Oreo ice cream
Serves 8
Easy
Prep:
plus 5 hrs freezing
Need a cooling treat for very little effort? Try making this no-churn ice cream, then serve as an Oreo sundae with melted dark chocolate, whipped cream and a wafer
Skip to ingredients
Units:
- 2 x 156g packs of Oreos
- 700ml double cream
- 397g can condensed milk
Nutrition: Per serving
- kcal765
- fat58g
- saturates34g
- carbs53g
- sugars41g
- fibre1g
- protein7g
- salt0.47g
Method
step 1
Tip a 156g pack of Oreos into a mini food processor and blitz to a fine crumb.
step 2
Pour the double cream, condensed milk and a small pinch of salt into a large bowl, then whip to medium peaks using an electric whisk – it should be thick and creamy. Mix through the Oreo crumbs.
step 3
Break in roughly 75g of the remaining Oreos and use a spatula to gently fold them through. Scrape the mixture into a loaf tin or large airtight container, smooth the surface, then break over the remaining Oreos. Freeze for 5 hrs until solid. Remove from the freezer 20 mins before serving to make it easier to scoop. Will keep frozen for up to three months.
