Description
A simple, creamy no-churn ice cream made with just heavy cream, sweetened condensed milk, and crushed Oreos. No ice cream machine required, this dessert is ready in minutes of active prep time and freezes to perfection.
Ingredients
Scale
- 2 cups (480ml) heavy cream, cold
- 1 can (14oz / 397g) sweetened condensed milk
- 24 chocolate sandwich cookies (Oreos), crushed
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Crush the cookies into chunks about the size of chocolate chips, aiming for a mix of fine crumbs and larger pieces.
- Pour the cold heavy cream into a large mixing bowl and whip with an electric mixer on medium-high speed until stiff peaks form.
- Pour the sweetened condensed milk over the whipped cream, adding vanilla extract and salt.
- Gently fold the mixture together using a silicone spatula until uniform, being careful not to deflate the cream.
- Reserve about 1/4 cup of crushed cookies for topping, then fold the remaining cookies into the cream mixture.
- Spread the mixture into a 9×5 inch loaf pan, smooth the top, and sprinkle reserved cookies on top.
- Cover tightly with plastic wrap pressed directly against the surface and freeze for at least 6 hours or overnight.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Notes
Ensure heavy cream is very cold for best whipping results. Do not over-whip the cream or it will turn to butter. Press plastic wrap directly against the surface of the ice cream to prevent ice crystals. For best texture, consume within the first week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 38
- Sodium: 120
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: no-churn ice cream, cookies and cream, easy dessert, 3 ingredient recipe, summer dessert, ice cream without machine