"Oreo" Blueberry Ice Cream
This "Oreo" Blueberry Ice Cream is creamy, sweet, loaded with blueberry flavor and chunks of gluten free chocolate sandwich cookies! Chocolate and blueberry are a great combo and this ice cream blends the flavors perfectly! Fresh or frozen blueberries can be used in this ice cream, so no worries if it isn't berry season! This homemade ice cream takes less than 30 minutes to make (minus freezing time) and no machine is needed! Best yet, this no-churn blueberry ice cream is gluten free, nut free, egg free and can be made vegan with a few tweaks.
Servings: 8
Calories: 576kcal
Ingredients
- 2 cups blueberries fresh or frozen (10.44 ounces)
- 1 cup granulated sugar
- 2 pinches kosher salt (reserve 1 pinch for the ice cream)
- 14 ounces sweetened condensed milk
- 2 cups heavy whipping cream
- 14 chocolate sandwich cookies broken into chunks (reserve 4 full size cookies for the top
Instructions
- Place the 2 cups blueberries, 1 cup granulated sugar and 1 pinch kosher salt together in a saucepan set over medium heat.
- Cook (stirring frequently and smashing the blueberries with the back of a spoon) for about 5 min until it begins to boil.Once boiling, turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
- Remove from the heat and carefully use an immersion blender to blend the blueberries.If you don't have an immersion blender, carefully pour the blueberries into a blender and blend.
- Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the blueberry chunks with the back of a spoon to get all the liquid out.If you like, pour the mixture through the colander again to make sure there are zero chunks.Set aside to cool. About 20 minutes while you prep the other ingredients.
- In a large bowl, use a spatula or whisk to combine the cool strained blueberries, the 14 ounces sweetened condensed milk and the remaining 1 pinch of kosher salt.
- In a separate large bowl, using a whisk or a hand mixer, beat the 2 cups heavy cream until soft peaks form.
- Once soft peaks form, pour the blueberry sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks form.Make sure not to over whisk. Stop as soon as you get a stiff peak.
- Break 10 chocolate sandwich cookies into chunks and using a spatula, slowly stir in the cookie chunks into the ice cream until all combined.You want large cookie chunks, not tiny crumbs. I break each cookie into 3-4 pieces.Do not over-stir or the beautiful purple ice cream will become muddy.
- Using the spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container and smooth the top using the back of a spoon. Break 4 more cookies and gently press all the chunks down into the top of the ice cream but don’t submerge them. Cover and freeze overnight. Enjoy!
Video
Notes
Vegan: Use a vegan sugar, vegan sweetened condensed milk, dairy-free heavy whipping cream and vegan/gf chocolate sandwich cookies.
Storing: Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container for up to 14 days.. If using a loaf pan, cover the top with plastic wrap and then aluminum foil.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 576kcal | Carbohydrates: 74g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 258mg | Potassium: 319mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1028IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 3mg