Ingredients
Scale
- 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
Instructions
- 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.
