No Churn Oreo Ice Cream -

Prep Time:10

Freeze Time:12

Total Time:12 10

In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy whipping cream for about 3 minutes or until medium peaks form. *See note. Add in the vanilla paste and sea salt, and mix for about 1 additional minute, until the mixture holds stiff peaks.
Add in half of the crushed oreos. Gently fold the condensed milk into the whipped cream. Before the mixture is completely mixed together, add the rest of the crushed oreo to bowl and gently fold until combined. Use a baking spatula to pour the ice cream into a 1 quart freezer-safe container. Freeze for 12-24 hours. Top the ice cream with extra toppings before serving.

An electric hand mixer can be used to whipped the heavy cream as well
This recipe makes 8 servings (2 scoops per person) or 6 servings (3 scoops per person).

Servings: 8

Calories: 422kcal