Oreo Ice Cream
This Oreo Ice Cream Recipe tastes so good on a hot summer day, that it will easily become your favorite summer dessert recipe.
Servings Prep Time
5 people 1 hours
Servings Prep Time
5 people 1 hours
Ingredients
Instructions
  1. Place the bowl and whisk attachment of a mixer in the freezer for about 15 minutes to chill.
  2. Pour sweetened condensed milk in a separate bowl. Whisk in the vanilla extract and salt, until thoroughly combined. Set aside.
  3. Place cookies into a plastic bag. Press down to remove air and seal bag. Roll and smack with a rolling pin, until cookies are broken into desired size pieces. Set aside.
  4. Remove whisk and bowl from freezer. Pour heavy cream into chilled bowl and beat until stiff peaks form. Scrape down the sides, as necessary.
  5. Using a wire whisk, gently fold about 1/3 of the whipped cream into the sweetened condensed milk mixture and mix thoroughly. Add the remaining whipped cream and using a rubber spatula fold until well combined. Do not stir. Folding keeps the whipped cream light and fluffy. Dump in the cookies pieces and fold gently until evenly distributed.
  6. Pour the cookies and cream ice cream mixture into one or two freezer safe containers and spread evenly with a spatula. Place a piece of plastic wrap that is larger than the top of the container directly on top of the ice cream. Cover the container with a lid and freeze for at least 6 hours or overnight, until mixture is firm.
  7. Serve as you would regular ice cream. Enjoy!