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no churn strawberry oreo ice cream



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Prep Time: 30 minutes

Total: 390 minutes


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Step 1

Place the strawberries and the sugar in a saucepan over medium-low heat. Stir to combine and then let the strawberries cook until they are saucy and juicy, stirring often, about 8 to 10 minutes. You can mash some of the berries as you go! Essentially you want a somewhat chunky strawberry sauce. You can also blend the mixture if you’d like it smooth. Remove the mixture from the heat and let it cool completely.

Step 2

Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.

Step 3

Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Beat in the cooled strawberry puree. Use a spatula to fold in the crushed oreo cookies, stirring until combined.

Step 4

Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container. If desired, throw a few whole oreo cookies on top or any extra strawberry puree from the bowl!

Step 5

Freeze for at least 6 hours before scooping and serving. After the initial set in the freezer, this does get a bit hard to scoop, so I’d suggest removing it about 20 minutes or so before you’d like to scoop it!

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