No-Churn Chocolate & Oreo Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 2/3 cup cocoa powder
- 1 tsp vanilla
- 1 tsp espresso powder (optional)
- ¼ tsp sea salt (optional, but highly recommended)
- 15-20 Oreos, crumbled (about 2 cups), divided
Instructions
- Line a loaf pan with parchment paper and set it aside. Make sure there is room in your freezer for the pan to sit.
- Whip the heavy cream until medium-stiff peaks form in a stand mixer with the whisk attachment or a hand mixer. Do not over whip the cream!
- Combine the condensed milk, cocoa powder, vanilla, espresso powder, and salt in a separate bowl. Mix until well combined, and no clumps of cocoa powder remain.
- Pour the condensed milk mixture into the whipped cream. Using a rubber spatula, gently fold everything together. Do not over mix, or the whipped cream will deflate (think how sad deflated whipped cream would be).
- Fold in ¾ (about 1.5 cups) of the crumbed Oreos into the ice cream mixture and pour everything into the prepared loaf pan. Top with remaining Oreo crumbles.
- Freeze for at least 12 hours before serving. Enjoy!