Buy Now → 
No Churn Oreo Ice Cream
You only need 5 ingredients to make this No Churn Oreo Ice Cream! If cookies and cream ice cream is your go-to, this is the perfect choice.
- Total Time20 minutes
- Yield4 - 6 1x
Ingredients
Units
Scale
- 2 cups heavy whipping cream, chilled
- 14 oz sweetened condensed milk
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 20 Oreo cookies
Instructions
- In a large, chilled stainless steel bowl, whip the heavy whipping cream with a hand mixer (paid link) for 3 to 5 minutes until stiff peaks form. Start at a lower speed and then gradually increase it to a higher speed. Set it in the fridge to use in a later step.
- Add the sweetened condensed milk, vanilla extract, and sea salt to a separate bowl and blend together for 1 to 2 minutes, then set to the side.
- Add the Oreo cookies to a food processor (paid link) and pulse slightly. If you don’t have a food processor (paid link), add the cookies to a ziplock bag and crush them with a rolling pin or any other flat, hard object.
- Slowly add the sweetened condensed milk mixture into the bowl with heavy whipping cream, stirring the ingredients together without overmixing. Add the cookie crumbs to the bowl and fold them together.
- Pour the ingredients into a 1-quart ice cream tub container (paid link) and cover with plastic or a lid.
- Place ice cream in freezer for at least 6 hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixer
- Cuisine: American
Nutrition
- Serving Size: 3 scoops
- Calories: 847
- Sugar: 101.5g
- Sodium: 1395mg
- Fat: 31.6g
- Carbohydrates: 124g
- Fiber: 0.8g
- Protein: 15.5g
- Cholesterol: 94mg
Find it online: https://dudethatcookz.com/no-churn-biscoff-ice-cream/