Chocolate Oreo Ice Cream (No-churn)

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The creamiest most decadent chocolate ice cream with big chunks of Oreo cookie inside. Not too sweet, with a hint of coffee flavour & a tiny pinch of salt to enhance the flavour. The texture is somewhere between mousse and truffle. You’ll never be satisfied with store-bought chocolate ice cream again. It’s simple to make with few ingredients and the only equipment you’ll need is a hand mixer.

Course Dessert

Cuisine American

Keyword cacao, chocolate, coffee, cookies, easy recipe, ice cream, no-churn, oreo, oreo ice cream, quick, simple, summer

Ingredients

2½ Cups Heavy cream chilled
1/2 Cup unsweetened cocoa powder
1/4 Cup Malted milk powder or add 1/4 cup more cocoa
1 300 ml can Sweetened condensed milk
1 Tbsp vanilla extract
2 Tsp instant coffee or instant espresso granules
1 Tsp flakey salt
16 to 20 Oreo cookies, crushed Most are to mix into the ice cream mixture but I reserved some to top the ice cream when served. (Optional)

Instructions

Using an electric mixer, whip the cream with the cocoa powder, malted milk powder (if using), and the instants coffee in a large bowl until you get soft peaks, about 2-3 minutes.
Add condensed milk, vanilla and salt. Blend gently to combine fully. (No steaks of condensed milk visible.)
Using a rubber spatula, fold in the broken Oreo cookies.
Transfer to a 9x5 inch loaf pan or similar appropriately sized vessel. Cover and freeze until firm, at least 6 hours. Let the ice great sit at room temperature for 5-7 minutes or until scoopable.
Scoop & enjoy!

Notes

Notes: Although this ingredient is optional, malted milk powder is sold on Amazon if you can’t find it at your local grocery store.

Recipe by Half Baked Harvest