This "Oreo" Ice Cream has a creamy no churn vanilla ice cream base with chunks of gluten free chocolate sandwich cookies throughout! It seriously only takes a few minutes to make (minus freezing time) and no machine is needed! This Oreo Cookies Ice Cream is a wonderful marriage of flavors that so many of us love! As always, it’s gluten free, nut free and egg free
In a large bowl, whisk together the sweetened condensed milk, vanilla and the salt.
In another large bowl using a whisk, or in a large bowl of an electric mixer using the whisk attachment, or using a hand held mixer, beat the heavy cream until soft peaks form.
Using a spatula, fold the sweetened condensed milk mixture into the heavy whipping cream. Whisk again until stiff peaks form.
Using your hands, break 10 gluten free chocolate sandwich cookies into the liquid ice cream. You want large chunks, not tiny crumbs. I break each cookie into 3-4 pieces. Use the spatula to fold the cookie chunks in.
Pour the ice cream into a 9 x 5 loaf pan. Smooth the top with a butter knife or the back of a spoon.
Break 4 more chocolate sandwich cookies on top and gently press them into the mixture but don’t submerge them.
Cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container.
Notes
Vegan: Use a dairy free heavy whipping cream, sweetened condensed coconut milk that's also gluten free and vegan/ gf rainbow sprinkles. Storing: Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container. If using a loaf pan, cover the top with plastic wrap and then aluminum foil for up to 14 days.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.