Quick Homemade Chocolate Oreo Ice Cream
Who doesn't love oreo ice cream in a delicious waffle cone?? This Chocolate Oreo Ice Cream is no-churn and only has a few ingredients made with an electric mixer in just a few minutes. Let the ice cream freeze for at least 6 hours and you have a delicious creamy ice cream on hot summer days!
Equipment
- 1 Electric or Hand mixer
- 1 metal ice cream dish or bread pan
Ingredients
- 2 1/2 cups heavy cream
- 1/3 cup unsweetened cocoa powder
- 1 (14 oz) can non-fat Sweetened Condensed Milk (use less to taste as desired)
- 1 TBSP vanilla Extract
- 1 tsp course salt
- 16-20 Oreo Cookies (or gluten-free chocolate sandwich cookies)
Instructions
- Pour 2 1/2 cups of heavy cream, 1/3 cup unsweetened cocoa powder, can of sweetened condensed milk, 1 TBSP vanilla extract, and 1 tsp course salt into a large bowl for mixing.
- Use electric mixer or hand mixor and blend on low until cocoa powder mixes into liquid and settles a little (or cocoa powder will blow all over). Then, blend on high until liquid thickens, for about 3 minutes.
- Once mixture is thick almost a pudding consistency, crush up, all but 4-5 oreos (about 16 ) into small pieces into the mixture. Fold cookies into mixture with a spatula or wood spoon until mixed through out.
- Pour thick chocolate Oreo mixture into a metal ice cream container, crush remaining oreos on top, and freeze for at least 6 hours before enjoying!
Notes
** Can leave in freezer uncovered for up to one week.