Few treats are so universally loved as ice cream. We really don’t ask people “do you like ice cream?” The question is usually “what is your favorite flavor of ice cream?” When someone asks me that question I always have the answer: cookies and cream. I’ve loved cookies and cream ice cream the most since I was a little four year old girl going to White Mountain Creamery in the Harrisburg, PA area. That is my first memory of my favorite ice cream flavor and also the inspiration for this No Churn OREO Dream Ice Cream.
I’ve seen so many recipes for no-churn ice cream on Pinterest as well as short recipe videos on Facebook. Honestly, it wasn’t an interesting concept to me. I imagined no-churn ice cream to be hard and grainy instead of smooth and silky. Still, the idea of making ice cream in a couple of minutes with just a few ingredients really intrigued me. When grocery shopping last week I grabbed the items needed to create my own version of this easy ice cream treat.
The result? W-O-W!
My husband said that this is actually the best ice cream he’s ever tasted. Seriously.
I found no-churn ice cream to not only be easy to make, but also to be the creamy consistency you would expect from a traditionally made ice cream.
The process begins with whipping fresh cream until stiff, then adding in a can of sweetened condensed milk:
That’s it! The base of the ice cream is simply whipped cream and sweetened condensed milk stirred together and frozen.
To create my desired cookies and cream flavor, I crushed Double Stuf OREOs and added them to the ice cream mixture:
But why stop here? Let’s take this ice cream way over the top, shall we? I layered the ice cream with chocolate, caramel, and marshmallow ice cream toppings:
A large Ziploc container turned out to be the perfect ice cream storage device:
Oooo… so yum!
- 3 cups heavy whipping cream, chilled
- 14 ounces sweetened condensed milk
- 25 Double Stuf OREO cookies, crushed
- 1/4 cup chocolate ice cream topping
- 1/4 cup caramel ice cream topping
- 1/3 cup marshmallow ice cream topping
- With an electric mixer, whip the whipping cream on medium-high speed until stiff peaks form.
- Gently stir the sweetened condensed milk into the whipped cream.
- Reserve 1/3 cup of the crushed OREO cookies and mix the remaining crushed cookies into the ice cream.
- Pour half of the ice cream into a plastic storage container. Top with half of the chocolate, caramel, and marshmallow ice cream toppings.
- Pour the remainder of the ice cream into the plastic container. Top with the reserved crushed OREOs and drizzle with the remaining ice cream toppings.
- Cover the container tightly with a lid and refrigerate for 2-4 hours until frozen through.
- Allow the ice cream to soften at room temperature for a few minutes before serving.
Makes 10 servings.
Now please friends, eat responsibly! This stuff is so good because it’s loaded with fat and sugar. This is a special treat, not dinner! (she reminds herself…) 🙂
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