salted oreo no-churn ice cream

You may be thinking, “salted Oreo? Is that really what she meant?” Yes. Yes it is. Spurred by inspiration from a Denver scoop and the realization that I couldn’t find anything like it when I got home, salted Oreo no-churn ice cream has become my latest no-churn ice cream obsession.

Last month I traveled to Denver with some of my college roommates for a last hurrah before one girlfriend started her first nursing job and one moved to Florida. We didn’t know much about Denver before we went, but as we walked around, we quickly found out that the mile-high city has a great food scene, and a particularly wonderful ice cream scene. One of our first ice cream stops of the trip was Little Man Ice Cream in Union Market where I first saw salted Oreo ice cream. At first I was skeptical (like you probably still are about this recipe), but after a sample spoon I was head over heals in love with it and knew I had to recreate it as best I could when I got home.

Salted oreo no-churn ice cream is a delicious sweet and salty unique take on traditional cookies and cream ice cream, in quick and easy form. I love the different flavor salt brings to the Oreo cookie crumble-filled vanilla ice cream, and love it even more when paired with a deep dark chocolate ice cream. The flavors are amazing complements and the combination is divine!

This no-churn ice cream only takes 5 ingredients and can be made in no time without an ice cream maker. While I love the texture that an ice cream maker gives, the bulky equipment with only one use isn’t something we can easily store in our small apartment. I love being able to throw this together quickly with just a mixer and a loaf pan in the freezer whenever I want something that I can’t find in stores.

Salted Oreo No-Churn Ice Cream
1 can (14 ounces) sweetened condensed milk
2 cups heavy cream
1 teaspoon vanilla
½ – ¾ teaspoon sea salt, to taste*
2 cups coarsely crushed chocolate sandwich cookies

*I like to be able to taste the salt for that salty sweet flavor, but you don’t want it to be overpowering so salt it to your liking.

Line a loaf pan or ice cream freezer container with parchment paper.

In a bowl, whisk together the sweetened condensed milk, vanilla, and salt until combined.

Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the whipped cream into the sweetened condensed milk mixture until everything is fully combined. Gently stir in the cookie crumbs. Pour the mixture into your prepared loaf pan and freeze for at least 6 hours, or overnight.

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