Undeniably creamy ice cream loaded with chopped Oreos and infused with the richness of both eggnog AND cheesecake! A festive makeover to your classic Cookies & Cream Ice Cream!
When it comes to ice cream flavors, Cookies & Cream is definitely a classic. With a sweet vanilla custard base and big hunks of chocolatey Oreos, it offers the perfect balance of both flavor and texture.
However, what if we made just a few “little” enhancements to this time-honored treat?
Friends, I give you…
Eggnog Oreo Cheesecake Ice Cream.
Brimming with chopped Oreos and infused with the rich flavors of both eggnog AND cheesecake, this ice cream is bound to be on your tastebuds’ Christmas list this year!
In addition to how delectable this ice cream is, it’s also incredibly easy to make. Thanks to the fact that it’s a no-churn recipe, you don’t need any special equipment, nor do you have to mess with raw eggs. All you need are a few simple ingredients and a hand mixer.
Or, a ton of elbow grease!
You’ll start by whipping up 2 cups of heavy cream either in a stand mixer or with an electric beater. Once it’s nice and fluffy with stiff peaks, you’ll beat up a package of cream cheese in a separate bowl until light and creamy. Add a whole can of sweetened condensed milk, and continue beating until completely smooth. Pour the eggnog into the mixture, along with a splash of vanilla and a few dashes of cinnamon and nutmeg.
Now it’s time to incorporate the whipped cream. Start by stirring in about 1/3 of the whipped cream. Then grab a silicone spatula and gently fold the rest of the whipped cream into the mixture. At this point, try not to over-mix. You don’t want to risk deflating the whipped cream, which keeps this ice cream light and fluffy. You’ll also want to add the chopped Oreos BEFORE the whipped cream is fully folded in. The less folding you do, the more voluminous it will be.
Pour the ice cream into a freezer-safe container, and chill it in the freezer until completely solid. This can take anywhere from 4-6 hours, depending on the size/shape of the container you use. I recommend making it up the night before, and chilling it in the freezer overnight. This will give the ice cream PLENTY of time to set and harden.
Also, you don’t necessarily have to wait until the next evening to dig in. There’s absolutely no rule against eating ice cream for breakfast…
Honestly, I can’t stress enough how unbelievably creamy this Eggnog Oreo Cheesecake Ice Cream is. Not to mention, you get to have your cheesecake AND eat your Oreos too!
Along with a tall glass of eggnog…
Eggnog Oreo Cheesecake Ice Cream
Undeniably creamy ice cream loaded with chopped Oreos and infused with the richness of both eggnog AND cheesecake! A festive makeover to your classic Cookies & Cream Ice Cream!
Ingredients
- 2 cups heavy cream
- 8 ounces cream cheese
- 1 (14 oz) can sweetened condensed milk
- 1 cup eggnog
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 25 Oreo cookies, chopped
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl.
Return bowl to mixer and switch whisk attachment out for paddle attachment. Beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, and continue beating until smooth. Add the eggnog, vanilla, and spices, beating until completely combined. Gently fold a third of the whipped cream into the mixture until combined. Add the rest, and continue folding until you see just a few streaks of white. Stir in the cookies.
Pour the mixture into a freezer-safe container, and chill in the freezer until solid, at least 4 hours.
Scoop, serve, and enjoy!
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