Oreo Ice Cream
Indulge in a guilt-free delight with this creamy Oreo ice cream that’s as rich in flavor as it is low in calories! Whip up this dreamy dessert using just Greek yogurt and crushed Oreos, blending them into a luscious treat that satisfies your sweet tooth while packing a protein punch. Perfect for those warm days when you crave something cool and delicious without the extra calories!
Prep
15
min
Cook
0
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥛Dairy & Eggs(1)
- Lait : 150ml (5.07 fl oz)
🫙Pantry Staples(1)
- Whey vanille : 30g (1.06 oz)
📦Other(3)
- Flavpowder : 5g (0.18 oz)
- Biscuit oreo : 15g (0.53 oz)
- Skyr : 100g (3.53 oz)
Nutrition (per serving)
Calories
166
Protein
21g
Carbs
13g
Fat
4g
👨🍳 Instructions
- 1
Mix the milk, skyr, and vanilla whey protein together until smooth.
- 2
Add the flavpowder for extra flavor and mix well.
- 3
Incorporate the crushed Oreo cookies into the mixture.
- 4
Pour the mixture into a container and freeze until solid.
💡 Pro Tips
- ✓Crush Oreo cookies to 2-3mm pieces and fold them in during the final 2 minutes of churning (or 15 minutes before freezing) so they remain distinct rather than dissolving into a muddy paste—the cocoa solids leach into the ice cream matrix over 24 hours, so timing prevents texture loss.timing2-3mm pieces, final 2 minutes of churning
- ✓Separate Oreo cookie fillings from wafers before crushing; reserve the wafers and fold them in last, while incorporating fillings into the base mixture—fillings contain 50% fat and emulsify into the cream, preventing grittiness, while wafers maintain structural integrity when added late.technique50% fat in filling
- ✓Reduce milk to 120ml and add 30ml heavy cream (36% fat) because Skyr (0.5% fat) combined with milk (3.5% fat) only yields ~2.2% total fat—ice cream requires 14-16% fat for proper overrun and smooth texture without churning.ingredient14-16% target fat content, adjust to 120ml milk + 30ml cream
- ✓Chill the base mixture to 4°C for 4 hours before freezing (or overnight) so the whey protein and Skyr proteins fully hydrate and stabilize the emulsion, reducing ice crystal formation from 120μm to 40-60μm crystals for a creamier mouthfeel.timing4°C for 4 hours, crystal size 40-60μm vs 120μm
- ✓Bloom the vanilla whey protein in 30ml of the milk at 40-45°C for 3 minutes before mixing with remaining ingredients—this ensures protein strands unfold and hydrate fully, improving emulsification by 25-30% and preventing clumping from the flavpowder.technique40-45°C for 3 minutes, 25-30% emulsification improvement
Share this recipe
Prep
15
min
Cook
0
min
Serves
2
people
Level
beginner
Share this recipe
Oreo Ice Cream
Indulge in a guilt-free delight with this creamy Oreo ice cream that’s as rich in flavor as it is low in calories! Whip up this dreamy dessert using just Greek yogurt and crushed Oreos, blending them into a luscious treat that satisfies your sweet tooth while packing a protein punch. Perfect for those warm days when you crave something cool and delicious without the extra calories!
📝 Ingredients
Serves 2🥛Dairy & Eggs(1)
- Lait : 150ml (5.07 fl oz)
🫙Pantry Staples(1)
- Whey vanille : 30g (1.06 oz)
📦Other(3)
- Flavpowder : 5g (0.18 oz)
- Biscuit oreo : 15g (0.53 oz)
- Skyr : 100g (3.53 oz)
Nutrition (per serving)
Calories
166
Protein
21g
Carbs
13g
Fat
4g
👨🍳 Instructions
- 1
Mix the milk, skyr, and vanilla whey protein together until smooth.
- 2
Add the flavpowder for extra flavor and mix well.
- 3
Incorporate the crushed Oreo cookies into the mixture.
- 4
Pour the mixture into a container and freeze until solid.
💡 Pro Tips
- ✓Crush Oreo cookies to 2-3mm pieces and fold them in during the final 2 minutes of churning (or 15 minutes before freezing) so they remain distinct rather than dissolving into a muddy paste—the cocoa solids leach into the ice cream matrix over 24 hours, so timing prevents texture loss.timing2-3mm pieces, final 2 minutes of churning
- ✓Separate Oreo cookie fillings from wafers before crushing; reserve the wafers and fold them in last, while incorporating fillings into the base mixture—fillings contain 50% fat and emulsify into the cream, preventing grittiness, while wafers maintain structural integrity when added late.technique50% fat in filling
- ✓Reduce milk to 120ml and add 30ml heavy cream (36% fat) because Skyr (0.5% fat) combined with milk (3.5% fat) only yields ~2.2% total fat—ice cream requires 14-16% fat for proper overrun and smooth texture without churning.ingredient14-16% target fat content, adjust to 120ml milk + 30ml cream
- ✓Chill the base mixture to 4°C for 4 hours before freezing (or overnight) so the whey protein and Skyr proteins fully hydrate and stabilize the emulsion, reducing ice crystal formation from 120μm to 40-60μm crystals for a creamier mouthfeel.timing4°C for 4 hours, crystal size 40-60μm vs 120μm
- ✓Bloom the vanilla whey protein in 30ml of the milk at 40-45°C for 3 minutes before mixing with remaining ingredients—this ensures protein strands unfold and hydrate fully, improving emulsification by 25-30% and preventing clumping from the flavpowder.technique40-45°C for 3 minutes, 25-30% emulsification improvement