Kids Cuisine

With the return of warmer weather comes the return of our favorite summer treat–ice cream. We are huge ice cream fans; whether it be homemade, store bought, or purchased at the window of an ice cream stand, it’s all good to us. The other day my daughter asked to make ice cream by herself, and while a great idea, I wanted a recipe that was quick. With our standard ice cream, a mixture is heated and then refrigerated for several hours to meld and chill before churning… it’s a lengthy process.

I turned to Paula Deen for the answer to my dilemma. Easy Homemade Oreo Ice Cream was incredibly easy to put together–it doesn’t require a lengthy chilling process, and it also doesn’t require an ice cream maker. My daughter was able to combine the ingredients herself in the morning, and by afternoon snack time she had her own homemade ice cream. We opted to eliminate the egg yolks from the following recipe, and while I’m sure they add something in the area of texture, I opted for safety first. Regardless, this incredibly easy ice cream is sure to please the entire family and cure those ice cream cravings.

Easy Homemade Oreo Ice Cream

From The Lady & Sons Just Desserts by Paula Deen

• 3 egg yolks (see note)
• 1 14-ounce can sweetened condensed milk
• 4 teaspoons pure vanilla extract
• 2 cups heavy cream, whipped (do not use whipped topping or Cool Whip)
• 1 cup coarsely crushed Oreo cookies (we used a little more than that)

In a large bowl, beat egg yolks; stir in condensed milk and vanilla. Fold in cookies and whipped cream. Pour into an aluminum foil lined 9 x 5 inch loaf pan or other 2 quart container. Cover and freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and cut into slices. Freeze leftovers.

*Note: Eating raw eggs carries the risk of salmonella. Foods containing raw eggs should not be consumed by the very young, the very old, pregnant women, or anyone with a compromised immune system.