Why does no churn ice cream work?

No churn ice cream is made with a base of heavy cream and sweetened condensed milk. The heavy cream is whipped to incorporate air into the mixture for a light and smooth texture. And the sweetened condensed milk helps prevent ice crystals from forming, resulting in an ultra creamy consistency.

Why is my ice cream soft or runny?

If your ice cream is runny, give it a few more hours in the fridge. If it's still too soft, you might have under-whipped your heavy cream. Make sure you whip the cream until stiff peaks. The ridges in the cream should hold their shape without collapsing.

How long can I store oreo ice cream?

As no churn ice cream can lose some of its texture after awhile, I recommend enjoying this ice cream within five days. But it will keep in the freezer for up to two weeks.

Easy Oreo Ice Cream (No Churn) - Whisked Away Kitchen

Description

You’ll need just four ingredients for this indulgent no churn oreo ice cream!

Ingredients

sweetened condensed milk 14 oz (400 g)
vanilla extract 2 tsp
heavy cream 2 c (470 ml)
oreos, roughly crushed* 15 cookies
(plus 3-4 additional cookies for topping)

Instructions

In a large bowl, mix together the sweetened condensed milk with the vanilla extract. Set aside.
In a separate bowl, use a hand mixer or stand mixer fitted with a whisk attachment to beat the heavy cream on medium-high speed until stiff peaks* form.
Gently fold the heavy cream into the condensed milk with a spatula.
Carefully mix in the oreo pieces.
Pour the ice cream into your ice cream container. I recommend a 9×5 inch (23×13 cm) loaf pan, but any freezer safe container will work.
Sprinkle additional crushed oreos over the top if desired. Cover with plastic wrap and place in the freezer for at least six hours or until scoopable.

Notes

Crushing the oreos: To crush the oreos, I place them in a ziplock bag and then use a rolling pin to break them into pieces. Alternatively, you can pulse the oreos in a food processor briefly. Just make sure not to overdo it! This ice cream is best with lots of larger oreo chunks.

Beating the cream to stiff peaks: The heavy cream is ready when stiff peaks form. When you lift the beaters or whisk, the peaks or ridges in the cream will hold their shape without collapsing.

Equipment: No ice cream maker needed for this recipe! You’ll just need a freezer safe container to store your ice cream. I prefer a 9×5 inch (23×13 cm) loaf pan.

Storing: This ice cream can be stored covered in the freezer and is best enjoyed within two weeks.

Category: dessert
Method: ice cream
Cuisine: american

Keywords: oreo ice cream, no churn oreo ice cream, cookies and cream ice cream