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 heavy cream cold
- 14 ounces sweetened condensed milk 1 can
- ½ teaspoon vanilla extract
- 1 ½ cups chopped Oreo cookies about 14 cookies
Topping:
- ½ cup chopped Oreo cookies about 4 cookies
Instructions
- The Oreo cookies should be cut into small chunks or bite-sized pieces. There will be some cookie crumbs, and that is fine; use them all.
- Beat 2 cups heavy cream, cold, until thick but not completely firm.
- Pour 14 ounces sweetened condensed milk into the cream and fold in with a spatula or whisk.
- Add ½ teaspoon vanilla extract and stir until smooth and even colored. Don't beat, but integrate well with a spatula.
- Add 1 ½ cups chopped Oreo cookies and combine with the spatula; don't overmix it.
- Pour the ice cream mixture into a metal pan without a removable bottom (8-inch round or square, 2 medium loaf pans or 1 large loaf pan). Scatter ½ cup chopped Oreo cookies on top of the ice cream mixture.
- Freeze for 4 to 6 hours or until completely firm. Cover with plastic wrap for longer storage.
- Scoop it into bowls and serve with sauces, fresh fruit, or plain.
