August 31, 2016

Oreo Ice Cream- No Churn Using 4 Ingredients

Summer is passing by real quick, so I thought why not make the most of it and try making some ice creams. So, the other day I made some no churn oreo ice cream and it was amazing! It was finished in 2 days itself. Next on my list is some cookie dough ice cream. Stay tuned for that one..

I might be getting an OTG in a few days and I would be doing a lot of baking then so I will be making a bunch of ice creams beforehand so expect a lot of ice cream recipes coming up on the blog.

There are a lot more ice cream recipes on my blog, check 'em out-


  • Non-dairy whipping cream- 1 cup or 200ml 
  • Sweetened condensed milk- 5 tbsp
  • Oreo cookies- 8 to 10
  • Vanilla extract- 1 tsp

How to Make it:

  • Take a huge mixing bowl and add in some chilled cream. Whisk it until it is frothy/ bubbly. 
  • Add in vanilla extract and whisk it gently to mix the vanilla with the cream. Then, add in condensed milk and whisk the cream until it's double in volume.
  • After the cream is double in volume, whisk it until it reaches the soft plop stage (check the video below to clarify what exactly is a soft plop stage).
  • Then, break the oreo cookies into small chunks and add them to the cream. Mix the oreo chunks well so that they're not accumulated at one place.
  • Freeze the ice cream for 6 to 8 hours or overnight. After it's fully frozen, it's ready to be served.

Send in pictures on facebook, instagram or twitter if you try this recipe :)

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