Salted Pistachio Oreo Ice Cream

  • Author: Streusel


3 c. heavy whipping cream

1 c. powdered sugar

1/2 t. vanilla

3/4 t. salt

10 oz. pistachio oreo thins


  1. Combine the ingredients in the bowl of the stand mixer and attach the whisk attachment.
  2. Whisk the mixture for about 5 minutes on first slow, then medium speed just before soft peaks form.
  3. Pour the mixture into a pre-chilled ice cream maker, I use a 2 qt. Cuisinart.
  4. Churn for 30 minutes.
  5. Crush the oreos by placing the cookies in a plastic bag, seal and crush with a rolling pin or equivalent.
  6. At the end of the 30 minutes, while the ice cream is still churning, pour in the crushed oreos and continue to churn until well mixed.
  7. Transfer the ice cream to a freezer safe container and freeze for several hours until firm.