Oreo Ice Cream
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! It's the easiest and most delish cookies and cream ice cream recipe that any Oreo fan will love! As always, it’s gluten free, nut free and egg free!
Servings: 8
Calories: 373kcal
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 pinch kosher salt
- 2 cups heavy whipping cream
- 14 gluten free chocolate sandwich cookies , broken into chunks (reserve 4 full size cookies for the top)
Instructions
- In a large bowl, using a spatula, combine the 14 ounces sweetened condensed milk, 2 teaspoons pure vanilla extract and the 1 pinch of kosher salt until combined.
- In a separate large bowl, using a whisk or a hand mixer, mix the 2 cups heavy cream until soft peaks form.
- Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream.Whisk everything together until stiff peaks form. Stop immediately when you see a stiff peak. Do not over whisk.
- Using your hands, break 10 gluten free chocolate sandwich cookies into the liquid ice cream. Use the spatula to fold the cookie chunks in. You want large cookie chunks, not tiny crumbs. I break each cookie into 3-4 pieces
- Pour the ice cream into a 9 x 5 loaf pan or freezer safe ice cream container. Smooth the top of the ice cream 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.
- If using a loaf pan, 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. Enjoy!
Notes
Vegan: Use a dairy free heavy whipping cream, sweetened condensed coconut milk that's also gluten free and vegan and vegan chocolate sandwich cookies.
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.
Nutrition
Calories: 373kcal | Carbohydrates: 30g | Protein: 6g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 90mg | Potassium: 242mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 1mg