Guys, it’s National Ice Cream Day. And of course, it’s pouring rain outside. Figures right? But that’s not stopping us from chowing down on some ice-cold goodness. And when you’ve got some Double Stuffed Oreo Ice Cream in your freezer, you’d agree too. This stuff is money.
We were intrigued by a recipe for a Sour Cream Gelato we saw on Lady + Pups earlier in the month, but instead of using entirely sour cream for the base, we subbed in some yogurt. Then we added half a box of Double Stuffed Oreo cookies because well, that just seemed like the right thing to do.
We kinda-sorta had to make this recipe twice, because the first time we didn’t add enough cookies – as well as the fact we “accidentally” ate it before we photographed it. Oopsie. You could feel free to use any of your favorite cookies in substitute here (and they obviously don’t HAVE to be double stuffed) but there’s just something about Oreos that works perfectly in ice cream. It’s got a real cookies and cream thing going for it, and who doesn’t wanna get down with that.
Oh, and did we mention this recipe only requires four ingredients, and no ice cream machine? Yup. Which rocks, because freezer space is tight these days.
If Oreo’s aren’t your thing, that’s okay! The internet has got bountiful amounts of ice cream porn for you to feast on. Seriously. Here’s just a few of our favorites we’ve pinned in the last week or two…
Audra from The Baker Chick whipped up an amazing looking Raspberry Cheesecake Ice Cream, and Molly Yeh’s Bacon and Sweet Corn Ice Cream Sandwiches have got us drooling. This Brown Butter Cherry Ice Cream from Tutti Dulci looks like a game-changer, and we can’t forget Tieghan’s Caramelized Strawberry and Graham Cracker Crumble Ice Cream – what a dream cone!
So whatever you end up making (or buying from the store – we won’t judge), enjoy this National celebratory day of ice cream and stay cool!
- 1 cup Sour Cream
- 1/2 cup Natural Yogurt
- 1 cup Sweetened Condensed Milk
- 12 Double Stuffed Oreo Cookies
- In a large bowl, combine sour cream, yogurt and condensed milk. Whisk until completely smooth.
- Pass through a fine mesh strainer to remove any lumps
- Crumble cookies in smallish pieces, leaving some chunks. Add to sour cream mixture, and transfer to a metal tin or plastic container
- Freeze at least 8 hours, or overnight. Allow to sit at room temperature 3-5 minutes before serving