Cookies and Cream No Churn Ice Cream
Ice cream without the ice cream maker
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.