Have you tried the Birthday Cake Oreos? What did you think? Like or dislike? For me it they were good, but not my favorite… I thought that the golden ones were better than the chocolate ones, but that the flavor was a bit overwhelming for just cookies and milk. With more than ¾ of a pack left I decided I needed to make ice cream. I figured that the cookies would help flavor the ice cream and that they would taste a little more subtle. I used one of my favorite vanilla ice cream bases and added a few extra extracts to give it a slight cake batter taste (I’m not a fan of putting cake mix into ice cream). I chopped up a bunch of the Golden Birthday Cake Oreos and tossed them in along with a scoop of sprinkles. Voilà! Cake Batter Cookies & Cream was born! Once I churned the ice cream I allowed it to sit overnight so that the flavors would meld together a little more. Stephen and I had a scoop after lunch the following day and absolutely loved it! The creaminess of the vanilla base really worked well with the sweet buttery flavor of the Oreos… it was a match made in heaven. So if you’ve got some extra Oreos laying around, I highly suggest making some ice cream- it’s definitely worth it!
Funfetti Golden Oreo Ice Cream Recipe
Ingredients
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 5 egg yolks
- 1/8 tsp salt
- 1 tsp vanilla bean paste
- 1 teaspoon vanilla extract
- 1/4 tsp imitation butter extract
- 1/8 tsp almond extract
- 12-16 Golden Birthday Cake Oreos*
- 1/4 tsp rainbow sprinkles or jimmies
Instructions
- In a medium saucepan set over medium heat, warm the milk, salt, sugar, and cream until it reaches 100 degrees Fahrenheit (38 degrees Celsius).
- In a medium mixing bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly (go very slow at first so you don’t scramble the yolks). Once combined, scrape the mixture back into the saucepan and return to medium heat. Using a heatproof spatula, scrape the bottom as you stir until the mixture coats the bottom of the spatula and/or reaches 170 degrees Fahrenheit (77 degrees Celsius).
- Pour the heated mixture through a mesh sieve set over a medium-sized mixing bowl (this will help remove any eggy bits). Add the extracts and whisk to combine.
- Place the bowl over an ice bath to cool, stirring with a rubber spatula for about 8–10 minutes. The mixture should be slightly cool to the touch. Cover the bowl with the base in it and refrigerate for 1 hour or until chilled throughout.
- Freeze according to the instructions of your manufacturer using the KitchenAid bowl attachment, or a similar freezer bowl if available. It usually takes about 20-25 minutes to reach the desired consistency, which should be similar to hard frozen yogurt. Be careful not to overchurn, or the mixture may curdle. Once finished, stir in the cookies and sprinkles with a spatula.
- Place in an airtight, freezer-safe container and freeze for at least 4 hours before serving.
Michael would love this!