A few weeks ago, I began to see Birthday Oreos popping up – people were talking about them on Instagram, Twitter and on their blogs. To be honest, I didn’t pay much attention. As I’ve mentioned before, Oreos definitely aren’t a big draw around here (unlike sprinkles, obviously). They pop up in baking projects from time to time, but I usually don’t feel compelled to run out and try the newest flavor.
A few days later, Shane sent me an email with a link to this article, which explained that the Oreo was turning 100 in March (today, in fact!). And that’s when it clicked. Birthday Oreos = 100 year celebration, got it I still didn’t have any interest in buying them, until I actually came across a package in the store and realized the filling was speckled like funfetti and cake flavored. I am powerless against all things cake batter flavored. Of all the treats I’ve made over the years, simple things like vanilla cake batter (and raw cookie dough) are still tops on my list.
Predictably, I brought a package of the Birthday Oreos home and upon opening them, the smell of cake batter was unmistakeable. I had very high hopes. Maybe too high – the flavor just didn’t live up to the aroma for me. The Oreos weren’t bad, but I wasn’t blown away. I knew the odds of them being eaten as is were low, so I decided to repurpose them into a batch of cookies and cream ice cream. Ice cream never goes to waste here It was a good decision – creamy, rich vanilla ice cream with chunks of Oreos throughout, and the aroma of cake batter as an added bonus! Of course, you could make this ice cream with regular Oreos too, and it would be just as good. Add a few sprinkles and it’s still fit for a 100-year celebration in my book!
1 cup whole milk
2 cups heavy cream
6 large egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
15 Birthday Oreo cookies, coarsely chopped
Add the milk and heavy cream to a medium saucepan set over medium heat. Warm until bubbles start to form around the edges of the pan. Meanwhile, in a medium heatproof bowl, whisk the egg yolks, sugar and salt together. Slowly pour the warm milk mixture into the bowl with the yolks, whisking constantly, until completely incorporated. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).
Pour the custard through a fine mesh strainer into a heatproof bowl. Add the vanilla and stir to combine. Cover and chill the mixture thoroughly in your refrigerator (I always have the best results when I chill overnight).
Freeze the custard in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to a container for storing, fold in the chopped Oreos with a rubber spatula. Store in an airtight container in your freezer.