No-Churn Cookies and Cream Ice Cream
Easy peasy No-Churn Cookies and Cream Ice Cream gets a chocolatey boost from a layer of hot fudge topping.
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 14 ounce can sweetened condensed milk
- 15 chocolate sandwich cookies crushed
- 1/2 cup hot fudge topping softened
In the bowl of a stand mixer whip together whipping cream and vanilla until stiff peaks form, about 3 minutes.
Gently fold one scoop of the whipped cream into the sweetened condensed milk. Once mixed, gently fold in the remaining whipped cream. Mix just until combined, don't over mix.
Fold in crushed cookies.
Spoon 1/2 of of ice cream into a 9in x5in loaf pan. Spoon hot fudge over the top and swirl with a knife. Spoon remaining half of ice cream on top.
Cover and freeze for at least 4 hours or overnight.
Keywords: cookies, ice cream, no churn ice cream, oreos