This healthy Oreo ice cream is a great alternative to traditional ice cream and is so much easier to make. Everything is placed in a bowl and mixed together then stored in the freezer for a few hours, making it a great recipe for the kids to help out with. With no whipped cream and barely any sugar, this healthy option is so much better for you and your family than regular ice cream.
I know there are some healthy ice cream recipes floating around on the internet that are more like sorbets. That’s great if that’s what you’re looking for, but it’s terrible if you’re looking for a thick and creamy dessert. This healthy Oreo ice cream stays true to its name with a wonderfully thick and creamy texture which is almost identical to ice cream.
This recipe makes two child-sized portions, but it can easily be adapted to feed as many or as few people as you need. Don’t worry if you make too much – you can store the leftovers in the freezer for up to three months (if they last that long!)
Oreo Ice Cream Ingredients
½ cup Greek yoghurt
2 tablespoons light cream cheese
½ teaspoon vanilla extract
1 tablespoon sugar
½ tablespoon hot chocolate powder
First you have to crush the Oreos. This can be done with a food processor, or by placing the Oreos inside a plastic bag and crushing them with a rolling pin. Don’t process or crush for too long – a mixture of small crumbs and medium-sized chunks is best for this recipe.
Place all the ingredients together in a bowl with the Oreo crumbs and mix until well incorporated. You don’t need a mixer for this stage – simply stir everything together with a spoon.
Scoop the ice cream into a container suitable for freezing and store in the freezer for at least 3 hours.
Remove from the freezer 5 minutes before serving to allow the ice cream to warm up a bit so you can scoop it out easily.