Freeze time: Ideally overnight, but at least: 6hrs
Total Time 6hrs20mins
Course Dessert, Snack
Servings 16scoops (approx.)
Electric hand/stand mixer with whisk attachment
1kg/2lb loaf tin
1tincondensed milk397g sized tin
300gOreoschopped/crushed and divided: 250g for ice cream mixture, 50g to sprinkle on top
Chop your Oreos with a knife or pulse in a food processor. You could also place them in a ziplock/sandwich bag and crush with a rolling pin. Whatever method you choose, you should end up with a mixture of finely crushed and larger chunks of Oreos.
Divide the crushed Oreos so that you have 250g for the ice cream mixture and 50g to sprinkle on top later (once you've poured it into your loaf tin).
Pour the double cream, condensed milk and vanilla extract into the bowl of your stand mixer (or large bowl if using an electric hand whisk) and with the whisk attachment fitted, whisk on medium-high speed until thickened to the point it holds soft peaks. This takes around 4 minutes on setting 7 on my KitchenAid stand mixer.
Using a spatula, gently fold the 250g of crushed Oreos into this mixture until well combined and distributed.
Pour the mixture into your 1kg/2lb loaf tin and fill it all the way to the top. There will be some extra mixture; I pour this into a small plastic container.
Sprinkle the remaining 50g of crushed Oreos on top of the ice cream in the loaf tin (and leftover ice cream too if you like).
Double wrap the loaf tin tightly in film and store in the freezer. Cover the leftover ice cream with the lid of the plastic container or film if you used a different type of storage.
Leave to firm up in the freezer for at least 6 hours or ideally overnight.
It can be quite firm when you come to serve it, but should be easier to scoop after 5 minutes left at room temperature. However, it can melt quite quickly so keep the loaf tin in the freezer between servings.
Best eaten within 3-4 weeks.
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