Description
A creamy, rich no-churn ice cream made with Oreo cookies, perfect for any occasion.
Ingredients
Scale
- 2 cups cold heavy whipping cream
- 1 can sweetened condensed milk
- 20 Oreo cookies, roughly crushed
- Extra crushed Oreos (optional)
- Sweetened condensed milk for drizzling (optional)
Instructions
- Crush the Oreos: Begin by placing Oreo cookies in a sealed bag and gently crush them with a rolling pin, leaving some chunky pieces for texture.
- Prepare the Base: In a large bowl, whip the cold heavy cream until soft peaks form.
- Add Condensed Milk: Gently fold the sweetened condensed milk into the whipped cream until the mixture is smooth and creamy.
- Add Cookies: Fold in the crushed Oreos, ensuring they are evenly distributed throughout the mixture.
- Freeze: Transfer the mixture into a freezer-safe container, smooth the top, and cover tightly. Freeze for at least 360 minutes or overnight until firm.
- Serve: When you’re ready to enjoy, scoop the Cookies & Cream Ice Cream into bowls, drizzle with a little condensed milk, and garnish with extra Oreo pieces.
Notes
Let the ice cream sit at room temperature for about 5 minutes before scooping to achieve a perfectly creamy texture. Store in an airtight container in the freezer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: no-churn ice cream, cookies and cream, dessert recipe