Cookies And Cream Ice cream

A perfect family treat prepared by my son Kyle. Rich, creamy, and loaded with Oreo goodness, this homemade Cookies and Cream Ice Cream is a dessert that everyone will love.

Recipe Credit - Kyle Fernandes

Ingredients

1000 grams non-dairy whipping cream

600 grams condensed milk

500–600 grams Oreo cookies, roughly crushed or 800 grams depending on ones preference.

(My son added 800 grams )

1 1/2 tsp vanilla essence

Chocolate sauce, as required

Method

Chill the whipping cream well before using.

In a large mixing bowl, whip the non-dairy whipping cream until stiff peaks form.

Add the condensed milk , vanilla essence and gently fold it into the whipped cream until well combined.

Fold in most of the crushed Oreo cookies, reserving a handful for the top.

Transfer some of the prepared ice cream mixture into a freezer-safe container.

Drizzle a generous amount of chocolate sauce over the mixture.

Add another generous layer of the prepared ice cream mixture and drizzle more chocolate sauce over the top.

Repeat the layers if required until all the mixture has been used.

Cover the container and freeze for 8 to 12 hours, or until the ice cream is firm and ready to serve.

Tips

For best results, ensure that the non-dairy whipping cream is thoroughly chilled before whipping.

Use a chilled mixing bowl and chilled beaters or whisk attachments.

Place the mixing bowl over a larger bowl filled with ice cubes and a little cold water while whisking. This helps keep the cream cold and allows it to whip up faster, resulting in a light, fluffy texture with stable stiff peaks.