Instructions
1. In a large, chilled mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overmix, as it can turn into butter.
2. Gently fold in the chilled sweetened condensed milk and vanilla extract into the whipped cream until just combined. Be careful not to deflate the whipped cream too much.
3. Add the crushed Oreo cookies to the mixture and gently fold them in until evenly distributed. Don’t overmix; you want those chunks of deliciousness!
4. Transfer the ice cream mixture to a freezer-safe container (a loaf pan works perfectly).
5. Cover the container tightly with plastic wrap or a lid.
6. Freeze for at least 6 hours, or preferably overnight, until solid.
7. Scoop and enjoy your homemade, no-churn Oreo ice cream!
Short Tips
* For extra Oreo flavor, save a few crushed cookies to sprinkle on top right before serving.
* Chill your mixing bowl and whisk for 15-20 minutes before whipping the cream for quicker and fluffier results.
* Don’t be afraid to experiment! Add a drizzle of fudge or caramel sauce for an extra touch of indulgence.
* If your ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping.
* Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks.
