Description
The best packaged cookie + the simplest smoothest ice cream you can make = your new favorite chocolate cookie chunk summer treat.
Ingredients
Scale
- 2 cups heavy cream (473 mL)
- 14 oz can sweetened condensed milk (414 mL)
- 2 tsp vanilla paste or extract
- ¼ tsp salt
- 12 Oreo cookies
Instructions
- Line the bottom of a 9″x5″ loaf pan with parchment.
- Pulse the cream, vanilla and salt in a blender for a few seconds at a time. Scrape down the sides with a spatula, then pulse for a few more seconds. Scrape down the sides one more time and pulse until the cream holds it’s shape on the spatula. In total, it should take about 20 seconds.
- Open up the can of sweetened condensed milk, then drizzle it down the side of the blender jar.
- Pulse once or twice for a second at a time to combine the sweetened condensed milk. You want a consistent, smooth but still light mixture.
- Place all the cookies in a ziploc bag. Seal the bag, then whack the cookies with a rolling pin to break them up into large chunks.
- Scrape the cream into a large bowl, then pour in all but a handful of the cookies. Fold the cookies into the cream.
- Smooth the ice cream into the prepared pan, then scatter the rest of the cookies on top.
- Cover with a piece of plastic wrap.
- Pop the pan in the freezer and freeze overnight, or at least 8 hours.
- After freezing, feel free to transfer the ice cream to a lidded freezable container like a Pyrex or a Tovolo tub for longer storage.
Notes
Pick your cookie: while Oreo is probably the tastiest choice, use whatever cookie you’d like. I think Keebler Fudge Stripes or Teddy Grahams are both good choices.
- Prep Time: 3 minutes
- Additional Time: 8 hours
- Cook Time: 0 hours
- Category: Ice Cream
- Cuisine: American