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healthy oreo ice cream

Guilt-Free Oreo Milk Ice Cream (Low-Calorie, No Cream Needed!)

This creamy, indulgent Oreo ice cream is made with 2% milk and evaporated milk instead of heavy cream—keeping it light, yet rich in flavor. Naturally sweetened with monkfruit and packed with real crushed Oreos, it’s a low-calorie treat you won’t believe is homemade!
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Prep Time 10 minutes
Cook Time 10 minutes
cooling and churning 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Dessert, healthy dessert
Cuisine: American
Calories: 84
Ingredients Method Notes

Ingredients
  

  • 2½ cups 625g 2% milk, divided
  • 1 can 12 oz / 336g evaporated milk
  • ⅓ cup 75g monkfruit sweetener
  • 2 tbsp 20g cornstarch
  • 1 tsp 4g vanilla extract
  • Pinch of salt
  • 4 Oreo cookies crushed

Method
 

Heat the milk:
  1. 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.
Mix thickener:
  1. In a small bowl, whisk the remaining ¼ cup of milk with cornstarch, monkfruit sweetener, and a pinch of salt until smooth.
Combine & cook:
  1. 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.
Cool quickly:
  1. 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).
Churn the base:
  1. Pour the cooled custard into an ice cream maker and churn for 30 minutes or until soft-serve consistency.
Add Oreos:
  1. Add crushed Oreo cookies during the last few minutes of churning.
Freeze for later (optional):
  1. 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