This ice cream with chocolate cookie pieces is a winner – super easy to make with just 3 ingredients, and you don’t even need an ice cream maker or raw eggs.
2 cups (500 grams) well-chilled heavy cream
1 can (14 ounces or 400 grams) sweetened condensed milk, well-chilled
5.3 ounces (150 grams) Oreo double-stuffed cookies (about 1 sleeve)
Pulse about one-third of the Oreos in a food processor or similar device to make crumbs. Roughly chop the remaining cookies (including the filling) with a large sharp knife – as finely or coarsely as you like. Set aside a spoonful of cookie pieces for topping.
Whip the well-chilled heavy cream until it’s halfway to stiff peaks. While whipping, gradually add the well-chilled sweetened condensed milk and continue to beat until it’s thick and creamy. Gently fold in the Oreo crumbs and cookie pieces using a spatula.
Transfer the ice cream mixture into a large container or several freezer-safe containers with lids. Sprinkle the reserved chopped cookies on top, and freeze for about 5 hours. Take it out of the freezer a few minutes before serving.
Make sure to use sweetened condensed milk, as it has a different consistency than regular milk.
You can replace the heavy cream with a mixture of 1 cup (200 grams) heavy cream, 1 cup (200 grams) reduced-fat cream cheese, and 1/2 cup (100 grams) sour cream if you prefer. The texture may be slightly different.
If you want to use an ice cream maker (not necessary for a creamy texture), be aware that the result may be closer to chocolate ice cream because the cookie pieces will be further ground as the ice cream is constantly stirred. Alternatively, churn the ice cream mixture without the double-stuffed cookies and fold in the pieces towards the end.
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