Healthier Cookies 'n Cream Ice Cream
Yields: 4 servings
This guilt-free version tastes just as delicious as the store-bought kind! The ice cream is best if eaten right after making it. It will turn somewhat icy and hard if left for too long in the freezer. (However, you can minimize that by microwaving it for 10-30 seconds, depending on the wattage of your microwave, before enjoying at a later date!)
  1. The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
  2. Add all of the ingredients except the Oreos to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
  3. Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker base, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the milk mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. Sprinkle the Oreo pieces into the ice cream maker, and gently press them down into the ice cream with a spatula if necessary. For the best texture and taste, serve your ice cream immediately.
Notes: For more information regarding the ingredients and why they’re critical to achieving the smooth, creamy texture of the ice cream, please read my blog post here.

You can use higher percentages of milk (i.e. whole milk) if you prefer, but do not substitute nonfat or 1% milk. I also recommend against substituting almond or cashew milk. Any of those will result in ice cream with a less smooth and creamy texture.

For sweeter ice cream, increase the vanilla crème stevia by ¼ to ½ teaspoon. I have not tried substituting other sweeteners and do not know how they will turn out. (I highly recommend the vanilla crème stevia! You'll use it in all of these recipes of mine, too!) If you prefer not to use the vanilla crème stevia, you’ll need the equivalent of ½ to ¾ cup granulated sugar.

Do not skip the xanthan gum. Without it, your ice cream will taste icy and hard rather than smooth and creamy.

For a “clean eating” version, use a handful of these homemade chocolate crackers of mine instead of the Oreo cookies.

After about 10 minutes, I found that my ice cream started getting “stuck” and wasn’t churning around the ice cream maker. If that happens to you, carefully “help” it along by gently pressing down with a small spatula to get the ice cream moving around the ice cream maker’s bowl. (I did that very frequently for the last 10 minutes of freezing!)

To achieve the best smooth and creamy texture, the ice cream should be made in an ice cream maker. This is the wonderful and inexpensive one that I own! If you don’t own one, use the following method (but keep in mind that the ice cream will turn out with a grainier and harder texture).

No Ice Cream Maker Method: After Step 2, add the mixture to an 8”-square baking pan, and place in the freezer, ensuring that the pan is flat and level. Freezer for 2-3 hours, vigorously stirring with a spatula for 2-4 minutes every 30 minutes to break up any chunks and mix air into the ice cream.

{gluten-free, clean eating option, low fat, lower carb, lower sugar}
Recipe by Amy's Healthy Baking at