in a small bowl, whisk the egg yolks. gradually, add the sugar and whisk to combine. add the salt.
  3. once the milk and the cream are slightly warm, ladle a small amount into the egg mixture. keep adding, ladle by ladle, into the egg mixture until all of the dairy has been incorporated. keep whisking until the mixture reaches 145 degrees.
  4. set the strainer over a glass bowl. remove the pan from the heat and strain the custard.
  5. add the vanilla and the kahlua.
  6. set the glass bowl over an ice bath(a larger bowl filled with ice). let cool completely.
  7. once cool, process in an ice cream maker according to the manufacturer’s directions.
  8. mix in the crumbled cookie crumbs and place in a plastic container. freeze for at least 4 hours before eating.

More Sweet Cream Ice Cream Treats:
Brownie Batter Ice Cream – Cherry Tea Cakes
Orange Pineapple Ice Cream – Epicurious
Honey Peach Ice Cream – Une Gamine dans la Cuisine

{ 20 comments… read them below or add one }

1 Kim January 23, 2012 at 4:19 am

This is one of my favorite ice cream!


2 Susan January 23, 2012 at 6:45 am

Kim, this recipe is so easy – easy enough that you will have homemade ice cream on hand any day of the week!


3 Allison [Girl's Guide to Social Media] January 23, 2012 at 7:09 am

It’s settled. I am bringing out my ice cream maker! Thanks for this great recipe, Susan.


4 marla {family fresh cooking} January 23, 2012 at 7:10 am

Such a special treat!! Love ice cream gf or not!


5 Lucy Lean January 23, 2012 at 8:32 am

love that you are keeping in simple – have you tried the one ingredient banana ice cream yet? So so simple and GF!


6 aida mollenkamp January 23, 2012 at 11:59 am

Glad to hear that Levi is adapting to a GF diet so well. I’m sure it helps having a Mom who whips up deliciousness like this!


7 Nancy@acommunaltable January 23, 2012 at 12:23 pm

Will be interesting to see how he does with the change in diet! I am with you on “keeping it simple” and this ice cream totally fits that bill – will have to make since this is my family’s favorite flavor of ice cream!


8 Alison @ Ingredients, Inc. January 23, 2012 at 1:28 pm

Love this! Just pinned and tweeted it


9 Susan January 23, 2012 at 1:53 pm

thanks, Alison! Pinterest has taken a back seat the last 4 days. Been swamped – but it’s my goal for tonight!


10 Amanda January 23, 2012 at 1:39 pm

Looks delish! We used some great supplements when we found out our oldest had Eczema… one is RoBathol… I highly, highly recommend it!


11 Susan January 23, 2012 at 1:54 pm

thanks so much, Amanda. I will check it out. I am taking him to the homeopath on Thursday. The poor guy is itching himself to death!!


12 Esi January 23, 2012 at 6:15 pm

My mouth literally started watering when the post came up. I want some of this now!


13 Eden January 23, 2012 at 8:51 pm

I’m sorry about your son’s eczema (yes, I had to google it so I didn’t sound stupid that I didn’t know how to spell it). I had it when I was a kid and I took medication which helped. I’ve never heard of eliminating gluten but it can’t hurt to try. And with such delicious looking ice cream, I wouldn’t miss the gluten!


14 Susan January 24, 2012 at 7:04 am

Thanks, Eden. I had it as a child and tomorrows post talks about my discovery with an amazing Chinese doctor whom has since retired(sniff, sniff). Thanks for the support!!


15 Jamie K January 23, 2012 at 9:51 pm

really craving some of this right now!
looks so yummy!
(too bad it’s soccer season)
can we go to the grove sometime soon?


16 Susan January 24, 2012 at 7:04 am

Yes, Jamie, your mom and I are plotting our next double date. I am thinking 800* in Westwood(owners of umami burger opened a pizza place). What do you think? xxx


17 Jamie K January 24, 2012 at 7:28 am

sounds perf!


18 Sylvie @ Gourmande in the Kitchen January 25, 2012 at 11:01 pm

My husband has been dealing some some skin problems are well and I’ve recently gotten him to give gluten-free living a try so fingers crossed that he and your son see some improvement!


19 Casey January 29, 2012 at 4:12 pm

I don’t think about making ice cream, in the cold weather, but looking at that photos, is making me rethink this.


20 Susan January 29, 2012 at 4:34 pm

Hi Casey! My kids don’t care what the temp is outside, Ice Cream is always a high priority!!


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