Guilt-Free Oreo Ice Cream You Can Make at Home
I finally figured it out—a healthy guilt-free homemade ice cream that actually tastes like the real deal. It’s so satisfying that I’ve completely stopped buying store-bought ice cream, and honestly? I don’t miss it at all.
This recipe is creamy, rich, and packed with Oreo flavor, yet it’s made with simple, wholesome ingredients—and none of the mystery additives or calorie overload. If you’re craving a cold treat but trying to eat a little healthier, this is the ice cream recipe you’ve been waiting for.
🍨 Ingredients:
- 2½ cups (625g) 2% milk
- 1 can (12 oz / 336g) evaporated milk (NOT sweetened condensed!)
- ⅓ cup (75g) monkfruit sweetener
- 2 tbsp (20g) cornstarch
- 1 tsp (4g) vanilla extract
- A pinch of salt
- 4 Oreo cookies, crushed
Step-by-Step: How to Make Guilt-Free Oreo Ice Cream
1. Prepare the Base
Start by pouring 2½ cups of 2% milk into a saucepan. Hold back about ¼ cup—we’ll use that to dissolve the cornstarch later.
Add in one 12 oz can of evaporated milk. This replaces heavy cream for that smooth, velvety texture but with way fewer calories. Don’t confuse it with sweetened condensed milk—they’re totally different!
Place the pot over medium-high heat and warm it up, keeping a close eye to avoid boiling over.
2. Mix the Thickener
To the milk you set aside, stir in:
- 2 tablespoons of cornstarch
- ⅓ cup monkfruit sweetener
- A pinch of salt
Whisk it until smooth. Don’t worry if the sweetener doesn’t fully dissolve—it will once the custard cooks.
3. Cook the Custard
When the milk is hot (but not boiling), slowly pour in the cornstarch mixture, whisking constantly. Keep stirring and bring it to a gentle boil.
Once it starts thickening and bubbling, stir in 1 teaspoon of vanilla extract. The texture should look rich and creamy—like a light custard.
4. Cool It Down Quickly
To speed up cooling, set the pot inside a large bowl filled with ice (being careful not to let any water or ice get into the custard). Stir every few minutes to prevent a skin from forming.
This method cools the custard in 30–60 minutes—much faster than the fridge.
5. Churn the Ice Cream
Once the custard is fully cooled, assemble your ice cream machine (I use a Cuisinart with a pre-frozen bowl—freeze it for at least 24 hours before use).
Turn the machine on and slowly pour in the custard. Let it churn for about 30 minutes.
6. Add Oreo Magic
While it’s churning, crush up 4 Oreo cookies. That’s all you need—just enough to add classic flavor without overloading the calories.
Toss them in during the last few minutes of churning.
7. Serve or Freeze
At this point, the texture will be like soft serve—creamy and dreamy. You can enjoy it immediately or scoop it into a freezer-safe container to firm up.
I like to freeze mine for about an hour for a firmer consistency. Just don’t leave it in too long—it can get rock solid. If that happens, just pop it in the fridge for an hour or two and it’ll soften up nicely.
Final Thoughts
This ice cream blew me away. It’s:
- Low in calories
- Made from milk (yep, just milk!)
- Ridiculously creamy
- So close to Oreo ice cream, you won’t believe it’s homemade
If you’re trying to eat lighter but still want a legit frozen treat, you have to try this. I’m already experimenting with new flavors, and I’ll be sharing more soon!
💬 Let me know in the comments what variations you’d like to see—maybe chocolate? Strawberry shortcake? The possibilities are endless.
Until then, enjoy your homemade scoop of happiness. 🍦💙
Craving more healthy desserts? Check out these videos next and discover even more guilt-free sweet treats!
Guilt-Free Oreo Milk Ice Cream (Low-Calorie, No Cream Needed!)
Ingredients
Method
- In a saucepan, combine 2¼ cups of the 2% milk and the evaporated milk. Heat over medium-high, stirring occasionally. Do not let it boil.
- In a small bowl, whisk the remaining ¼ cup of milk with cornstarch, monkfruit sweetener, and a pinch of salt until smooth.
- Slowly whisk the cornstarch mixture into the warm milk. Continue cooking and stirring until it thickens and just begins to boil. Add vanilla extract and remove from heat.
- Place the saucepan into a large bowl filled with ice (do not let water/ice enter the pot). Stir every few minutes to prevent a skin from forming. Cool completely (about 30–60 minutes).
- Pour the cooled custard into an ice cream maker and churn for 30 minutes or until soft-serve consistency.
- Add crushed Oreo cookies during the last few minutes of churning.
- Enjoy immediately, or transfer to a lidded container and freeze for 1 hour for a firmer texture. Let sit in the fridge for 1–2 hours before serving if frozen solid.
Notes
- Evaporated milk gives a creamy texture without the need for heavy cream.
- Monkfruit sweetener keeps the sugar content low while still tasting sweet. Feel free to substitute with erythritol or another 1:1 sweetener.
- This recipe is best eaten fresh or within 1–2 days of freezing for ideal texture.
- Let hardened ice cream sit in the fridge (not at room temp) to soften gradually without melting.
- Calories calculated without cookies, add as many as you want and add the calories on top
GUILT FREE DESSERT RECIPES
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