Recipe featured in the May 2025 issue of Our State. Click here to read more about the Gingerich family and a mother and daughter’s shared passion for baking.
This recipe, featured in Naomi Gingerich’s forthcoming Amish Baking Cookbook, was a favorite with all the Gingerich kids when they visited their grandparents.
1 package of Oreo cookies, crushed
3 cups sweetened whipped cream (see recipe below)
2 quarts vanilla ice cream
Place the vanilla ice cream in a large mixing bowl and let it stand until a bit melted. Add the whipped cream and two-thirds of the crushed cookies. Mix it all together and pour into a 9×12-inch pan. Cover with the rest of the crushed cookies and freeze for several hours, until firm. Remove from the freezer 15 minutes before serving.
1½ cups heavy whipping cream
⅓ cup confectioners’ sugar
1 teaspoon vanilla extract
Place the cream, sugar, and vanilla in the bowl of a stand mixer and beat until mixture forms medium-firm peaks, then fold into the ice cream and Oreo mixture.
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