Ingredients:

• 18 Oreo cookies, divided: Oreo cookies are the star of this recipe, providing a delightful crunch and creamy filling. The cookies are divided into two parts: 9 crushed into crumbs to blend into the ice cream base and 9 broken into chunks to be folded in for extra texture.
• 1 can (14oz/400g) sweetened condensed milk: This sweet ingredient adds richness and creaminess to the ice cream. It helps to sweeten the mixture and keeps the ice cream smooth and scoopable.
• 2 cups (480ml) heavy cream, cold: Heavy cream is whipped to create a light and airy base. The cold cream helps achieve the perfect consistency when whipped, making the ice cream creamy and rich.

Instructions:

1. Prepare the Oreo Cookies:
   • Crush the Cookies: Start by placing 9 Oreo cookies into a resealable plastic bag. Using a rolling pin or the back of a spoon, crush the cookies into fine crumbs. These crumbs will be mixed into the ice cream base, adding that classic cookies and cream flavor.
   • Break the Remaining Cookies: Take the remaining 9 Oreo cookies and break them into larger chunks. These chunks will add extra texture and bits of Oreo throughout the ice cream.
2. Make the Ice Cream Base:
   • Whip the Heavy Cream: Pour the cold heavy cream into a large mixing bowl. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. The cream should be thick and hold its shape but remain smooth.
   • Incorporate Sweetened Condensed Milk: Gently fold the sweetened condensed milk into the whipped cream. Use a spatula to combine them without deflating the cream too much. This mixture will be the base of your ice cream.
   • Add Oreo Crumbs: Gently fold in the crushed Oreo crumbs, making sure they are evenly distributed throughout the cream mixture.
3. Assemble the Ice Cream:
   • Fold in Oreo Chunks: Add the broken Oreo chunks to the mixture. Fold them in gently to distribute the chunks throughout the ice cream without over-mixing.
   • Transfer to a Container: Pour the ice cream mixture into a loaf pan or an airtight container. Smooth the top with a spatula. If desired, sprinkle a few additional Oreo crumbs on top for extra texture and visual appeal.
4. Freeze the Ice Cream:
   • Chill for 4-6 Hours: Cover the container with a lid or plastic wrap. Place it in the freezer and let the ice cream freeze for at least 4-6 hours, or until it is firm and ready to scoop. For best results, freeze overnight.
5. Serve and Enjoy:
   • Scoop and Serve: Once the ice cream is fully frozen, scoop it into bowls or cones. The creamy texture combined with chunks of Oreo will make each bite a delightful experience.

Tips and Variations:

• Flavor Variations: Experiment with different flavors of Oreo cookies, such as mint or peanut butter, to create unique versions of this ice cream.
• Extra Ingredients: Add mix-ins like chocolate chips, mini marshmallows, or swirls of caramel sauce for extra indulgence.
• Serving Suggestions: Serve your Oreo ice cream with a drizzle of chocolate syrup or hot fudge for an extra decadent treat. Garnish with additional crushed Oreos or a sprig of mint for a touch of elegance.

Storage:

• Keep It Fresh: Store the ice cream in an airtight container in the freezer. It will stay fresh for up to 2 weeks. To prevent ice crystals from forming, press plastic wrap directly onto the surface of the ice cream before sealing the container.

Nutritional Information:

• Serving Size: Approximately 1/2 cup
• Calories: 250-300 per serving (depending on exact ingredients and portion sizes)
• Fat: 20g
• Sugar: 25g
• Protein: 3g

Conclusion:

This easy homemade Oreo ice cream is a crowd-pleaser that combines simplicity with deliciousness. The creamy base and chunks of Oreo create a dessert that’s both satisfying and indulgent. Whether you’re hosting a summer gathering or simply enjoying a treat at home, this recipe will surely delight your taste buds and impress your family and friends. Enjoy every creamy, crunchy bite of this classic favorite!