Cookies and Cream No Churn Ice Cream
I am a weird eater. I don’t like a lot of the things that make up most people’s favorite foods: pancakes, French fries – you get the picture. Ice cream is usually on that list, although I don’t actively dislike it. It’s more like I won’t ever feel like I have to have it. My husband, on the other hand, eats ice cream every day – that is until recently when we became old. Now he eats frozen yogurt every day – sometimes even twice a day. It must be nice to be naturally thin.
All of this is to say that this summer, I discovered no churn ice cream. It is a super easy recipe that lends itself to lots of flavor experiments. And while I may not crave it, I liked it so much that I did find myself eating just a little bit every day.
In today’s recipe, we are going to add pieces of Oreo (which I love but try not to eat) and a chopped up semi-sweet chocolate bar. That last part was a stroke of genius I had while working on the recipe and added to the overall crunch and chocolatey flavor
The recipe itself requires a base made of sweetened condensed milk (the stuff in a can), vanilla extract, and your fillings. The other part is whipped heavy cream. For a new cook, that cream is probably the trickiest part. Under beat the cream and you’ll have a mess; over beat it and you have butter. Not to worry, though, this isn’t rocket science. I believe in you!
As always, the best way to handle any recipe is to read through all of the directions at least once. After that, gather all of your materials – and read through the recipe again. You shouldn’t be figuring things out one step at a time.
The hardest part of this whole thing? Not eating spoonfuls from the dish before it is completely frozen.
Cookies and Cream No Churn Ice Cream
Equipment
- Stand or handheld mixer
Ingredients
- 14 oz sweetened condensed milk
- 10 Oreos
- 4 oz semisweet chocolate bar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
Instructions
- Chop the Oreos and the chocolate bar into bite sized pieces.
- Pour the sweetened condensed milk into a large bowl.
- Stir in the vanilla extract.
- Stir in the chopped Oreos and chocolate.
- Pour two cups of cold heavy whipping cream into the bowl of a mixer fitted with a whisk attachment.
- Beat the cream at medium high speed until stiff peaks form (about two minutes). Stiff peaks mean that if you remove the beater with a bit of cream on the end and flip it upside down, the cream will keep its shape.Remember: over beating cream will turn it into butter, so be sure that you are watching carefully.
- Gently fold the whipped cream into the sweetened condensed milk. Start with one large spoonful at a time. Do not over mix.
- Pour the mixture into a glass or metal loaf pan. You can also use a square glass pan.
- Cover with plastic wrap and place in the freezer.
- Freeze until firm, about six hours.
