Summer is passing by real quick, so I thought why not make the most of it and try making some ice creams. So, the other day I made some no churn oreo ice cream and it was amazing! It was finished in 2 days itself. Next on my list is some cookie dough ice cream. Stay tuned for that one..
I might be getting an OTG in a few days and I would be doing a lot of baking then so I will be making a bunch of ice creams beforehand so expect a lot of ice cream recipes coming up on the blog.
There are a lot more ice cream recipes on my blog, check ’em out-
Chocolate and cookies ice cream recipe
Strawberry ice cream using jello powder
3 ingredients eggless vanilla ice cream
Strawberry cheesecake ice cream
Mint and oreo ice cream
Strawberry ice cream using jello powder
3 ingredients eggless vanilla ice cream
Strawberry cheesecake ice cream
Mint and oreo ice cream
Ingredients:
- Non-dairy whipping cream- 1 cup or 200ml
- Sweetened condensed milk- 5 tbsp
- Oreo cookies- 8 to 10
- Vanilla extract- 1 tsp
How to Make it:
- Take a huge mixing bowl and add in some chilled cream. Whisk it until it is frothy/ bubbly.
- Add in vanilla extract and whisk it gently to mix the vanilla with the cream. Then, add in condensed milk and whisk the cream until it’s double in volume.
- After the cream is double in volume, whisk it until it reaches the soft plop stage (check the video below to clarify what exactly is a soft plop stage).
- Then, break the oreo cookies into small chunks and add them to the cream. Mix the oreo chunks well so that they’re not accumulated at one place.
- Freeze the ice cream for 6 to 8 hours or overnight. After it’s fully frozen, it’s ready to be served.
Send in pictures on facebook, instagram or twitter if you try this recipe 🙂
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