Cookies and Cream Ice Cream
If you're craving homemade Oreo ice cream, this recipe is easy to make and big in flavor, a game-changer. A no-churn vanilla ice cream base with crushed cookies that is a guaranteed crowd-pleaser. The texture is smooth and creamy with an irresistible cookies and cream flavor.
Servings 8 servings
Ingredients
- 2 cups cold cream heavy, whipping, or heavy whipping
- 1 can 14oz or 397g sweetened condensed milk
- ½ teaspoon vanilla extract
- 2 cups chopped Oreo cookies about 18 cookies
Instructions
- Chop the Oreo cookies in small chunks, or bite-size pieces. There will be some cookie crumbs and that is fine; use them all.
- Beat the cold heavy cream until thick but not completely firm.
- Pour the sweetened condensed milk into the cream and fold in with a spatula or whisk.
- Add the vanilla and stir until smooth and even colored. Don't beat, just integrate.
- Add ¾ of the chopped cookies and combine with the spatula but don't overmix it.
- Pour into a metal pan without a removable bottom (8-inch round or square or 2 medium loaf pans or 1 large loaf pan).
- Scatter the remaining chopped cookies on top of the ice cream mixture.
- Freeze for 4-6 hours or until completely firm.
- Scoop it into bowls and serve with sauces, fresh fruit, or plain.
- Cover with plastic wrap for longer storage.
