Slow Churn Oreo Ice Cream
This Slow Churn Oreo Ice Cream is incredibly rich and creamy, packed with Oreos and super easy to make! It's such a delicious summer treat!
Ingredients
- 1 14-oz. can sweetened condensed milk
- 2 tsp. vanilla extract
- 1/8 tsp. salt
- 2 cups cold heavy cream
- 24 Peanut Butter Oreo Cookies, slightly crushed
Instructions
- Place your stand mixing bowl and whisk attachment in your freezer for 20 minutes. If you don't have a stand mixer you can use a regular mixing bowl and beaters from a hand mixer.
- Add your sweetened condensed milk to another medium bowl. Whisk in your vanilla extract and salt until smooth and well combined.
- Add your cold heavy cream to your chilled bowl. Whip the heavy cream on low at first and then increase the speed to high and continue whipping until stiff peaks form.
- Pour the condensed milk mixture into the heavy cream and gently fold the mixtures together. Fold in your Oreo cookie pieces until well distributed. Transfer the ice cream to a 9x5 loaf pan or something similar. Place a piece of plastic wrap over the top of the ice cream and then place in the freezer for at least 5 hours or preferably overnight before scooping and enjoying.
Notes
As I mentioned above, use whatever flavor Oreo is your favorite. They've got so many flavors.
If you don't have a stand mixer, a hand mixer will work just fine.