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I am fully aware of how childish this Dirty Bears Ice Cream is and I love it! Every trip to Golden Corral as a kid, I couldn’t wait to get my vanilla soft serve and ladle on all the Oreos and gummy bears that would fit in the cup. To this day, take me to Coldstone or a fro-yo joint? I’m choosing vanilla bean custard and piling on the Oreos and gummy bears!
The name Dirty Bears Ice Cream is a take on Dirt ‘n Worms. Flavor-wise, it’s the no-churn ice cream version of my Dirty Pudding – but with gummy bears. The two recipes taste almost identical; I licked the bowl and utensils clean before I popped it in the freezer so I know this for a fact. If you want to omit the gummy bears you’ll still have an easy, flavorful cookies and cream ice cream to enjoy.
Dirty Bears Ice Cream Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Dirty Bears Ice Cream recipe:
- Heavy whipping cream, condensed milk: These are your basic base ingredients for any egg-free no-churn ice cream. Definitely, the easiest way to get there. Make sure the whipping cream is HEAVY, and the condensed milk is sweetened.
- Clear vanilla extract, cream cheese: Regular vanilla extract or vanilla bean paste will work fine. I like clear vanilla extract in this ice cream to make sure it’s brightly white, but that’s a completely optional aesthetic thing. Cream cheese for a slight tang, and richness and creaminess. It won’t taste like Dirty Pudding without the cream cheese!
- Miniature gummy bears, Oreos: These are what make it Dirty Bears Ice Cream! The crushed and crumbled Oreos are the dirty, and the bears are..well the bears! I used Black Forest Mini Gummy Bears because I felt like that would improve the eating experience – cold and firm in the ice cream, but soften and get chewy very quickly once you’ve got them in your mouth. Bigger gummies will work just fine, you’ll just exercise your jaw a bit more.
How to Make Dirty Bears Ice Cream
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Dirty Bears Ice Cream recipe:
- Ice Cream Base. Grab a freezer-safe dish that can hold at least 2 quarts and place it in the freezer to chill while you make the ice cream. In the bowl of a stand mixer, or a mixing bowl using a hand mixer, whip the heavy whipping cream until stiff peaks form. Push that over somewhere, and grab another bowl. In this one, beat the cream cheese until light and fluffy, then add the condensed milk and clear vanilla extract. Continue beating until everything is combined, fluffy and there are no lumps.
- Make it Dirty Bears Ice Cream. Using a spatula, fold one-third of the whipped cream into the cream cheese mixture. Repeat until you’ve folded in all of the whipped cream and no more streaks remain. Next, add in half of the crushed Oreos and half of the gummy bears. Use a silicone spatula to fold them into the ice cream mixture, gently so you don’t break the cookies up too much. Once the cookies and gummy bears and evenly distributed add the remaining cookies and bears, reserving a few tablespoons of each to adorn the top, if desired. Fold together until everything is well incorporated.
- STOP! Freezer Time! Pour all of the Dirty Bears Ice Cream mixture into the frozen pan. Pat it down and smooth it out into an even layer. Scatter the reserved cookies and gummy bears over the top. Cover tightly with plastic wrap, pressing the plastic down directly against the surface of the ice cream and smoothing it out (this will prevent ice from forming on the surface. Cover the plastic wrap tightly with aluminum foil or beeswax wrap, then freeze. Freeze for at least 8 hours.
- Enjoy. When ready to serve, pull the ice cream from the freezer, remove the plastic and foil, and allow it to rest on the counter for a few minutes. Store your ice cream scoop in a cup of hot water and use that to scoop out the cream. Dassit!
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Dirty Bears Ice Cream
- Total Time: 8 hours 15 minutes
- Yield: 12 servings 1x
Description
Developed especially for my inner child.
Ingredients
- 2 C heavy whipping cream, cold
- 2 tsp clear vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) block cream cheese, room temperature
- 1 C miniature gummy bears
- 26 Oreo cookies, broken into bite-sized pieces
Instructions
- Grab a freezer-safe dish that can hold at least 2 quarts and place it in the freezer to chill while you make the ice cream. In the bowl of a stand mixer, or a mixing bowl using a hand mixer, whip the heavy whipping cream until stiff peaks form. Push that over somewhere, and grab another bowl. In this one, beat the cream cheese until light and fluffy, then add the condensed milk and clear vanilla extract. Continue beating until everything is combined, fluffy and there are no lumps.
- Using a spatula, fold one-third of the whipped cream into the cream cheese mixture. Repeat until you’ve folded in all of the whipped cream and no more streaks remain.
- Next, add in half of the crushed Oreos and half of the gummy bears. Use a silicone spatula to fold them into the ice cream mixture, gently so you don’t break the cookies up too much. Once the cookies and gummy bears and evenly distributed add the remaining cookies and bears, reserving a few tablespoons of each to adorn the top, if desired. Fold together until everything is well incorporated.
- Pour all of the Dirty Bears Ice Cream mixture into the frozen pan. Pat it down and smooth it out into an even layer. Scatter the reserved cookies and gummy bears over the top.
- Cover tightly with plastic wrap, pressing the plastic down directly against the surface of the ice cream and smoothing it out (this will prevent ice from forming on the surface. Cover the plastic wrap tightly with aluminum foil or beeswax wrap, then freeze. Freeze for at least 8 hours.
- When ready to serve, pull the ice cream from the freezer, remove the plastic and foil, and allow it to rest on the counter for a few minutes. Store your ice cream scoop in a cup of hot water and use that to scoop out the cream. Dassit!
- Prep Time: 15
- Cook Time: 8 hours
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