Gobbytraveller’s No Churn Oreo Ice Cream

Ingredients:

• 2 cups whipping cream
• 1 can condensed milk
• 200g Oreo cookies
• 2 tsp vanilla extract

Method:

1. Divide the Oreo cookies in half – finely chop half and coarsely crush the other.

2. In a large bow (or bowl of a stand mixer), whisk the whipping cream and vanilla extract until mixture thickens and stiff peaks form.

3. Add condensed milk and mix thoroughly.

4. Fold in the finely chopped and coarsely crushed Orea cookies (keep a handful of coarsely crushed Oreos to sprinkle on top).

5. Pour into a container and freeze until solid (mine took around approx. 4-5 hours).

Enjoy!

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Eat.Cook.Travel.