Funfetti Golden Oreo Ice Cream Recipe
Buttery cookies and rainbow jimmies swirl through vanilla custard in this Funfetti Golden Oreo Ice Cream—a scoop of crunchy Oreos that tastes like birthday cake and cookie dough rolled into one.
Servings: 6 -8
Calories: 563kcal
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.
Notes
*If you can’t find Golden Birthday Cake Oreos, use regular golden Oreos and increase the imitation butter extract to ½ teaspoon and the almond extract to ¼ teaspoon for added flavor.
STORE Sprinkles Ice Cream in an airtight, freezer-safe container once it’s churned and the mix-ins are folded in. For the best texture, use a shallow container and press a piece of parchment paper directly onto the surface before sealing it with a lid. This helps minimize ice crystals.
Keep the ice cream in the freezer for up to 2 weeks. It will be scoopable after about 5–10 minutes at room temperature. Avoid thawing and refreezing as it may affect texture.
Nutrition
Calories: 563kcal | Carbohydrates: 48g | Protein: 7g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 257mg | Sodium: 186mg | Potassium: 176mg | Fiber: 0.4g | Sugar: 40g | Vitamin A: 1448IU | Vitamin C: 0.5mg | Calcium: 129mg | Iron: 1mg
