COOKIES AND CREAM ICE CREAM (No-Churn) with all gaps closed:
INGREDIENTS
2 cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
1 tsp pure vanilla extract
18 Oreo cookies (crushed)
INSTRUCTIONS
1. In a large mixing bowl, whip the cold heavy cream with a hand or stand mixer on high speed until stiff peaks form (about 3–4 minutes).
2. In a separate bowl, combine the sweetened condensed milk and vanilla extract. Mix until smooth.
3. Gently fold the whipped cream into the condensed milk mixture in 2–3 additions, being careful not to deflate the whipped cream.
4. Fold in the crushed Oreos, reserving a few for topping.
5. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and sprinkle remaining Oreos on top.
6. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
TO SERVE
Scoop and enjoy as-is or with chocolate sauce, waffle cones, or more Oreo chunks!
