Vanilla Ice Cream with Oreos

Summary

Ingredients

• 150 g cane suar
• 1 egg (s)
• 1 egg yolk
• 250 ml whipped cream
• 400 ml coconut cream
• 2 teaspoons vanilla extract, or the pulp a vanilla pod
• 8 biscuit (s) (oreo)

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Instructions

1. Put the coconut cream in the fridge for one night. The colder the ingredients, the faster the ice will freeze and the finer the ice crystals will be, so the ice will also be finer.
2. Beat the sugar with the egg and egg yolk with a whisk until it becomes a light yellow, fluffy cream. Then add the whipped cream slowly, little by little, while continuing to beat. Shake the coconut cream well and add. The coconut flavor evaporates during processing. Finally add the vanilla extract.
3. Cover the mixture and put it in the refrigerator for another 2 hours. Turn on the ice cream maker and pour in the ice cream mixture. As soon as the ice cream is almost ready, add the chopped oreos.
4. I put the ice cream in a storage box, which makes it easier to distribute the Oreos. Put the lid on and in the freezer for 1-2 hours. After that, the consistency is firmer. Or eat right away.