Ingredients
- 2 cups (480 ml) cold heavy whipping cream
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 15–18 chocolate sandwich cookies (such as Oreo), coarsely crushed
Instructions
- In a large bowl, whip the cold heavy cream until stiff peaks form.
- In a separate bowl, stir together the sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture until smooth and well combined.
- Fold in the crushed cookies, reserving a few pieces to sprinkle on top.
- Transfer the mixture to a freezer-safe container and sprinkle the remaining cookie pieces over the top.
- Cover and freeze for 6–8 hours, or overnight, until firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
Optional Add-Ins
- Chocolate chips
- Fudge sauce swirls
- Mini marshmallows
- Crushed chocolate wafers
- Chopped roasted almonds or pecans
Tips
- Chill the mixing bowl and beaters before whipping the cream for the fluffiest texture.
- Don’t overmix when folding the whipped cream into the condensed milk to keep the ice cream light and creamy.
- Store in an airtight freezer-safe container for up to 2 weeks for the best flavor and texture.