Salted Cookies and Cream No Churn Ice Cream
Serves 125 mins prep30 mins cook
This recipe presents my answer to the desperate issue of too few cookies in my cookies and cream, an issue I’ve encountered far too often when out for ice cream. I’ve simply been burned too many times. This is cookies and cream, my way, meaning the b
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Instructions
1. Make the Oreo base: Crack open 6 oreo cookies and scrape out the cream centers (you can eat or discard the cream). Place the cookies (without cream) in a resealable plastic bag and smash until very finely ground—like the size of drip coffee grinds. Place the ground oreos in a large bowl and stir in the entire contents of 14 ounce can condensed milk, 2 teaspoons vanilla extract, 1 teaspoon kosher salt and 4 ounces mascarpone cheese until well combined and speckled. Add the remaining 25 cookies to the bag (cream filling and all) and lightly bash to break them into ½- ish pieces 2. Whip the cream: In a large bowl with an electric hand mixer or in the bowl of a stand mixer, whip 2 cups heavy cream until medium peaks form (the whip cream should stand up and hold a peak off the tines of your whisk—don’t over whip to the point of turning the cream grainy. It should look pillowy and smooth. Using a spatula, gently fold the whipped cream into the condensed milk mixture until mostly no streaks remain. Add all of the remaining crushed cookies except for one handful (those will go on top) and stir gently a few more times to incorporate. 3. Freeze: Scrape the contents into a 9 x 5” loaf pan. Top with the reserved crushed cookies. Freeze overnight or until very firm (this will take at least 12 hours). Scoop and serve!! Cover with plastic wrap and keep frozen.View original recipe