Ice cream is my fave. I scream for ice cream in the middle of winter, I love it so much. Now that it’s super hot outside, I don’t look so crazy eating it. 🙂 I was happy to find this no-ice-cream-maker recipe. I was even happier when I tasted the ice cream. So. Good. Creamy and filled with the flavor of Oreos, what’s not to love?
No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream
From: Averie Cooks
Yield: about 2 quarts
Prep Time: 10 minutes
Total Time: 6+ hours, for chilling
24 Golden Oreos or vanilla-flavored sandwich cookies, coarsely chopped
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract (clear extract works the best)
1 teaspoon almond extract
2 cups heavy whipping cream (if using an ice cream maker, use 4 cups)
3/4 cup+ sprinkles
Chop up your Oreos and set them aside. Add the sweetened condensed milk, vanilla extract, and almond extract to a large bowl. Stir and set aside. In the bowl of a stand mixer with a whisk attachment (a hand-mixer or a hand-whisk will work too, they just might take a little longer), whisk up the heavy cream on high power until very stiff peaks form, about 5 minutes.
Fold half of the whipped cream to the condensed milk mixture. Do this gently to keep the cream as fluffy as possible. Add the rest of the cream and gently fold until the mixture is smooth, yet fluffy.
Carefully stir in the chopped cookies and sprinkles until evenly distributed. If the ice cream isn’t already in a freezer-safe bowl, transfer it to one. Cover with plastic wrap and freeze for at least 6 hours. When the ice cream is solid and ready to eat, take the it out of the freezer and allow about 5 minutes to soften before serving. Keep in an airtight container for up to 3 months.
If you are using an ice cream maker, add 4 cups of heavy cream to the sweetened condensed milk, vanilla extract, and almond extract. Follow the directions on your ice cream maker and then add the cookies and sprinkles. Stir to combine and store in an air-tight container in the freezer.