Category Archives: Strawberries

It’s strawberry season in Massachusetts! It’s also ice cream season and I’ve been slightly addicted to making ice cream lately. I came up with the idea of strawberry Oreo ice cream by combining a couple of ideas. My favorite ice creams of all time contain Oreo’s. Give me cookies ‘n cream — better yet, give me mint cookies ‘n cream — and I’m a very happy girl.

But lately, I’ve been craving strawberry especially combined with chocolate. Classic Neapolitan ice cream attempts to meet my berry and chocolate desires, but it’s always tricky getting the right amount of both in your bowl. Plus, then what do you do with the sad block of vanilla left over?

Strawberries, meet Oreos. What a perfect combination — strawberry and chocolate in every cold, creamy bite. I think I have a new favorite!

Strawberry Oreo Ice Cream
Makes 1 Pint

3/4 cup whole milk
3/4 cup half & half
3/4 cup. sugar
1 egg yolk
8 oz. strawberries, hulled and cut into quarters
1 1/2 tbsp. Triple Sec
10 Oreo cookies

Combine strawberries, Triple Sec, and 2 tbsp. of sugar in a medium bowl. Mix well and let stand for 10-minutes. Then mash the strawberries with a potato masher until mostly smooth.

In a medium sauce pan, combine milk, half & half, and the rest of the sugar. Heat to a simmer.

Meanwhile, whisk egg yolk in a small bowl. When milk mixture comes to a simmer, slowly whisk in half a cup of warm milk to the egg. Once combined, slowly whisk the egg & milk mixture back into the sauce pan with the rest of the milk. Stirring constantly, warm the mixture back to a slow simmer and cook about 10 minutes until slightly thick (the mixture will coat the back of a spoon and when you run your finger through it, the mixture won’t run together.)

Strain the mixture through a fine sieve and cool to room temperature.

Once the milk mixture is cooled, add the mashed strawberries — all the juices, too. Stir to combine. Refrigerate the mixture for at least three hours.

In a gallon-size Ziplock bag, smash the Oreos into bite-sized pieces.

Once the ice cream base is chilled, churn in your ice cream maker according to the manufacturers directions — mine took about 15-20 minutes to get to soft-serve consistency. Once at soft-serve consistency, fold in the Oreo chunks.

Move to a plastic container and freeze until hardened.