Oreo Ice Cream

Preparation

Step 1: Whip the cream

Pour the cold heavy cream into a large bowl. Using an electric mixer, whip it into stiff peaks until it holds its shape. Be careful not to over-whip it into butter — stop as soon as it is firm and glossy.

The cream must be very cold (ideally taken out of the fridge 5 minutes before) for the best results. If your kitchen is warm, place the bowl over an ice bath.

Step 2: Fold in the condensed milk

Add the sweetened condensed milk and vanilla extract to the whipped cream. Gently fold with a spatula using bottom-to-top motions to avoid deflating the cream. Mix until smooth, airy, and evenly combined.

Taste and adjust the vanilla to your preference — the mixture should be sweet and fragrant.

Step 3: Prepare the Oreos

Place the Oreo cookies in a freezer bag and crush them coarsely using a rolling pin or a bottle. Aim for a mix of textures — some finely crushed, some in bigger chunks for crunch.

Reserve 3 to 4 whole Oreos for the final decoration. You can also scrape the white cream out of a few cookies and mix it separately into the ice cream.

Step 4: Assemble the ice cream

Fold the Oreo pieces into the vanilla mixture, distributing them evenly throughout. Pour the mixture into a loaf pan or a freezer-safe container.

Smooth the top with a spatula and press the reserved whole Oreos gently into the surface.

Step 5: Freeze

Place the container in the freezer for at least 4 hours, ideally overnight. The ice cream must be fully set before serving. If using a shallow container, freezing will be faster — about 3 hours minimum.

Cover with plastic wrap after the first hour to prevent ice crystals from forming on the surface.

Step 6: Serve

Remove the Oreo ice cream from the freezer 10 minutes before serving to make scooping easier. Serve generous scoops in bowls, topped with an extra Oreo cookie for garnish. A drizzle of chocolate or caramel sauce will make this irresistible dessert even more decadent.