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No Churn Oreo Ice Cream- Vanilla or Chocolate

I have more ice cream makers than any home cook should own; 2 frozen bowl varieties and 1 compressor type. I love to make ice cream the labor intensive way, making a thick creme anglaise base, chilling it, churning it and all that jazz, but no churn ice cream is simple, easy and  something every one already has the equipment to do. There are hundreds of different flavors you can make, but today I wanted Oreo Ice Cream, and I wanted it badly enough to make it in two different varieties; Vanilla and Chocolate.

No churn ice cream uses 3 basic ingredients; sweetened condensed milk, whipped cream, and alcohol.  The sweetened condensed milk takes the place of the sweetened base. The whipped cream brings the airy, creamy texture. The alcohol prevents the mixture from freezing solid as a rock. Freeze it, and your result is creamy, scoopable, and melt in your mouth delicious.

My favorite brand of sweetened condensed milk to use is Eagle Brand; it seems to be consistently the thickest of all the brands I purchase and makes for a truly luscious ice cream as a result. 

Vanilla No Churn Oreo Ice Cream
Ingredients:

2 cups of whipping cream, whipped to soft peaks
1 can of sweetened condensed milk
1 tablespoon dark spiced rum
2 teaspoons vanilla bean paste (or extract)
18 crushed Oreos (big and small pieces, I recommend Double Stuff)

Method:

Whip your whipping cream to soft peaks. Place your Oreos in a plastic bag and bash with a rolling pin until you get both small and large pieces. Gently fold the whipped cream and sweetened condensed milk together. Add the rum, vanilla paste, and cookie crumbs and gently incorporate thoroughly. Put into a plastic container with a tight seal. Place the container into a ziplock bag and freeze for 6 hours or overnight. The addition of the plastic bag prevents freezer burn and also helps to keep the ice cream from freezing rock solid. Scoop and enjoy!


Chocolate No Churn Oreo Ice Cream
Ingredients:

2 cups of whipping cream, whipped to soft peaks
1 can of sweetened condensed milk
1/2 cup cocoa powder (I use Hershey’s Special Dark)
1 tablespoon dark spiced rum
2 teaspoons vanilla bean paste (or extract)
18 crushed Oreos (big and small pieces, I recommend Double Stuff)

Method


Whip your whipping cream to soft peaks. Place your Oreos in a plastic bag and bash with a rolling pin until you get both small and large pieces. Sieve your cocoa powder and thoroughly combine it into your sweetened condensed milk. Gently fold the whipped cream and sweetened condensed milk mixture together. Add the rum, vanilla paste, and cookie crumbs and gently incorporate thoroughly. Put into a plastic container with a tight seal. Place the container into a ziplock bag and freeze for 6 hours or overnight. The addition of the plastic bag prevents freezer burn and also helps to keep the ice cream from freezing rock solid. Scoop and enjoy!


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