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Oreo ice cream

Homemade Oreo ice cream with chunks of chocolate sandwich biscuits, served from a loaf tin

Oreo ice cream

Name: Oreo ice cream
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 2 x 156g packs of Oreos; 700ml double cream; 397g can condensed milk

Helena Busiakiewicz

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Serves 8

Easy

Prep: 10 mins

plus 5 hrs freezing

A star rating of 5 out of 5.3 ratingsRate

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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

Freezable

Egg-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 x 156g packs of Oreos
700ml double cream
397g can condensed milk

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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.

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A star rating of 5 out of 5.3 ratings

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