No Churn Oreo Ice Cream

Step 1

Add 10 Oreo cookies to a food processor (or place in a zip top bag and use a rolling pin to crush) and pulse until the Oreos are a medium/fine crumb. Place in a medium size bowl and set aside.

Step 2

Now add 15 Oreo cookies to the food processor and pulse until coarsely chopped. You want some big chunks. (You can also just chop the Oreos with a knife, or place them in a zip top bag and use a rolling pin to break them into coarse pieces).

Step 3

Using an electric mixer, or a stand mixer fitted with the whisk attachment, whip the heavy cream and vanilla until stiff peaks form. About 2-3 minutes. *

Step 4

Add the sweetened condensed milk to the whipped cream. Fold to combine.

Step 5

Add the mini chocolate chips, crushed Oreos, and chopped Oreos to the mixture. Stir to combine.

Step 6

Pour the "ice cream" mixture into a freezer safe container. I use a bread pan because it fits the contents perfectly! Top with additional Oreos and mini chocolate chips if desired. Cover with plastic wrap and aluminum foil.

Step 7

Freeze overnight or for 6 hours.