Strawberry Oreo Ice Cream

Strawberry Oreo Ice Cream, or as I always called it, Pink Cadillac, has been one of my favorite ice cream flavors since I was a kid. Made of creamy but fresh strawberry ice cream folded with crushed up oreos it’s simple and easy, no cooking necessary but you will need an ice cream maker.

Can you add fruit to homemade ice cream?

Ok so technically yes, you can add whatever you want but adding whole fruit to ice cream will make it very icy rather than smooth and creamy. Instead you want to somehow reduce the fruit to get rid of some of the extra water. For this strawberry ice cream, we start with frozen strawberries (or you can freeze your own) and then defrost them overnight in the fridge. Once defrosted, strain off the extra water. This process breaks down the strawberries and releases the moisture without needing to cook them so the strawberries keep their fresh flavor.

How to make ice cream at home?

There’s two ways to make ice cream at home. The first way to make ice cream at home is a no churn ice cream meaning you don’t need an ice cream maker. No churn ice cream is great and delicious but can be a little limiting. The second way to make ice cream at home is with an ice cream maker or with this ice cream maker bowl attachment. I use this attachment on my stand mixer and love it because it’s less expensive and takes up much less space!

Does ice cream have eggs in it?

Ice cream can have a custard base or just a milk base. I usually go for a custard base but with strawberry ice cream I have left out the egg yolks and replaced them with crème fraîche to maintain the creaminess without dulling the color or flavor.

Additional Recipes to try!

• Burnt Sugar Ice Cream Cake
• Hazelnut Ice Cream
• Mocha Ice Cream

Tips for making Strawberry Oreo Ice Cream

• You can star with either frozen or fresh strawberries but if they are fresh, you’ll need to remove the stems and freeze them first. If strawberries are at their summer peak, use them! Otherwise I opt for frozen strawberries.
• Crème Fraîche is key to keeping the ice cream smooth and creamy. I’ve yet to find a perfect alternative but if I do I’ll update the recipe!
• I haven’t tested this as a no churn ice cream so for now you will need an ice cream maker but this stand mixer attachment makes it super easy!
• Don’t over churn the ice cream. The mixture should look like a very soft, soft serve. If you let it go too long, the ice cream won’t be nice and smooth.
• If you aren’t an oreo person (which I simply can’t fathom) or you’re gluten free you can either leave them out, use gluten free oreos, or just add in chocolate teddy grams or graham crackers!
• Ideally leave the ice cream to freeze overnight but if you’re in a pinch you can always serve it as soft serve in a bowl on the same day.

Ingredients

• Strawberries: If strawberries are at their summer peak, use them and freeze them and then defrost. However, if not, I like to use already frozen strawberries and then defrost them.
• Crème Fraîche: Adding crème fraîche to ice cream keeps it smooth and not too icy and the tanginess helps enhance the strawberry flavor!
• Sugar: White granulated sugar is important for not only the flavor but also the texture. I do not recommend decreasing the sugar volume in this recipe as it will directly impact the texture of the ice cream.
• Heavy Cream: Heavy cream or heavy whipping cream will work for this, just make sure it’s cold!
• Milk: I prefer to use whole milk for ice cream but skim or 2% will work in a pinch.
• Vanilla Extract: A little vanilla adds a little flavor and enhances the sweetness of the ice cream.
• Salt: Salt balances out the sweetness and enhances the strawberry flavor.
• Oreos: Crushed up oreos add the perfect chocolatey sweetness into this ice cream but you can always leave them out or substitute in your favorite cookie!

How to make homemade strawberry ice cream?

*Check the instructions for your ice cream maker and make sure to freeze any elements that need to be frozen the day before making this ice cream!

Strawberry Cream Base

• Either way you should be starting with frozen strawberries. The night before you plan to make the ice cream (or up to two days before) take the frozen strawberries out of the freezer and let them defrost in the fridge. If you bought the strawberries frozen just leave them in the bag to defrost.
• Once defrosted, strain off any excess liquid through a fine mesh sieve. Don’t mash the strawberries just allow any excess to run off.
• Place the strawberries, crème fraîche, sugar, vanilla and salt in a blender. Blend until smooth. Pour into a medium mixing bowl and whisk together with the whole milk and heavy cream.

Churning & Freezing

• Set up your ice cream maker according to the instructions.
• Turn the ice cream machine on and pour in the strawberry cream base. Leave the machine running until it looks like soft serve. This can take up to 20-25 minutes depending on the machine.
• While the ice cream is churning, pour the oreos into a bag. Press out any air and seal the bag, smash the oreos into bits with a rolling pin. You can leave them as big or as small as you want.
• Line a loaf pan with plastic wrap or parchment paper.
• Once the ice cream is churned and ready, stop the machine and pour in the oreos. Stir to combine and then pour the mixture into the lined loaf pan.
• Smooth out the top and cover it with plastic wrap or another sheet of parchment paper. Place in the freezer for a minimum of 6 hours or up to overnight to firm up.
• Store in the freezer and take out as needed. Allow it to sit for 5-10 minutes at room temperature before scooping.

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