No Churn Strawberry Oreo Ice Cream
User Reviews
5
No Churn Strawberry Oreo Ice Cream
Description
No Churn Strawberry Oreo Ice Cream combines fresh strawberries cooked down with sugar into a chunky sauce that is cooled and then mixed with whipped heavy cream, sweetened condensed milk, vanilla, and a pinch of salt. Crushed Oreo cookies fold into this mixture to provide chocolate crunch throughout the frozen ice cream. The recipe requires no special equipment beyond an electric mixer to whip the cream. After folding in the cooled strawberry puree and crushed Oreos, the mixture is poured into a loaf pan or container to freeze until firm.
The ice cream creates a creamy frozen dessert with bursts of strawberry flavor and chocolate cookie texture. It balances sweet and tart notes from the fruit and cookies. You can save a few whole Oreo cookies or extra strawberry puree to garnish the top before freezing.
This dessert is ideal for those who want to avoid ice cream machines or complicated custard recipes but still enjoy homemade ice cream featuring fresh fruit and playful cookie mix-ins. The recipe makes a good-sized loaf pan suitable for several servings.
Ingredients
- 2 cups strawberries chopped
- 3 tablespoons sugar
- 15 Oreo cookies plus a few extra for topping
- 1 ½ cups heavy cream cold
- ⅔ cup sweetened condensed milk
- 2 teaspoons vanilla extract
- pinch salt
Instructions
- Place the strawberries and the sugar in a saucepan over medium-low heat. Stir to combine and then let the strawberries cook until they are saucy and juicy, stirring often, about 8 to 10 minutes. You can mash some of the berries as you go! Essentially you want a somewhat chunky strawberry sauce. You can also blend the mixture if you’d like it smooth. Remove the mixture from the heat and let it cool completely.
- Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.
- Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Beat in the cooled strawberry puree. Use a spatula to fold in the crushed oreo cookies, stirring until combined.
- Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container. If desired, throw a few whole oreo cookies on top or any extra strawberry puree from the bowl!
- Freeze for at least 6 hours before scooping and serving. After the initial set in the freezer, this does get a bit hard to scoop, so I’d suggest removing it about 20 minutes or so before you’d like to scoop it!
User Reviews
Overall Rating
5
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