Creamy delicious Oreo ice cream

You got it - Oreo ice cream 🍦🍪 Rich, creamy, loaded with cookie chunks. No ice cream maker needed. No-Churn Oreo Ice Cream - about 6 servings Ingredients: 2 cups heavy whipping cream, cold 1 can (14 oz) sweetened condensed milk, cold 1 tsp vanilla extract 15-20 Oreo cookies, roughly crushed + a few for topping How to make it: Whip the cream: In a big bowl, whip cold heavy cream + vanilla until stiff peaks form. About 2-3 min with a mixer. Fold: Gently fold in sweetened condensed milk until just combined. Don’t overmix or it’ll deflate. Add Oreos: Fold in most of the crushed Oreos, saving some for the top. Freeze: Pour into a loaf pan or container. Sprinkle remaining Oreos on top. Cover and freeze 6 hours or overnight until solid. Tips for perfect texture Cold is key: Chill your bowl, cream, and condensed milk first. That’s what makes it fluffy without a machine. Chunk control: Crush some Oreos fine for creamy bits + leave some big for crunchy chunks. Extra creamy: Don’t use low-fat cream. You need the fat in heavy cream to set properly. Chocolate Oreo: Add 2 tbsp cocoa powder to the cream before whipping. Quick 2-ingredient version Mix 2 cups softened vanilla ice cream with 10 crushed Oreos. Freeze 1 hour and serve. Not as rich but done in minutes. Want a version with peanut butter swirl or mint Oreos?