No-Churn Oreo Cookies ‘n’ Cream Ice Cream

Vanilla ice cream speckled with crushed Oreo cookies. No-machine and no-churn recipe perfect for whenever you crave ice cream! 

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It’s no lie that I LOVE ice cream. I don’t think there is flavour I don’t like! But if I had to pick a few of my favourites, Nutella and cookies ‘n cream would top the list. I’ve already shared a delicious, 4-ingredient AND no-churn Nutella ice cream recipe on the blog (you should definitely make that too!), and as I was craving homemade ice cream, it seemed the perfect opportunity to whip up a quick batch of Oreo ice cream!

As the warmer weather is coming, this ice cream would be great to make and enjoy when it’s too hot to bake. The other bonus, the recipe only requires 4 ingredients to make!

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Like all my no-churn ice cream recipes, this Oreo variation starts off with a vanilla base. Whisk together double cream and vanilla until soft peaks form. Then fold through a can of condensed milk, followed by crushed Oreo cookies. Simple. Easy. Delicious.

Spread the ice cream mixture out into a tin, cover and leave to freeze until firm. Patiently wait – this is definitely the hardest part!

Creamy with a sweet vanilla flavour and crushed Oreo chunks in every single mouthful, this ice cream will make a delicious treat anytime! It’s ridiculously delicious and SO easy to make! Grab the ingredients, head into your kitchen and go make this NOW!

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Creamy, chocolatey and with chunks of cookies ‘n cream in each bite. This is definitely my BEST no-churn recipe to date! I’ll definitely be making it all summer long!

Ingredients –

500ml (approx. 2 cups) double cream (heavy cream), chilled 

1 1/2 tsp vanilla extract

1 x 397g (14oz) can sweetened condensed milk

18-20 Oreos, crushed + extra for decoration

Method –

1. Whisk the cream and vanilla until soft peaks form.

2. Add the condensed milk and fold until incorporated.

3. Fold in the crushed Oreos and mix to combine.

4. Spread the ice cream mixture out into a regular sized loaf tin or large airtight container. Scatter over a few extra Oreo crumbs and cover.

5. Freeze for at least 6 hours or until firm and scoop-able. Overnight for best results. Once ready to serve, scoop into waffle cones or bowls and enjoy!

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LOVE ICE CREAM? Try these other amazing recipes!

Speculoos Cookie Butter Ice Cream

Nutella Ice Cream

Strawberry Shortbread Ice Cream

You can also follow What Jessica Baked Next on Instagram, Twitter, Pinterest and Facebook!

Enjoy the recipe everyone!

jess

Strawberry Cheesecake Ice Cream {No-Machine}

This no-churn, no-machine Strawberry Swirl Cheesecake Ice-Cream is super delicious and makes a great summer treat! Easy to make, and like most my ice-cream recipes this one is completely no-churn and only requires a handful of ingredients to make. I decided to post another ice cream recipe as my Melba Popsicles were really well received by you all, so thank you to everyone who left me some lovely comments- I really appreciate it! So, as my ice-cream recipes have been so popular with you all and lots of my readers have been asking me to share more strawberry recipes I knew more ice-cream was the perfect choice for today! Strawberry Cheesecake was my favourite flavour on to enjoy whilst I was on holiday last year, so I thought it would be great to make my own! I wasn’t disappointed, as this ice-cream was so, so good!

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Just as creamy and delicious as ice-cream you can buy in the supermarket. I have to say this recipe tastes exactly like Häagen-Dazs ice-cream, but better (of course)! It’s lush, especially best scooped into a waffle cone or served in a bowl with lots of extra strawberries. (Also, let me apologise for the TERRIBLE pictures. My lighting was bad because it’s been super dark! So I found it hard to photograph my ice-cream before it started melting, but the taste definitely made up for those downfalls!…)

strawberriesice cream strawberriesIngredients-

Strawberry Syrup- 

225g of strawberries, hulled & chopped into small pieces 

50g of caster sugar

55ml of hot water

Ice Cream Base- 

1x 397g can of sweetened condensed milk

300ml of double cream, chilled 

250g of full-fat soft cream cheese (must be at room temp) 

1 tsp of pure vanilla extract

Biscuit Crumble-

75g of digestive biscuits, finely crushed

30g (1tbsp) of unsalted butter, melted

Method-

  1. To make the strawberry syrup: Place the chopped strawberries, sugar and hot water in a small saucepan. Heat gently, allowing the sugar to completely dissolve (stir occasionally). When there’s no sugar granules left, bring the mixture up to the simmer. Simmer gently for 5 minutes. Then blitz in a food processor/blender until smooth. Pass through a sieve into a bowl to extract the seeds. Then cool down and place in the fridge until cold and slightly thickened.

2. To make the Ice-Cream base: Whisk the cream and vanilla until just starting to thicken. Add the really soft cream cheese and then whisk for just a few moments to combine until smooth. Fold in the condensed milk.

3. For the biscuit crumbles: Mix together the crushed biscuit and melted butter.

4. To assemble: Fold in half the biscuit into the ice-cream base with half the syrup. Swirl the syrup around a little to combine the flavour throughout. Then pour into a regular loaf tin.

5. Finish by sprinkling over the remaining biscuit crumbs and swirling in the strawberry syrup. Cover with cling film and then really carefully place in the freezer for at least 6 hours or overnight. To serve- Allow to thaw for 5 minutes, then scoop into waffle cones or into bowls. ENJOY!

 

Enjoy and have a great weekend guys!

jess