No-Churn Double Cookies and Cream Ice Cream
Equipment
- Hand mixer or Stand Mixer
Ingredients
- 2 cup heavy whipping cream
- 1/2 cup chocolate Oreos crushed, use more or less if desired.
- 1/2 cup golden Oreos crushed, use more or less if desired.
- 1 can sweetened condensed milk
- 1-2 tbsp pure vanilla extract
- pinch of salt
For the topping
- 4-5 chocolate oreos filling removed, crushed
- 4-5 golden oreos filling removed, crushed
Instructions
- In a large metal bowl, whip heavy cream until stiff peaks.
- In another bowl, pour in sweetened condensed milk and vanilla and a pinch of salt. Mix until combined then mix in the crushed Oreos.
- Gently fold the Oreo mixture into the whipped cream
- For the garnish take about 4-6 cookies and split in half. Use a knife to scrape the filling. Add the cookies to a ziploc bag and crush them into small pieces.
- Pour the mixture into a freezer safe container. Top the ice cream with the crushed cookies. Place in the freezer for at least 6 hours or overnight if possible.
- Scoop out the ice cream in a bowl or a cone when you're ready to serve and enjoy this delicious No-Churn Double cookies and cream ice cream.