No-churn Oreo Fudge Ice Cream
This ice cream is no-churn and is very easy to make. It is creamy and filled with Oreo and ribbons of hot fudge.
Servings: 16 servings
Calories: 400kcal
Ingredients
- 2 cups Heavy whipping cream cold
- 14 oz Sweetened condensed milk
- 1 tablespoon Pure vanilla extract
- 10 Oreos chopped
- ½ cup Hot fudge
Instructions
- Place your metal bowl and whisk attachment in the freezer for 10 minutes. While that is chilling, stir the sweetened condensed milk and vanilla together in a large mixing bowl. Prepare an 8 inch cake pan for the ice cream. Set aside.
- Using a mixer, beat the heavy cream on high for a few minutes until stiff peaks form. Pour the whipped cream on top of the condensed milk. Use a rubber spatula and very gently fold the whipped cream until mixed. Be very gentle so you don't get rid of any air from the whipped cream.
- Crush Oreos, in a plastic bag, by beating them with a rolling pin until it is broken into large pieces. Or place Oreos in a food processor and pulse 2-3 times until it is broken into large pieces. Gently fold the Oreos into the ice cream.
- In a microwave safe bowl heat the hot fudge for 1 minute. Use a ½ tablespoon and dollop the hot fudge on top of the ice cream. Use a knife to drag the hot fudge through the ice cream to create the ribbon look in the ice cream.
- Cover and freeze for at least 12 hours before serving.
Nutrition
Calories: 400kcal